Filipino Egg rolls filled with Filipino stir-fried noodles served with lemony savory dipping sauce. Oh, la la! So tasty. 🙂
A versatile, flavorful sauce you can make ahead and use with seafood, poultry, beef, salad, sandwiches, pasta and more.
This post is long, but you are in for a treat because there are at least nine recipes I created using this creamy base sauce. It helped me prepare flavorful and delicious meals in a jiffy, especially during school nights. Life is good. 😀
Hi! Do you like saffron spice or is it too expensive for your budget? Here’s an inexpensive alternative: Saffron flowers.
If you can’t find or afford high quality saffron threads to make a sauce for your seafood dish, you can use the flowers. It costs $3 per 20 oz. and it’s available at Asian grocers. The taste and aroma may not be as pungent as the high-quality saffron threads and the color differentiate itself when it is placed in liquid, but you can make it as tasty and colorful. Here’s a super easy sauce recipe using the saffron flowers that I have been making for seafood dishes when high-quality saffron threads are not available.
Recipe Yields: 2 servings
- 1 tablespoon Extra Virgin Olive oil or butter
- 1 1/2 tablespoons minced garlic
- 1 tablespoon chopped onions
- 1 tablespoon plus 1/2 teaspoon organic unbromated, unbleached all-purpose flour
- 1 cup water (see notes)
- 1 teaspoon chicken bouillon powder
- 2 teaspoonful saffron flowers
- In a skillet over medium heat, add the oil or butter when hot.
- Add the minced garlic and saute until lightly brown then add the onions and saute until translucent.
- Add the chicken bouillon and flour and immediately stir using a whisk to form a roux then slowly add the water while stirring; mix well until free of lumps.*
- Add the saffron flowers and let it come to a boil. Stir constantly until the sauce thickens about 3-5 minutes. (see notes)
- Pour over seafood such as fish, shrimp, scallops, and even lobster. Enjoy!
- You can use chicken stock as substitute for water and chicken bouillon if you prefer. Adjust seasoning to taste.
- Stirring constantly when adding the flour and water and/or until the sauce thickens is important to achieve smooth sauce.
- The longer you boil the sauce, the better. You are extracting the flavor out of the saffron flowers this way. I let mine boiled for at least 5 minutes.
- If you want a thicker consistency, add another 1/2 teaspoon of flour.
That is all for today. Until next time. If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please link back to source if you use or share any of my recipes. Thank you and have a blessed day!
Hello again! I hope you survived Valentine’s Day craze. It’s time to move on; do new things and…publish a new post. 🙂
As I mentioned in my previous post, I wanted to show you just how versatile Tahini Sauce is. Here’s another recipe that you can use as a topping to add flavor to salmon or any fish; Chunky Jicama salsa. It is very pleasing to the palate. The crunch from biting the Jicama is so refreshing, and the tricolor tomatoes make this dish so colorful, and the cilantro and tahini sauce, full of flavor. This sweet, tangy, and spicy salsa is also a delicious addition to salads.
If you made the sauce ahead of time and stored it in a refrigerator, leave the sauce at room temperature for at least 10 minutes before drizzling to salads.
To those of you who are not familiar with Jicama (pronounced hee-cama), it is a root vegetable. Filipinos call it Singkamas (pronounced sing-kah-mas). It’s bulbous in shape and has brown skin. The texture is similar to turnip. The flesh is white, crisp and can be eaten raw or cooked. Jicama is a low-calorie food and high in vitamin C. I’ve read that its juice offers a tremendous amount of health properties that make a great immunity booster drink, which gives me an idea of a Jicama smoothie recipe. It also reminded me of a snack my sister and I used to eat growing up. It’s jicama slices served with a vinegar dipping sauce infused with garlic and chili peppers and seasoned with salt and black pepper. It was a very common snack back then.
CHUNKY JICAMA SALSA
- 1 small jicama, cubed in small bite pieces
- 10-12 tricolor cherry or grape tomatoes (brown, orange, and red), halves
- 2 tablespoons chopped cilantro
- 2 heaping tablespoons prepared Tahini sauce (or more to taste)
- salt and pepper to taste
Combine jicama, tomatoes and cilantro in a medium bowl. Add the Tahini sauce. Toss or stir well to combine. Season with salt and pepper to taste. Use as a topping for salads or fish. How is that for easy and delicious? Not to mention, quick and healthy.
TAHINI SAUCE AS A DIP: CHUNKY AVOCADO DIP
- 1 ripe whole avocado, cubed in small bite pieces
- 2 heaping tablespoons of the prepared Tahini sauce
- 1/4 cup diced red bell peppers, plus more for garnish
- 2 tablespoons chopped cilantro, plus more for garnish
- juice of 1/2 lime
- salt and pepper to taste
Combine the avocado, diced red bell peppers, chopped cilantro and lime in a medium bowl. Season with salt and pepper. Add the Tahini sauce. Mash some of the avocado. Stir well to combine. Transfer in a serving bowl. Garnish with diced red bell peppers and cilantro. Serve with your favorite chips.
FOOD FOR THOUGHT:
Did you know Avocado is reach in Omega-9 fatty acids? Omega-9 fatty acids are one of the building blocks of healthy skin. One of the main avocado skin benefits comes from their high oleic acid content. This monounsaturated fatty acid maintains moisture in the epidermal layer of your skin, helping to make it soft and moisturized. Oleic acid is also involved in regenerating damaged skin cells and reducing redness and irritation. For more information, read it from the source here.
Thank you once again for following Anna’s Cuisine. All of the recipes you find on this blog are original unless otherwise stated. If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.
Have a great day!
©annascuisine.wordpress.com (2013-2014) Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.
Sauce Recipe Adapted from Curls and Carrots.
Hello everyone! I hope you are having a lovely, romantic, and adventurous day. It’s Valentine’s Day after all.
I was waiting to make this dish before I complete and publish this post. Finally, here it is. This dish was prepared using my adaptation to this incredible, out of this world sauce from Curls And Carrots using tahini instead of peanut butter. I added and omitted some of the ingredients to cater to my children’s need. It came out as amazing and delicious.
The owner of Curls and Carrots blog is Shanna K. Ward , a talented, kind and generous, versatile blogger, a mother of two adorable children, a friend and my PRCCSS (Pesto, Rice, Cinnamon, Cardamom Soul Sister). We call each other this because of our love of PRCC.
I browsed through her amazing blog one day and stumbled upon this unbelievably delicious and versatile recipe. It took me a while to blog about it because when I made and tasted the sauce, holy guacamole! I wanted to try it with different dishes. My mind was racing. I knew then that this sauce is good with anything. It’s a keeper. It made my list of “favorite recipes”.
I tried it as a dip, dressing, and coating for crusted salmon and tilapia. It was even tasty with beef and chicken, especially using it as a barbecue sauce. Remember the famous Satay sauce? I can proudly say that this sauce is the best replacement. It blows satay sauce out of the water. But of course, people who have come to love satay sauce will completely disagree, but I dare them to make and try this sauce. I call it the perfect, ultimate sauce. You grill the chicken over a charcoal grill and slather it with this sauce and you are in for a treat. Oh, Shanna Ward, thank you for sharing this amazing recipe! It got me from first taste. I am hooked. The sauce is robust and the ingredients work amazingly well together . I can’t get enough of this sauce. That’s why I said Part 1 is because I will show you just how versatile this sauce is.
Readers and followers, you should visit her blog and browse through it. You might stumble upon a recipe you can’t leave the site without like I did. I was planning to cook chicken for dinner and it was a good reason to try the sauce. And I’m glad I did because I was able to modify it using tahini because of my children’s allergy to peanut. I was so happy I didn’t have to cook three different meals for last night’s dinner.
(Note: You can make this ahead of time and place in the refrigerator until ready to use)
- 1/2 cup tahini
- 2 tablespoons Hoisin sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar, packed
- 1/8 cup fresh squeezed lime juice
- 1/8 cup fresh squeezed lemon juice
- 1/4 cup soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons orange juice
- 3 cloves of garlic, chopped
- zest of whole lemon
- zest of whole lime
- 2 tablespoons chopped cilantro
- 1 teaspoon ginger, chopped
- three dashes of ground black pepper to taste
- 1 tablespoon smoked paprika (only add if you are using this recipe as a barbecue sauce)
Note: If you are using peanut butter instead of Tahini, click here.
- Combine all the ingredients in a food processor. Process for 5 minutes; set aside. Make the chicken cutlet.
FOR THE CHICKEN CUTLET
Preheat the oven to 350 degrees.
- 6 pieces of organic chicken thighs (or chicken breast. See note below)
- 3 eggs, scrambled or 1 cup of buttermilk (I used the buttermilk for obvious reason)
- 1 cup Japanese Panko crumbs
- 1 cup Parmesan and Romano croutons or croutons of your choice, pounded into fine crumbs
- ground black pepper
- Spray a 9.5 inch x 13.5 glass baking dish with grilling spray; set aside.
- Combine Panko crumbs and the Romano and Parmesan crumbs in a medium bowl. Mix to combine; set aside.
- Place the scrambled eggs or buttermilk in a 2 inch deep dish; set aside.
- Wash the chicken and pat dry. Season with ground black pepper.
- Dip in scrambled eggs or buttermilk then to the panko mixture. Or you can lightly coat the chicken with the Tahini sauce then dip in Panko crumb mixture. This will make the chicken moist. Place in the prepared baking dish.
- Bake for 30-35 minutes depending on your oven. Do not open the oven while baking as heat will escape and requires more time to cook the chicken. Only check when it’s closer to 30 minutes cooking time if you must.
- Serve with your favorite salad, pasta, couscous recipe, quinoa, and fried or steamed white or brown rice. Top with the Tahini sauce and more to the side as desired.
Note: If you are using chicken breast, pound the chicken with mallet first before dipping it in the egg or buttermilk mixture. Make the necessary adjustment to cooking time since chicken breast takes longer to cook than thighs. Also, cooking time varies depending on your oven.
If you like this post, don’t forget to Subscribe or Follow to get the latest recipe. Thank you.
Have a fabulous day everyone! May you have a romantic evening since it’s Valentines Day!
©annascuisine.wordpress.com (2014) Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.