Spicy Tuna Fritters and Kangkong (Water Spinach) with Ground Pork

I wonder how many homemakers adhere to their menu plan religiously? As, I, for one, am a usual violator of this task. Have you ever experienced visualizing a meal that’s supposed to welcome you home from work? If you're the one preparing it, you probably have played in your mind the ingredients and the best way to do it as you head home. But the moment you reached your kitchen, you suddenly changed your mind and decided to cook something unplanned. I just had that particular moment. For some reasons, I opted for these dishes which, can actually be included in Robin Miller's repertoire of Quick Fix Meals or Rachel Ray's 30 minutes meal. Hah, I think I made the reason more obvious then. But generally, whichever case it may be, either you go as planned or veer away from it, nothing compares to home-cooked meals.

Spicy Tuna Fritters:

vegetable oil for frying, wanton wrappers, 1 small can of hot & spicy tuna flakes, 1 small onion (finely chopped), 5 cloves garlic (minced), 1 whole egg, salt and pepper to taste

How to make:

Mix tuna, onion, garlic, egg, salt and pepper in a bowl. Wrap 1 tsp of mixture in a wanton wrapper. Fold ends of wrapper to form a triangle. Fry tuna triangles in oil until it turns golden brown. Drain in paper towels. Serve with sweet-chili sauce.

Kangkong with Ground Pork
250 g ground pork, 3 bundles of kangkong (trimmed), 1 small onion (chopped), 4 cloves garlic (chopped), 2 tbsps canola oil, 1/8 cup oyster sauce, 1/4 cup water, pepper to taste

How to make:

Heat oil in a wok. Saute onion and garlic until fragrant. Add pork and saute until tender. Add kangkong (stalks first then leaves) and stir-fry for 2 minutes. Add oyster sauce, water and pepper. Boil and simmer for 2 more minutes.