This really is a standard at every festia here in Guam. If I may make a suggestion, if you are going to make finadene, you really need to take some time and fine "boonie" peppers...small very spicy pepppers that grow in abundence in the Pacific...you can find them jarred in most orential food markets....it's well worth the work...but be careful...one pepper goes a LOOOOOONNNNGGGGGG way.
My girls grew up on this. Cucumbers in finedene are a standard at all of our barbecues, that and keleguin. I sent this recipe to my daughter who is making it for the first time. Thanks for posting
So so soooo so good! Exactly what I've been craving, and I'm eating some more now over rice for breakfast. Thank you SilentCricket--I'll be using this recipe again!
My husband requested a "taste of Guam" to remind him of the two years he lived there while his father was stationed there. Thanks for posting this. This brought back a lot of memories for his family. A fun night for all. I liked this recipe too...easy and delicious.
WAY better than regular soy sauce! I used dried small red hot chili peppers, crumbled up, rice wine vinegar, and let it sit a while to let flavors blend. Served this with a simple shrimp and veggie stir fry, to spoon over. Even though it was a bit spicy, it was so good even the teens used it (and they're not big on spicy foods!)
Thanks for the recipe--and the additional suggestion to use a boonie pepper! I don't know how I forgot about them! Now I'm off to find a Chicken Kelaguen recipe! Boy, I miss Guam! Terrage (sp?) beach here I come! -Stationed at NAS Agana across from VQ-1 @ PFAVC Guam.