Pansit-pansitan (Peperomia pellucida) Medicinal Herb
This was the herb given to us by the Lady of Necodemos, the manghihilot (healing massager) when we consulted her for stomach aches which seems to have afflicted our whole family in the Philippines after going for an overnight swim at Club Manila East.
She said to make a drink of tea from this herb.
She gave the following instruction:
Chop the herb and then boil in plenty of water. Leave to simmer for at least 10 to 15 minutes with the pan uncovered.
Turn off the stove and leave this herbal tea to steep for at least 10-15 minutes.
Strain and drink half a cup every four hours.
This herb will settle your stomach and digestive system.
Remaining tea can be stored for over a couple of days in a clean jar in the fridge.
Time and again when watching Korean dramas, the characters are often seen drinking water. Sometimes their drinking vessels are the standard transparent glasses. I noticed that their ‘water’ is often brownish in colour and I thought that is rather colourful for just plain water. 🙂
Apparently this ‘water’ is a boricha, much loved by Korean as everyday hydration and thirst quencher.
Boricha is brewed from roasted barley. Pre-roasted barley is widely available in Korean supermarkets and groceries. Roasted barley tea-bags are also on sale.
Barley tea, apparently, is caffeine free, it is good for digestion, can control blood sugar and most importantly – it can aid weight loss 🙂
How to make it:
2 litres water
3 tbsp roasted barley
Using a large clean pot or pan 🙂 bring the water to a boil.
Add the roasted barley and continue boiling for another 5 minutes.
Using a sieve, strain the roasted barley tea into a heat-resistant jug, ewer or pitcher.
After having a large glass of cider with my lunch of roast pork, I needed a beverage that would pick me up. I am afraid the cider went straight to my head and I am now rather soporific, which is not conducive to a day of watching Korean dramas.
I found this coffee recipe, which sounds good and easy to make.
1 inch cube fresh ginger (or a frozen ready to use chopped ginger)
Coffee enough for a mug/cup or for sharing (filtered is also suitable but takes few minutes of wait:)
Demerara Sugar according to taste.
How to Prepare:
If not using a ready prepared ginger from a supermarket :), peel the ginger and then dice coarsely.
Place the chopped ginger in a milk pan or saucepan with water enough for a cup (or more for sharing).
Bring the water to a boil, then lower down the heat and leave the ginger simmering for 10-15 minutes.
If using instant coffee granules, put a teaspoonful in a cup and top with the ginger broth using a strainer to take out the ginger.
Stir in the sugar and drink this refreshingly aromatic concoction and be happy.
If using a filtered coffee, pour in the ginger broth directly into the cafetiere and let it filter.
Coffee from the Good Shepherd – Baguio, photo by JMorton
Mountain Maid and Ifugao Coffee
We have run out of Taylors of Harrogate Rich Italian coffee and I thought the world as I know it was over. 🙂 Luckily I remembered that I have got a few bags of coffee from Baguio, Philippines.
I thought I should try it.
I am glad I did. I was very pleasantly surprised. It tasted terrific, full-bodied and rich. It has the right scale of bitterness.
Just perfect for a cold afternoon break time here in London.
We got the coffee from the Good Shepherd convent, which is just below Mines View in Baguio.
Aside from gorgeous Mountain Maid and Ifugao coffees, the convent/centre brew their own civet coffee, unfortunately for Peter, they had just run out of the coffee.
He was so aggrieved like you won’t believe. He was so very, very sad that he did not get to drink coffee from beans which have been swallowed and pooped by musang (civet). What is the world coming to?!!! 🙂
Anyway, the coffees above are comparable to the best coffees available anywhere in the world. I should know this as I am a self-confessed coffee aficionado.
I hope the Good Shepherd convent are exporting them or is thinking of doing so.
I am the type who needs some kind of fruits in my diet. I miss fresh fruit; though I have a selection of canned ones in my food cupboard ready to drizzle with custard or cream whenever I wanted, I really pine for fresh, crisp fruits.
Whilst at Willesden a few days ago, I came upon a shop with vegetables and fruits tantalisingly displayed in their shopfront. I got some bananas, satsumas, bitter gourds (ampalaya), okras (lady’s fingers) and avocados.
While I was inspecting the colourful display of fruits and vegetables, some familiar, some rather alien to me, the seller got into an argument with a woman in a djellaba, who apparently wanted freebies. They made such a racket that the seller gave me a packet of raspberry for my patience and as an apology. Thanks! 😉
As I got home, I unpacked my packages and got to thinking what to do with the raspberries. I have seen raspberries before, I have had raspberry muffins, but I am not sure what to do, I tasted one and it was rather bitter-sweet and there is an after-taste of mineral compound-like, don’t really know how to describe it.
So I thought I’ll make cupcakes with them, which I did and Peter, the hubby, and I enjoyed.
Apparently raspberries belong to the Rubus of the rose family. The above red kind of raspberries is what I am familiar with but actually there are different cultivars such as golden raspberries, black raspberries, purple raspberries, blue raspberries and yellow raspberries. They can be eaten as fresh fruits, made into juices, dried raspberries for cakes and puddings or preserved as jams.
Raspberry is a bit of a superfood. It is rich in vitamin C and contains a lot of fibre. It also contains flavonoids and a great source of antioxidant. Also the leaves of red raspberries can be used as tea-leaves!