Category: Tea & Coffee

Pansit-pansitan (Peperomia pellucida) Medicinal Herb

Pansit pansit herb, photo by JMorton

Pancit pancit, photo by JMorton

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.

Boricha (Korean Barley Tea)

Boricha Tea, photo by JMorton

Boricha (Korean Barley Tea)

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.

Let it cool and then refrigerate until needed.

 

Indonesian Ginger Coffee

Indonesian Ginger Coffee

Indonesian Ginger Coffee

Indonesian Ginger Coffee

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.

Ingredients:

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.

Pour into a cup or cups and add  sugar.

Enjoy!

Mountain Maid and Ifugao Coffee

Coffee from the Good Shepherd - Baguio, photo by JMorton

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.

Green Tea Cooler

Green Tea

Green Tea

The jury is still out whether green tea is indeed some sort of superfood. There is an article published in the NHS Choice website entitled Green tea: the elixir of life or just hype?

It is a very good reading, very informative.  You have to judge for yourself whether green tea is what it is cracked up to be.

Anyway superfood or what, green tea is a refreshing beverage.

Here is a recipe that will cool you down, if the summer sun here in the UK will ever show up!  🙁

Green Tea Cooler

Ingredients:

6 tsp green tea leaves or 2 green teabags
2 cups of either fresh apple juice or peach juice
4 tsp of honey

Method of preparation:

Pour into a teapot 1 cup of boiling water onto the tea leaves or tea bags. Leave it to brew for 3-5 minutes.

Strain into a couple of tall glasses.  An old trick my mother told me was to put a metal spoon on the glass to prevent it cracking from the hot temperature of the water.

Leave the green tea to cool.

Add the apple or peach juice.  Stir in the honey.

Finally, add ice-cubes.

Enjoy!

Raspberry, Raspberries

Raspberry, photo by JMorton

Raspberry, photo by JMorton

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.

Raspberry, Raspberries

 

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.

………………………………………………..

Raspberries

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!