Category: Photo by PH Morton

This are photos taken by PH Morton, the official photographer of GlobalGranary.Life

2018 – Year of The Dog

2018 – Year of The Dog

You belong in the Years of the Dog if you were born in the year: 1934, 1946, 1958, 1970, 1982, 1994, 2006, 2018 and next one will be in 2030.

Nostalgia

2018 is a Fire Dog Year.

Lucky numbers are: 3,4 & 9

Lucky flowers:  Rose (you can’t never go wrong with this delicately scented blossom), oncidium, cymbidium, orchids.

Lucky colours are green, red and purple.

 

Persimmon (Sharon Fruit)

Persimmon, photo by PH Morton

Persimmon (Sharon Fruit)

Fruit Bowl, photo by PH Morton

Our fruit bowl is getting more adventures.  Early this new year, we have custard apple, passion fruit, mangoes, kiwi, several types of citrus fruits such as lemon, lime orange, grapefruit and nectarine.

We also have persimmon, which is apparently also called Sharon fruit.  Its scientific name is Diospyros Kaki.  This fruit is often seedless and sweet.  It can be eaten as a whole fruit; there is no need to peel it (but you can of course, if you wanted to.)

Sharon fruit can be eaten fresh, or cooked (in a pie) and even preserved.

Its orange colouring shouts richness in beta carotene and it is actually is a good source.

Adidas Adobo (Chicken Feet Adobo)

Chicken feet Adobo, photo by Ruben Ortega

chicken feet, photo by PH Morton

Adidas is the name given to chicken feet.  Obviously as a homage to the great trainers brand.

The raw chicken feet photo was taken by Peter during one of our shopping at the wet market of Pritil in Tondo, Manila, Philippines.

To be truthful, I have not really tasted chicken feet before but Peter had.  He said it was taste but rather rubbery.  I’ll take his word for it.  🙂

Ingredients

  • 1-2 lbs chicken feet, cleaned thoroughly
  • 1/2 cup soy sauce
  • 1 cup cider vinegar
  • ½ teaspoon whole peppercorn
  • 3 bay leaves
  • 1/2 tablespoon sugar
  • 5-6 cloves garlic, crushed
  • 1 tsp dried chilli
  • 3-4 tbsp vegetable oil
  • 1½ cups water

 

 Method of Preparation:

  1. Clean the chicken feet thoroughly and trim all claws.  Butchers usually would have trimmed the scary claws already. 🙂
  2. Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
  3. Also add the bay leaves, peppercorn, sugar and half of the crushed garlic.  Do not stir.  Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
  4. Remove the chicken feet from the remaining liquid.  Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok.  Pour in a container and set aside.
  5. Clean the wok and heat.
  6. Add the oil.  Stir in the remaining garlic and fry until fragrant.
  7. Add the dried chilli.
  8. Stir in the fried chicken feet and fry until sizzling hot.
  9. Pour in the liquid sauce and heat for a minute or two.
  10. Transfer into a serving bowl and enjoy with a few beers.

Passion Fruit

Passion fruit, photo by PH Morton

Passion Fruit

Photo by PH Morton

Passion fruit is sweet with a tinge of sourness.  It is very seedy.  The seeds are soft and edible.

The scientific name for passion fruit is Passiflora edulis. It comes from a vine rather than a tree.

It is native to South America.

Did you know?

To tell whether the fruit is ripe is to look at the skin.  When the outer skin has shriveled then it is ripe.  The shriveled the skin the riper it is.

 

 

Korean Perilla Leaves

Korean Perilla Leaves, photo by PH Morton

Korean Perilla Leaves

I often see in Korean dramas that they eat their barbecued  thin pork or beef slices wrapped in the same leaves as above.  Of course they also use the standard lettuce leaf.

Anyway, Peter and I fancied a bit of change for the new year so we decided to create our on table-top barbecue dinner a la Korean. and also a delicious warming hotpot.

But first off, we went shopping for the ingredients.  We went to Seoul Plaza in Golders Green, North London.  I happened to see these leaves amidst the ready made Korean side dishes.  It was about £1.99 for a packet of 20 leaves.

We did our barbecue and duly wrapped pieces of meat with kimchi, radish and sauces into a perilla leaf.  It tasted really good.  The leaf has an aromatic minty scent with a herby taste.  I actually preferred it to the crisp iceberg lettuce.  Peter also love the perilla leaves.  I think we would use more of it in the future.

Perilla apparently is a member of the mint family.  It grows from seed and very easy to cultivate.  But where can you get the seeds?!!!  If you are from the UK  and know where to get them in London, please kindly let us know!!!

bbq pork wrapped in perilla leaf, photo by PH Morton