photo by Pikake21
- Ready In:
- 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!").
Questions & Replies
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I was stationed on Guam in 1978 and still make Finadene and Lumpia. I make the Finadene with fresh lemon juice instead of the vinegar. It is best when sitting in refrigerator for a few days. I use it when making my brown gravy, pour it on pork chops, veggies, cabbage and sausage, etc. It is great on all sorts of stuff. I think it is best made with Kikkoman's soy sauce. If you have boonie peppers they can also be used in a jar of apple cider vinegar. The vinegar takes a bit of the heat out so mash up several then just add some to the jar. Great on greens and fish.
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.
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