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 when to get them in London, please kindly let us know!!!
bbq pork wrapped in perilla leaf, photo by PH Morton
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 of 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 over a couple of days in a clean jar in the fridge.
Dill, 1925 illustration
Dill is widely used in making pickles as well as in soup and fish dishes.
One medicinal property of dill is it forces out excess gas from inside the body in the form of flatulence! 🙂
Dill belongs to the celery family.
Chives with its oniony taste are delicious with steak. They are also good on steam fish.
Chives are easy to grow. They will thrive in any soil, in sun or partial shade.
It is now time to plant your chives; if you have established clumps of chives in your garden, now is the time to divide them and replant.