Category: Photo by PH Morton

Holy Week: Good Friday

Holy Week, photo by PH Morton

Holy Week: Good Friday

God is a pure no-thing

God is a pure no-thing

concealed in now and here:

the less you reach for him,

the more he will appear

~ Angelus Silesius

God is always been with us.  We do not have to look for Him. He is infinity and beyond!

 

Snuff Box Head @ V&A

Mask, by PH Morton

Snuff Box Head @ V&A

This is another treasure from the V&A exhibits.

You would not have guessed it that it is a snuff box, a container for ground tobacco.

The lovely intricate design makes it a collectible.  This particular item was made in Chelsea by an unknown artist between 1760-1765.

Dark Vs Light

Sunset, Photo by PH Morton

Dark Vs Light

Thought of the Day:

30 March 2017

We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.
Plato


15 April 2017 (Black Saturday)

If a man
wishes to be sure
of the road he travels on,
he must close his eyes
and walk in the dark.
Saint John of the Cross

Masks

 

Masks, photo by PH Morton

Masks

#1 Noh Mask

#2 Zo-Onna Mask

#3 Hannya Mask, represents a female demon

#4 Hanakobu Akujo

#5 Uba

These masks can be currently and readily admired at the V&A Museum, East Asian gallery.

Masks are used for protection, disguise, performance and entertainment.

The above masks were Japanese and were sculpted from wood.  They were based from the 14th century classical Japanese theatre called Noh which was much loved and patronised by the Shogun, supreme military leader.

Prawns Vs Shrimp

Shrimps, photo by PH Morton

Prawns Vs Shrimp

Having grown up in the Philippines, we call these delicious crustaceans as shrimps rather than prawns.  Apparently prawns is the term used in the UK and Australia while in the USofA they tend to use the term shrimps.

I further found out that both the words: prawns and shrimps are English in origin.  The prawns are supposed to be larger than the shrimps. But to really tell a prawn from a shrimp is to look at their legs.  The first three pairs of legs in prawns have pincers while in shrimps, only the first two pairs are claw-like.

Well I don’t think I would be really bothered whether I was eating a prawn or a shrimp as they are both manna from heaven. They are both a cause for taste-buds jubilation. 😉

Pakam – Bulacan Recipe

Chicken pieces, Photo by PH Morton

Pakam – Bulacan Recipe

 

Pakam apparently is a very old recipe which is almost unique to Bulacan, a region in the Philippines which is north of Manila.

I love chicken!  I eat the meat almost everyday. Therefore a new recipe is always welcome. 🙂

Pakam Recipe:

Ingredients:

1 chicken, cut at the joints
1 tbsp salt
2 tbsp butter or margarine (or even lard if easily available)
2 onions, sliced
1 tbsp fish sauce (patis)
2-3 radishes, peeled and sliced
1/2 cup vinegar
1/2 tsp black pepper
3 cloves garlic, minced
3 ripe tomatoes chopped
1 cup water

Method of preparation:

Arrange the chicken pieces into a large casserole pan.

Add the vinegar, salt and pepper and cook until the liquid had evaporated.

Deboned the chicken and cut into bite size pieces.

Using a large frying pan, add the butter and to it saute the garlic and when brown (not burnt) put in the onions, tomatoes and fish sauce.  Also add the chicken pieces.

Let it cook for a couple of minutes before adding the water.

Bring the water into a  boil.  Add the radishes and continue cooking until the radishes are soft and tender but not mushy.

Enjoy this piquant tasting dish with some beer or go Korean with some Soju!

Yum!

 

Oysters a la Guisado

Philippine oysters, photo by PH Morton

Philippine oysters, photo by PH Morton

Oysters a la Guisado

 

It is Valentine’s Day tomorrow.  It is love day.  For total romance, why not cook the love one an aphrodisiac of taste and texture.

The ingredients:

1 tsp chopped garlic
1 large onion, peeled and sliced
2 large tomatoes, chopped
2 tbsp olive oil, extra virgin or not 🙂
2 cups cleaned and shelled oysters
Salt and pepper to taste

Method of preparation:

Using large frying pan, heat the oil and saute the garlic until golden brown and fragrant.  Don’t burn as  it will leave a bitter taste.

Add the onion and saute until translucent, add the tomatoes and cook for 3-5 minutes.

Add the oysters and leave to simmer for a few minutes.

Season with salt and freshly grown black pepper.

Serve with buttered sliced baguette.

Enjoy.