Chamorro Finadene Recipes

CHAMORRO FINA'DENE

Steps:

• In a medium sized bowl, combine the vinegar, soy sauce, and both onions. Chop the peppers and add to the sauce. If using the roasted jalapenos, roast just until somewhat charred. Run under cold water and scrape away blackened areas. Chop and add to sauce. Serve!
• Variations: You can sub out the vinegar with apple cider vinegar or freshly squeezed lemon juice.
• Variation: 1 cup of sliced cherry or grape tomatoes can also be added for a different variation. I love it this way with fried pork chops and white rice, YUMMM!

FINADENE

Steps:

• Stir together the soy sauce, onion, chile peppers, and vinegar in a small bowl.

FINADENE SAUCE

Steps:

• Pour the vinegar or lemon juice into a bowl.
• Add soy sauce a little bit at a time to mix it according to your taste.
• Add the onions and peppers.
• Chill until ready to serve.
• (You may use a hot sauce instead of hot peppers if you prefer. Use either, adjusting amounts to your preference for"heat!").

GRILLED EGGPLANT SALAD IN COCONUT MILK (FINADENE BIRENGHENAS)

Steps:

• Pre-heat grill.
• With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil.
• Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle.
• Holding the stem end, remove peel by pulling downwards - peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use.
• Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary - it sould be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants.
• Cut peeled eggplants crosswise into bite-size chunks. Add eggplants and gently combine to distribute flavors. Garnish with green onion rings.

3 FINADENE SAUCES (GUAM)

Steps:

• To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
• Add remaining ingredients and stir to mix.
• This will keep, tightly covered, in the refrigerator for several days.
• To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
• Add the onions, jalapenos, salt and pepper.
• This can be made several hours ahead.
• To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
• Whisk until the salt dissolves.
• Stir in remaining ingredients.
• This can be covered and refrigerated for several days.

BASIC CHAMORRO RED RICE

Steps:

• Soak achiote seeds in water until it is a dark red.
• Drain the seeds and save the red-ish water.
• Put the rice and red-ish water in a rice cooker or pot. If using a rice cooker, set it to cook and leave it be. If going the pot method, allow the rice to "boil down" until the water is almost gone. Cover and simmer for 15 minutes.