Hubby’s Cook

I am a sucker of spring rolls. I could eat it as my main dish, or even as my dessert!LOL. But since we are trying to cut down on red meat intake (thanks to Ace’ hypertrigly…what’s that again? Hmmm…it’s a condition where high concentration of fatty acid in the blood), we need to try fish dishes that we haven’t tried before. So here’s a Tuna Spring Rolls recipe that will be included in meal planning.

Ingredients:

• 3 tablespoons vegetable oil
• 1/2 cup chopped onions
• 2 teaspoons minced garlic
• 1/4 cup finely chopped red bell pepper
• 1/3 cup finely chopped carrots
• 2 (155-gram) cans tuna in oil, drained and flaked
• 1/4 cup finely chopped raisins
• 2 teaspoons soy sauce
• salt and pepper to taste
• 12 pieces (6-inch) lumpia wrapper
• oil for deep-frying
• sweet chili sauce to serve

Here’s how:

1. Heat oil in a medium frying pan or wok. Sauté onions until translucent, about 1 minute. Add garlic and sauté until fragrant. Add red bell pepper and carrots and cook until soft, about 1 to 2 minutes.
2. Add tuna and raisins; mix well. Season with soy sauce, salt, and pepper. Cook for 1 to 2 more minutes. Let mixture cool.
3. To assemble, place a heaping tablespoon of Tuna filling on the edge of the lumpia wrapper. Roll and fold the top and bottom ends of wrapper to fully enclose the filling. Moisten edges of the wrapper with water to secure the roll. Repeat to make a total of 12 rolls.
4. Deep-fry the rolls for about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve hot with sweet chili sauce.

Since Ace is refrained from eating red meat, Chicken will be a handy rescue and his fave, my baked chicken rubbed with Basil leaves and potato and carrots on the side.

Anyway, Saucy Chicken with Mango is another chicken recipe that I wanted to try. I am sure he will love this. I just hope I could find leeks at the supermarket. Boneless chicken thighs cut into bite-sized pieces will also work well in this recipe.

Ingredients:

• 2 tablespoons cornstarch
• 1 cup water
• 3 teaspoons soy sauce
• 1 1/2 teaspoons sugar
• 1 tablespoon cooking oil
• 1 (2-inch) piece ginger, peeled and cut into thin strips
• 1 medium onion, chopped
• 1 kilogram chicken legs and thighs
• 1 piece chicken bouillon cube, dissolved in 1/4 cup hot water
• 1 cup chopped leeks
• mango cubes from 2 ripe mangoes

Cooking Instructions:

1. Make the sauce. Dissolve cornstarch in water in a small bowl. Add soy sauce, sugar. Stir. Set Aside
2. Over medium low heat, add oil to a large pan and immediately put ginger in the pan while the oil is still cold. Cook the ginger until the edge starts to brown. Add onion and cook for a couple of minutes.
3. Add the chicken, then the dissolved chicken bouillon. Cover. Cook for about 20 minutes. Transfer to a big platter.
4. In the same pan, pour the cornstarch-soy sauce mixture. Boil for about 3 minutes. Put the chicken back into the pan and toss, making sure the pieces are coated with the sauce.
5. Add leeks. Stir. Cook for 5 minutes more. Add mango. Stir and serve.

I cannot contain my excitement for the coming shipment of stuffs that I ordered from an online friend. Soon I’ll be selling those goods that I bought from her. I actually started selling middle of this month when the shirts I bought arrived. In no time the polo shirts are sold. Thanks to my sister, and relatives! That’s the bonus of having a big family because they’re my first customers.LOL. Hopefully, this small business will grow and will bring in money for another bigger investment, and that is to buy gold bullion. I don’t know how many times I’ve been talking about wanting to venture in that investment. I hope that would be realized!