At geannhomegarden, we often eat and drink to unwind after a busy week. This time we eat more often because of the continuous intense rain brought about by typhoon Nina (NockTen), LPA, northeast monsoon and thunderstorms. My wife and I we’re stuck indoor for almost a month (December 23, 2016 – January 12, 2017). We spend our time indoors eating more often which means bigger portions; reading, watching movies, and watch colourful birds racing for cover. We also have our moments of engagement - fish talk, smart talk, talk non-sense and sweet talk.

To maintain our waistlines and avoid extra calories during this period we eat in lesser quantities and tweak our daily menu slightly.

Here’s one snack meal that we eat more often, fried lumpia with sotanghon and lean fish instead of minced red meat.

Ingredients
400g any lean fish (Dalagang Bukid, Dorado or Cream Dory)
70g sotanghon cut 2” long, rinsed
½ cup carrot, thinly sliced
1 tbsps garlic, crushed
1 tbsps onion, chopped
12 green onion leaves, chopped
Oil, salt, pepper
Lumpia wrapper

Procedure
Boil the fish in water for 5 minutes. Drain and flake. Set aside.
Saute onion, garlic & carrots for 5 minutes
Add sotanghon and fish. Cook for another 5 minutes.
Season with salt & pepper to taste.
Add green onions
Cool.
Place about 2 tbsps of the mixture in the lumpia wrapper.
Wrap and fry in deep oil until golden brown.
Serve the lumpia hot with spicy vinegar dip.

Dip
Mix and bring to boil:
1 segment garlic, crushed
1 siling labuyo, crushed
¼ cup patis
1/3 cup vinegar