When my 5-year-old son, Gabby asked me a few days back of what to give to his mom, Tina, as our present for Mother’s Day, I never thought of any tangible things in box wrapped with ribbons but our
LOVE and TIME (read : precious and readily available!).
I certainly know my wife appreciates FOOD rather than receiving a bunch of colorful blooms and mushy greeting cards; so there was no doubt that preparing a home-cooked dish for her by the two important men in her life (ehem, that’s me and Gabby) will definitely win her thumbs-up, hugs and kisses. 🙂
Gabby, who dreams of becoming a chef at his early age was so excited to do the part with me. You can just imagine how eager he was when we went to the grocery the first time without his mom, to buy the stuffs that we need. Then when we hit the kitchen while his mom was away, he had his widest smile to assist me in cooking one of our family’s favorites with a twist.
The three of us have been keeping our love affair with tilapia. 😀 It’s one of our must-buy food items in our almost weekly supermarket shopping. So when I found out that Yummy magazine May 2010 issue has a tilapia-recipe that isn’t difficult to follow, I and Gabby knew that Tina will really appreciate it.
CRISPY TILAPIA TROPICALE
The ingredients –
For the pineapple sweet-sour sauce :
- 1/2 cup crushed pineapple, syrup included
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon banana ketsup
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 3 tablespoon vinegar
- 1 1/2 tablespoons julienned carrots
- 1 1/2 tablespoons juliened red bell pepper
- 1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
- 3 pieces tilapia (about 825 grams), filleted and sliced into strips
- salt and pepper
- oil for deep frying
- leeks, sliced into strips for garnish
1. Make the pineapple sweet-sour sauce :
Combine crushed pineapple, water, sugar, banana ketchup, soy sauce, salt and vinegar. Bring to a boil then simmer for 5 to 6 minutes. Add carrots and red bell pepper and cook until slightly soft, about 1 minute. Add dissolved cornstarch and continue to cook until sauce is thick. Set aside.
2. Season tilapia strips with salt and pepper. Deep-fry a few pieces at a time until cripsy and golden brown. Drain on paper towels.
3. Arrange tilapia strips on a serving plate. Pour sauce on top and garnish with sliced leeks.
I’m not usually in front of the stove but with this simple but delicous recipe, I wouldn’t mind cooking for my wife and kid on a daily basis! I’ll just keep a Yummy Magazine beside me for no-fuss-tasteful dishes.
Gabby volunteered to combine and stir the ingredients for the pineapple sweet-sour sauce in a bowl and enjoyed coating the fish strips with cornstarch using our small stainless thongs.
I bonded with my kid while cooking this dish and made our weekend dinner extra special for Tina. And did she like it? Absolutely not! –She didn’t like it a bit but LOVE IT ENTIRELY, of course! Without being biased, it was indeed one hearty meal.
According to Yummy magazine, this super-saver recipe serves 3 to 4 people; prep time : 5 minutes; cooking time 15 to 20 minutes; Total cost PhP 111.50 / PhP 28 per serving; based on market prices as of press time.
Thank you, Yummy magazine for that easy-to-follow, delicious recipe!
Affordable. Quick and Easy-to-do. Family-friendly recipes. What more could you ask for? Go grab yourself a copy of Yummy Magazine and unleash the chef and the foodie in you! 😀