Ingredients for 3 Finadene Sauces Guam
- 1/2 medium yellow onion + 1/2 cup finely chopped yellow onion
- 1-2 jalapeños, finely minced
- 1/2 cup soy sauce
- Distilled White Vinegar (not specified in recipe)
- 1 1/2 cups unsweetened coconut milk
- 2 cloves garlic, minced
- 1 tablespoon + 1 teaspoon fresh ginger, grated
- 1/2 cup + 2 tablespoons fresh lemon juice
- 2 teaspoons coarse salt
- 3/4 teaspoon fresh ground black pepper
- 1/4 cup cold water
- 1 tablespoon sugar
- 1/4 cup rice vinegar
- 1 tablespoon olive oil
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How to Make 3 Finadene Sauces Guam
- **Soy & Vinegar Finadene:**
- Place 1/2 medium yellow onion, finely chopped, in a non-reactive bowl.
- Add 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon grated ginger. Stir well to combine.
- Cover and refrigerate for at least 30 minutes (or up to several days) to allow flavors to meld.
- **Coconut Finadene:**
- In a separate non-reactive bowl, whisk together 1 1/2 cups coconut milk, 2 cloves garlic (minced), 1 tablespoon grated ginger, and 2 tablespoons lemon juice.
- Add 1/4 cup finely chopped yellow onion, 1-2 jalapeños (finely minced, adjust to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- Cover and refrigerate for at least 30 minutes (or several hours) before serving.
- **Lemon Finadene:**
- In a third non-reactive bowl, whisk together 1/2 cup lemon juice, 1 teaspoon salt, and 1/4 cup water until salt is completely dissolved.
- Stir in 1/4 cup finely chopped yellow onion, 1 tablespoon olive oil, and 1/4 teaspoon black pepper.
- Cover and refrigerate for at least 30 minutes (or several days) to allow flavors to blend.
Nutrition Information (Approximate per serving)
Sodium
418 g
Sugar
59g
Fat
143g
Carbs
15g
