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.
I really find it very sad that tilapias have been having a bad press lately when in natural fact, they are one of the best tasting fish there is.
They are also very versatile, they can be cooked with just a bit of ginger and a few tablespoons of vinegar or can be fried, and be made into fish balls, etc.
Whilst growing up in Marag, where we had a farm, tilapias used to grow naturally along the dykes that run in between our rice-field.
At lunch time we would go and catch them by hand or with the help of a rattan woven like a net. After cleanign and de-scaling the fish, the would then be pushed into a bamboo skewer and set over an open fire to grill.
We then have a delicious lunch with boiled rice. We also have a home-made sauce made from small amount of water, a dash of salt and a few siling labuyo (bird’s eye chili).