Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
16 calories; protein 1.2g; carbohydrates 3.2g; fat 0.1g; sodium 903.2mg. Full Nutrition
Most helpful positive review
This was recommended to me by a woman who's husband was stationed in Guam years ago. I needed to make it for a party that I was attending and used it with Kalua Pig from this site and steamed rice. It was delicious. I made it exactly as written. We did have some party goers that I was not familiar with their taste buds so was unsure if the spice/heat was going to be too much or not enough. For this crowd it was perfect. Next time I make it for us I will increase the pepper flakes as I like spice. Otherwise just wonderful. Thanks for submitting. Read More
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(9) Reviews: Most Helpful
This was recommended to me by a woman who's husband was stationed in Guam years ago. I needed to make it for a party that I was attending and used it with Kalua Pig from this site and steamed rice. It was delicious. I made it exactly as written. We did have some party goers that I was not familiar with their taste buds so was unsure if the spice/heat was going to be too much or not enough. For this crowd it was perfect. Next time I make it for us I will increase the pepper flakes as I like spice. Otherwise just wonderful. Thanks for submitting. Read More
Helpful
(9) 
I love finadeni and make it all the time. You can use either lemon juice or vinegar. Portions of soy and acid depend on personal taste--I prefer more acid. Start with less and work up to your liking. I also use chopped (not minced) white onion and finely minced Thai peppers (AKA boonie peppers). This is great on so many things--rice chicken beef potatoe salad etc. Read More
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(7) 
Ten years ago my husband and I were stationed in Guam through the Marine Corps. Finadeni was one of our favorite native recipes. We add fresh diced tomatoes to the recipe as well. To this day my husband can't eat rice without making Finadeni! Read More
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(7) Advertisement
This is a great sauce. A neighbor showed us how to make this initially and we use white onions instead of green. LOVE it especially with grilled elk or venison. After awhile we started tweaking it to our tastes but these measurements are probably a good place to start. Thanks! Read More
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(6) On Guam every family has its own brand of finadene and each and every one is "the best". I like mine "gof pika" very hot with lots of lemon juice to cut the heat -- not! Whoever finds the best recipe to bottle -- while preserving the essential crunchiness of darkened onions will be a millionaire! Biba Chamoru! Read More
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(6) I love finadeni and this is the perfect recipe! Goes perfect with both white and red rice. We also use leftovers to marinate chicken in. Read More
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(5) Advertisement
We love Finadeni! We use cayenne pepper though and chopped onions and usually half soy and half vinegar depending on how much we're making but usually for our family we use 1/2 a cup of each. I will also replace lemon for vinegar when I'm making chicken any other meat however I use vinegar. We also eat Finadeni over our baked potatoes!!! Read More
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(4) There are so many variations of Finadene this is a good one. I use fresh red Thai peppers and chopped white onion. Read More
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(3)