Note: If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com. Thank you!
I know some of you have been waiting for the recipe. So without further a do, here it is as promised. 🙂
Prepare the ingredients.
- 2-3 Tilapia fillets, seasoned with salt and pepper
- 1 cup cocktail shrimps
- mini bell peppers
- 1 can (8 oz.) pineapple tidbits
- 1/2 cup of orange pineapple juice
- sweet chili sauce
- orange zest of 1 orange
- 2-3 tablespoons all-purpose flour
- olive oil
- salt and pepper to taste
Roast the bell peppers by placing them on the burner stove with low heat. You will hear a cracking sound while roasting. Don’t panic. It’s just the peppers’ skin popping. I roasted the peppers only until they are somewhat soft. Place them on a platter. Set aside.
Coat a heated skillet with olive oil and add the seasoned tilapia. Cover and cook until brown. Turn over to the other side and cook until brown. Remove from the pan and put them on the plate with the roasted bell peppers.
Cook the sauce. On the same skillet, add about 1 tablespoon of olive oil or butter. Add the shrimp and cook for 1-2 minutes. Add in the flour and stir until a paste is formed. Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux. Add the orange zest and sweet chili sauce and pineapple tidbits. Season with salt and pepper to your taste. Remove from heat and pour over the cooked Tilapia fillets.
Serve warm with your favorite starch. Bon Appetit! 🙂
Two ways as in pan-fried and baked that is. 🙂
My children had been snacking right when they come home from school. My youngest school lunch hour is at 10:30 a.m. and he doesn’t get home until late in the afternoon. So, for a five year old who has a voracious appetite, more than five hours without food are like torture. He would always asks for something to eat right when he gets home. So, I have to come up with healthy recipes for them. Some days they will have fruits, cheese, and crackers platter and some days they will have yogurt and smoothies.
I wanted to make something else for them. I came across an old recipe I created about a decade ago. The original recipe is made with adobo sauce, but I didn’t have all the ingredients. I called it Adobo Dumplings. I ended up using Yoshida’s marinade and cooking sauce instead. This recipe is super easy and delicious and again presentable enough to serve at elegant parties or gatherings. These were my children’s snack and my husband’s dinner appetizer. The rest is history. 🙂
I tried experimenting by pan-frying and baking some of them. See photo above. The ones on the left were pan-fried and the ones on the right were baked. Although the baked ones are healthier, I like the pan-fried ones best. However, my children liked them all. 🙂
Prepare the ingredients:
- 3 deboned and skinless chicken thighs or breast, cut in tiny pieces.
- Won ton wrappers
- 1 teaspoon all-purpose flour
- 1/2 cup Yoshida sweet and savory gourmet sauce
- Sweet chili sauce for dipping
- olive oil
*Note: If you are using 3 pieces of chicken breasts, add about 1/8 cup of the savory sauce.
Heat skillet over medium heat and coat with olive oil when hot. Add the chicken. Stir-fry until slightly brown.
Add the savory sauce. Stir to combine.
Cover and let cook for about 3 minutes*
Add the flour. Stir until sauce thickens and caramelized.
Transfer into a bowl. Let cool completely. Clean your working station and line with Saran wrap. Working one at a time, lay one won ton wrapper and fill with one teaspoon cooked chicken.
Brush the edges of the wrapper with water.
Fold or gather the ends facing toward you to form a triangle. Seal by pressing the edges with your fingers first.
Then press down with a fork to completely seal it.
Done. Repeat the process with the remaining chicken.
If you prefer it baked, line the baking tray with wax paper. Place the chicken triangles and brush with olive oil each sides.
Sprinkle with parmesan cheese or with your favorite cheese.
Baked at 400 degrees for 7-10 minutes.* You need to watch them for they easily turn brown.
If you prefer pan-fried, heat a non-stick skillet and coat with 1 tablespoon olive oil. Pan-fry the chicken triangles until they turned brown.
Add a small amount of water and let it cook until the edges are a bit soft and water dissipates. Don’t put too much water if you want to have crunchy and tender chicken triangles.
Mmm…looks so appetizing! 🙂
This is one of the baked chicken triangles. Dip or scoop a small amount of sauce. Now, take a bite or devour. 🙂
*Note: Due to variations on all oven, cooking time may require adjustments.
This is one of the recipes I’ve created a long time ago. I found it when I was going through my files. I’m glad I took pictures because I really don’t want to make them again just for photography purposes. You can either use this recipe or the one I posted previously. I will be sharing more of my previous creations as soon as I am able. Enjoy baking.
Yield: 16 cupcakes
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup unsalted butter, softened at room temperature
- 1 cup white sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup mango juice
- 1 tablespoon mango essence
- 1/4 cup sour cream
Preheat the oven to 325 degrees. Sift and whisk flour, baking powder, and salt in a bowl. Set aside. Beat sugar and butter in a stand mixer at low speed. Add eggs one at a time. Beat until creamy. Add the vanilla essence and sour cream and beat until just combined. Alternately, add the flour mixture and mango juice. Beat until fluffy. Bake for 17 to 19 minutes.* Let cool for a few minutes before removing them from the baking tin. Cool completely in a cooling rack. Prepare the frosting.
- 1 lb. cream cheese, at room temperature
- ¼ cup condensed milk
- ½ cup butter, softened at room temperature
- 1 cup powdered sugar
- 1 tablespoon sour cream
- 1 teaspoon mango essence
In a stand mixer, beat the cream cheese until smooth. Add the butter and beat until combined. Add the sour cream and mango essence and beat at slow speed until well incorporated. Turn the mixer off and add the powdered sugar. Beat at slow speed until sugar is well combined scraping sides and bottom of the bowl as needed. Gradually, increase the speed and beat until smooth. Add the condensed milk and beat until fluffy. Frost the cupcakes using a decorating tip of your choice. I frosted these cupcakes using two different kinds of decorating tips (see above photo) then topped with sugar flowers.