Finadenesauce Recipes

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FINADENE SAUCE

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



Finadene Sauce image

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!").

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

FINADENE

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



Finadene image

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

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

3 FINADENE SAUCES (GUAM)

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



3 Finadene Sauces (Guam) image

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.

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

FINADENE SAUCE

Spicy sauce used for dipping lumpia or egg rolls, or for dipping and drizzling over almost everything if you are a Pacific Islander. This sauce gets stronger the longer you keep it.

Provided by PUAHA

Categories     Salsa

Time 15m

Yield 20

Number Of Ingredients 6



Finadene Sauce image

Steps:

  • Mix the Thai chiles, soy sauce, vinegar, water, garlic, and onion together in a glass jar with a tight-fitting lid. Store in the refrigerator.

Nutrition Facts : Calories 6 calories, Carbohydrate 1.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 361.1 mg, Sugar 0.4 g

10 Thai chile peppers, seeded and minced
½ cup soy sauce
½ cup white vinegar
¼ cup water
1 clove garlic, minced
½ onion, chopped

FINADENE

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



Finadene image

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

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

FINADENE SAUCE

Spicy sauce used for dipping lumpia or egg rolls, or for dipping and drizzling over almost everything if you are a Pacific Islander. This sauce gets stronger the longer you keep it.

Provided by PUAHA

Categories     Salsa

Time 15m

Yield 20

Number Of Ingredients 6



Finadene Sauce image

Steps:

  • Mix the Thai chiles, soy sauce, vinegar, water, garlic, and onion together in a glass jar with a tight-fitting lid. Store in the refrigerator.

Nutrition Facts : Calories 6 calories, Carbohydrate 1.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 361.1 mg, Sugar 0.4 g

10 Thai chile peppers, seeded and minced
½ cup soy sauce
½ cup white vinegar
¼ cup water
1 clove garlic, minced
½ onion, chopped

SHRIMP KELAGUEN WITH FINADENE SAUCE

A spicy appetizer (or salad) from Guam. NOTE: They use very hot chilies, so adjust type to your tastes. Also, make sure NOT to use the sweetened baking coconut. Fresh is best. Serve with tortillas or recipe #458007

Provided by Outta Here

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Shrimp Kelaguen With Finadene Sauce image

Steps:

  • Cook shrimp in boiling water until they just turn pink. Drain and run under cold water. Drain again.
  • Chop boiled shrimp into small pieces.
  • In a bowl, mix shrimp, onion, red peppers, coconut and lemon juice (increase lemon juice to taste if needed).
  • Cover and chill for a few hours.
  • Serve on warmed fresh tortillas, or Flour Titiyas, with the sauce on the side. (If using as a salad, pour sauce over shrimp, mix, and serve on lettuce leaves).
  • For the sauce:.
  • Mix all ingredients in a bowl.
  • Cover and chill.

1 lb medium shrimp, peeled and deveined (head and tails removed)
1 small onion, peeled and finely minced
2 small red bird's eye chilies, finely minced
1 cup unsweetened coconut, grated (use fresh if possible)
3 tablespoons lemon juice (or more to taste)
10 medium jalapenos, stemmed and very finely minced
1/3 cup soy sauce
1/2 cup lemon juice
1/2 cup chopped onion

FINADENE SAUCE

Spicy sauce used for dipping lumpia or egg rolls, or for dipping and drizzling over almost everything if you are a Pacific Islander. This sauce gets stronger the longer you keep it.

Provided by PUAHA

Categories     Salsa

Time 15m

Yield 20

Number Of Ingredients 6



Finadene Sauce image

Steps:

  • Mix the Thai chiles, soy sauce, vinegar, water, garlic, and onion together in a glass jar with a tight-fitting lid. Store in the refrigerator.

Nutrition Facts : Calories 6 calories, Carbohydrate 1.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 361.1 mg, Sugar 0.4 g

10 Thai chile peppers, seeded and minced
½ cup soy sauce
½ cup white vinegar
¼ cup water
1 clove garlic, minced
½ onion, chopped

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