Three Finadene Sauces (Guam)
Recipe: #19311
May 26, 2015
Categories: Sauce, Fruit, Vegetables, Onions, Pacific Rim, No-Cook, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Vegetarian, Hot Peppers more
"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."
Original recipe yields 1 serving
Ingredients
- SOY & VINEGAR FINADENE
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- COCONUT FINADENE
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- LEMON FINADENE
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Nutritional
- Serving Size: 1 (1752.4 g)
- Calories 625.6
- Total Fat - 11.9 g
- Saturated Fat - 5.5 g
- Cholesterol - 27 mg
- Sodium - 15187.8 mg
- Total Carbohydrate - 116.1 g
- Dietary Fiber - 22.9 g
- Sugars - 57.7 g
- Protein - 27.2 g
- Calcium - 517 mg
- Iron - 3.2 mg
- Vitamin C - 785.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
Step 2
Add remaining ingredients and stir to mix.
Step 3
This will keep, tightly covered, in the refrigerator for several days.
Step 4
To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
Step 5
Add the onions, jalapenos, salt and pepper.
Step 6
This can be made several hours ahead.
Step 7
To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
Step 8
Whisk until the salt dissolves.
Step 9
Stir in remaining ingredients.
Step 10
This can be covered and refrigerated for several days.
Tips & Variations
No special items needed.
Tags :
Sauce
0 Reviews
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