Best 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.

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" 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

GRILLED EGGPLANT SALAD IN COCONUT MILK (FINADENE BIRENGHENAS)

Steps:

• Pre-heat grill.
• With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil.
• Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle.
• Holding the stem end, remove peel by pulling downwards - peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use.
• Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary - it sould be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants.
• Cut peeled eggplants crosswise into bite-size chunks. Add eggplants and gently combine to distribute flavors. Garnish with green onion rings.

FINADENE

Steps:

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

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.

PULEHU STEAK TIP SKEWERS WITH MAUI ONION FINADENE SAUCE

Steps:

• Stir together all finadene ingredients (onion, vinegar, soy sauce, chile, fish sauce, oilive oil, garlic) in a small bowl. Let stand at room temperature 1 hour.
• Heat 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. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. 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.
• Transfer skewers to a cutting board, and let steak rest 5 to 10 minutes. Serve with finadene.

FINADENE (GUAM ALL-PURPOSE SAUCE)

Steps:

• Combine all ingredients in a small bowl and stir.
• Add more soy sauce, vinegar or lemon juice until you obtained the desired taste.