Reviewed: Nov. 28, 2009

Lived in Guam 13 years and this is a good recipe. I personally prefer vinegar to lemon juice but either choice makes for a good Finadeni. I add diced regular onions to mine.

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Cbiv

Cooking Level: Beginning

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Reviewed: Sep. 30, 2009

This was recommended to me by a woman who's husband was stationed in Guam years ago. I needed to make it for a party that I was attending and used it with Kalua Pig from this site and steamed rice. It was delicious. I made it exactly as written. We did have some party goers that I was not familiar with their taste buds so was unsure if the spice/heat was going to be too much or not enough. For this crowd it was perfect. Next time I make it for us, I will increase the pepper flakes as I like spice. Otherwise, just wonderful. Thanks for submitting.

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Avon

Cooking Level: Expert

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Reviewed: Sep. 8, 2009

This is such a nice sauce which I served with homemade egg rolls a few weeks ago. Using low sodium soy sauce is definitely a benefit. Thanks Cinnamon!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 8, 2009

Love this on rice and fish. Also good with spring rolls.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 6, 2009

We love Finadeni! We use cayenne pepper though, and chopped onions, and usually half soy and half vinegar, depending on how much we're making, but usually for our family, we use 1/2 a cup of each. I will also replace lemon for vinegar when I'm making chicken, any other meat however, I use vinegar. We also eat Finadeni over our baked potatoes!!!

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brookeshannon

Cooking Level: Intermediate

Living In: South Shore, Kentucky, USA

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Reviewed: Feb. 15, 2009

Finadeni is the best of all sauces. I agree with some of the other reviewers...the amount of lemon juice is a personal choice. I use 1/2 cup low sodium soy sauce and 1/4 cup fresh lemon juice. I also prefer jalapenos that have been roasted... seeded (with the ribs removed).

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Maggie

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

On Guam, every family has its own brand of finadene, and each and every one is "the best". I like mine "gof pika" very hot with lots of lemon juice to cut the heat -- not! Whoever finds the best recipe to bottle -- while preserving the essential crunchiness of darkened onions, will be a millionaire! Biba Chamoru!

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ga'chong

Living In: Sinajana, Sinajana, Guam

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Reviewed: Oct. 28, 2008

Very good!

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chefnine

Cooking Level: Intermediate

Living In: Milton, Florida, USA

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Reviewed: Aug. 10, 2008

Back in 1991, we lived in Guam for two years and absolutely loved this sauce. I had forgotten how to make it. It was more lemony than we remembered, however, I will try it again with half the lemon juice. Thanks for the trip down memory lane.

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Spice Spice Baby

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Sep. 12, 2007

My mother's Guamanian and like another reviewer, she adds chopped tomatoes but also uses jalapeno peppers, which she scorches over the stove, cuts up & adds.

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IMSURFBUNNY

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2007

Ten years ago my husband and I were stationed in Guam through the Marine Corps. Finadeni was one of our favorite native recipes. We add fresh diced tomatoes to the recipe as well. To this day, my husband can't eat rice without making Finadeni!

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USMC21

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Reviewed: Mar. 29, 2007

HAFA ADAI ! It's nice to see a Chamorro recipe out here. Usually all the measuring is all done by eye so sometimes its hard to share our delicious foods. p.s. yellow peppers are alot less hot-my kids love this but sometimes a little too hot :)

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alysn1derland

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 6, 2007

I love finadeni and make it all the time. You can use either lemon juice or vinegar. Portions of soy and acid depend on personal taste--I prefer more acid. Start with less and work up to your liking. I also use chopped (not minced) white onion and finely minced Thai peppers (AKA boonie peppers). This is great on so many things--rice, chicken, beef, potatoe salad, etc.

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