Best 9 Finadene Recipes

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!").

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.

FINADENE SAUCE

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.

SHRIMP KELAGUEN WITH FINADENE SAUCE

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.

"FINADENE" LOCAL DIP

Steps:

• 1. Using a medium bowl, mix all ingredients together and stir well to blend all the flavors. Chop 3 red hot peppers and add into the sauce.
• 2. Garnish with the remaining whole red hot peppers, lemon slices and lemon zest.
• 3. Serve over rice, meat, chicken, fish, eggs, avocados...or almost on everything! Great when drizzled over rice

PULEHU STEAK OR PORK WITH MAUI ONION FINADENE SAUCE

Steps:

• Stir together all finadene ingredients (through chopped garlic) in a small bowl. Let stand at room temperature 1 hour.
• Set skillet to medium-high; whisk in mirin and sake until smooth. Add soy sauce, brown sugar, sherry vinegar, garlic, scallions, ginger, and peppercorns; cook, stirring often, 15 minutes. Set sauce aside for basting.
• Sprinkle steak pieces with salt and pepper. Thread steak pieces onto 8 (12-inch) skewers. Brush with basting sauce; let stand at room temperature while grill preheats.
• Preheat grill to very high [500°F and up].) Place skewers on oiled grates. Grill, uncovered, flipping and basting with sauce until steak pieces are charred in some spots and a meat thermometer registers 125°F, about 8 to 10 minutes for medium-rare.

FINADENE

Steps:

• in a small bowl add the soy sauce, vinegar, onion and hot peppers. Let sit for 1/2 hour to an hour to let the spice of the hot peppers soak into the sauces. Serve on rice

FINADENE SEAFOOD DRIZZLE OR DIPPING SAUCE

Steps:

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