Name: 3 Finadene Sauces (Guam)
Prep time: 5 min
Total time: 5 min
Yield: 1 1/2 cups
Ingredients: 1 small onion, sliced paper-thin and separated into rings; 2 -6 jalapenos, thinly sliced; 1/2 cup soy sauce; 1/4 cup distilled white vinegar; 1 cup unsweetened coconut milk; 4 garlic cloves, minced; 1 tablespoon fresh ginger, peeled and grated; 3 -4 tablespoons fresh lemon juice; coarse salt; fresh ground black pepper; 1 small onion, thinly sliced and separated into rings; 2 -6 jalapenos, thinly sliced; 1 cup fresh lemon juice; 1 tablespoon coarse salt (or more to taste); 1/2 cup cold water; 1 small onion, thinly sliced and separated into rings; 4 garlic cloves, minced; 2 -6 jalapenos, thinly sliced

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Recipe by Chocolatl

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3 Finadene Sauces (Guam) created by Artandkitchen

Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.

Ready In:: 5mins
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ingredients

Soy and vinegar finadene
1 small onion, sliced paper-thin and separated into rings
2 -6 jalapenos, thinly sliced
¹⁄₂ cup soy sauce
¹⁄₄ cup distilled white vinegar
Coconut finadene
1 cup unsweetened coconut milk
4 garlic cloves, minced
1 tablespoon fresh ginger, peeled and grated
3 -4 tablespoons fresh lemon juice
coarse salt
fresh ground black pepper
1 small onion, thinly sliced and separated into rings
2 -6 jalapenos, thinly sliced
Lemon finadene
1 cup fresh lemon juice
1 tablespoon coarse salt (or more to taste)
¹⁄₂ cup cold water
1 small onion, thinly sliced and separated into rings
4 garlic cloves, minced
2 -6 jalapenos, thinly sliced

directions

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.

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RECIPE MADE WITH LOVE BY

@Chocolatl

Contributor

@Chocolatl

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"Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup."

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review by Artandkitchen

6/30/2011

3 fast and easy sauces. I prepared all of them and we all enjoyed them.<br/>Fits with all kind of fish and see food. Thanks a lot I will keep the trio!<br/>Done for ZWT7

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photo by Artandkitchen

6/30/2011

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review by Studentchef

6/18/2011

I had to wait a few days, because I tried both the Coconut Finadene and the Lemon Finadene sauces. I tried the Coconut one the other day on chicken and it was really good, because it added so much flavour, especially if the chicken breasts are barbequed! I used the Lemon one today on my beef goulash and that worked very well, as well. If you use the Lemon sauce on both the beef and the potatoes, it makes for a very nice combination!

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creation by Chocolatl

5/4/2011

Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.