Recipe by CINNAMON_75
"Traditional sauce of Guam. Can't have a fiesta without it."
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chopped green onions
red pepper flakes
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.
This is a great sauce. A neighbor showed us how to make this initially and we use white onions instead of green. LOVE it, especially with grilled elk or venison. After awhile we started tweaking it to our tastes, but these measurements are probably a good place to start. Thanks!
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!
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.
I love finadeni and this is the perfect recipe! Goes perfect with both white and red rice. We also use leftovers to marinate chicken in.
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!!!
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!
There are so many variations of Finadene, this is a good one. I use fresh red Thai peppers and chopped white onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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