3 Finadene Sauces Guam
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.
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.
onion, jalapenos, soy sauce, distilled white vinegar, unsweetened coconut milk, garlic cloves, fresh ginger, fresh lemon juice, coarse salt, fresh ground black pepper, cold water