Chicken Lettuce Hand Rolls

I'm on roll, no pun intended. I've been having the energy to cook again and I made a lot today. I made Galunggong Siomai (Hubby requested the recipe to be kept private and confidential), I made Shrimp Pizza, and tonight, I made Chicken Lettuce Hand Rolls. The lettuce handroll recipe was inspired by our frequent foray at Toho Antigua, Chinese Restaurant along President's Avenue before entering BF Homes. Toho Antigua'a version is made with ground pork, friend noodles and hoisin sauce. My version is a bit healthier but equally good. In hubby's words, "Kulang niluto mo for me" (you didn't cook enough for me). Anyway, here's the recipe:

Chicken Lettuce Hand Rolls
Good for two (or 1 and half as hubby said)
You will need:

1 Head of iceberg lettuce
2 Tablespoons vegetable oil
2 Cloves garlic, finely minced
1/4 Kilo lean ground chicken (pork is better if you are not cutting down)
1 to 2 Tablespoons Kikkoman soysauce
1 tablespoon brown sugar
1 teaspoon all spice
Salt and pepper to taste
1 Carrot, julliened
1/2 Cucumber, seeded and julliened
Cilantro leaves (optional, but highly recommended)



Procedure:
1. Separate the leaves of the iceberg lettuce, wash and drain well. Set aside in the refrigerator. This will serve as the base for your rolls (we'll call it "cups").
2. In a separate pan, saute garlic in oil until fragrant but not brown.
3. Add the ground chicken, mix well until no longer pink. Season with salt and pepper.
4. Add the all spice, brown sugar and Kikkoman. Mix well.

To assemble the chicken lettuce hand rolls:

1. Place the chicken mixture inside the lettuce "cups".
2. Top with carrots, cucumber and a generous amount of cilantro leaves.
3. Bite and say...yum!

Tuyo Pasta with Cilantro

Cooking for one again. On my way home, I was craving for some Gourmet Tuyo (Dried boneless herring fillet) that was marinated in vinegar, oil and garlic. Hubby bought some from our foray at the grocery store last weekend. The best that I've tasted so far is this brand, Gourmet Tuyo.



Instead of having the traditional fare of fried rice, tuyo, eggs and tomatoes (which is absolutelt great by the way), I made a simple pasta dish instead. I used a bunch of cilantro from the fridge to add some freshness to an otherwise salty dish.

Tuyo Pasta with Cilantro
For one



You will need:
Dried spaghetti noodles
Extra virgin Olive Oil
1 clove garlic, minced
Gourmet Tuyo about 5-7 fillets
Cilantro leaves
Tomatoes, seeded and chopped
Salt

1. Cook the pasta according to package directions.
2. In a separte pan, saute garlic until fragrant but not brown.
3. Add the spaghetti, a little bit of the pasta water, salt, tuyo, cilantro and tomatoes.
4. Toss and eat immediately.

This pasta dish is actually very good. It's a light dish that can be whipped up in no time at all.

A simple aioli recipe is so versatile, you can just add whatever ingredients you can find in your fridge and make a delicious and healthy meal (ok, semi-healthy meal).