Finadeni 21 Recipes

FINADENE SAUCE

Finadene Sauce image

This is a doctored-up soy sauce recipe that came from Guam. Over there, this is always by the red rice and barbequed ribs and chicken. It really adds a nice flavor to the rice! Try it next time you serve plain or fried rice! YUM!

Provided by SilentCricket

Categories Sauces

Time 15m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1/4 cup white vinegar or 1/4 cup lemon juice
1/2 cup soy sauce
2 green onions, thinly sliced or 1 small white onion, finely chopped
3 -5 small minced hot peppers

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!").

FINADENE

Finadene image

I learned to make this on Guam. This is an all purpose sauce and can be used as a marinade, or poured over rice or cooked meat. You can make it as hot or mild as you like. The longer you let it sit the hotter it gets!

Provided by tjimmo

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

1 onion, chopped
½ cup soy sauce
3 fresh hot chile peppers, seeded and chopped
¼ cup white vinegar

Steps:

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

Nutrition Facts : Calories 53.5 calories, Carbohydrate 10.9 g, Fat 0.1 g, Fiber 1.7 g, Protein 3.3 g, Sodium 1808.5 mg, Sugar 4.7 g

FINADENE

Finadene image

Traditional Guamanian hot sauce (Really hot) A must have at parties on BBQ (kilaguen) chicken, ribs, fish and rice.

Provided by Amy in Hawaii

Categories Sauces

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1/4 cup soy sauce
1/4 cup distilled white vinegar
9 -12 hot peppers (boonie, bird peppers, tobasco, thai hot, jalapeno can be substituted)
2 tablespoons lemon juice
2 tablespoons onions, minced
1 tablespoon green onion, minced

Steps:

Mince hot pepper or use a kitchen sheer to slice small peppers and place in a small bowl.
Add the remaining ingredients.

Nutrition Facts : Calories 467.7, Fat 1.8, SaturatedFat 0.2, Sodium 8106.6, Carbohydrate 94.9, Fiber 14.4, Sugar 47.3, Protein 32.1

CHAMORRO FINA'DENE

Chamorro Fina'dene image

This is another MUST at all my fiestas and barbeques! It's a very versatile sauce that can be doused on chamorro barbequed ribs and chicken, and on red rice. Chamorros use this like Americans use ketchup; ON EVERYTHING!!

Provided by ChamoritaMomma

Categories Sauces

Time 20m

Yield 1 Cup, 12-15 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup vinegar
1/2 cup soy sauce, Kikkoman brand
1/2 cup onion, diced
1/2 cup green onion, sliced
2 habanero peppers (optional) or 2 -3 jalapeno peppers, roasted on the stovetop

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!

Nutrition Facts : Calories 13, Sodium 671.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 1.4

3 FINADENE SAUCES (GUAM)

3 Finadene Sauces (Guam) image

Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.

Provided by Chocolatl

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 18

Ingredients

1 small onion, sliced paper-thin and separated into rings
2 -6 jalapenos, thinly sliced
1/2 cup soy sauce
1/4 cup distilled white vinegar
1 cup unsweetened coconut milk
4 garlic cloves, minced
1 tablespoon fresh ginger, peeled and grated
3 -4 tablespoons fresh lemon juice
coarse salt
fresh ground black pepper
1 small onion, thinly sliced and separated into rings
2 -6 jalapenos, thinly sliced
1 cup fresh lemon juice
1 tablespoon coarse salt (or more to taste)
1/2 cup cold water
1 small onion, thinly sliced and separated into rings
4 garlic cloves, minced
2 -6 jalapenos, thinly sliced

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.

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