Sense of Appreciation
While watching a NHK documentary, I was touched by a phrase – under the plank lies a watery grave which is translated from Japanese: Itako ichimai jigoku. It is beautiful yet sad and true at the same time. A lady introduced this phrase in appreciation to the fishermen who risked their lives to bring in the seafood.
I am glad to be reminded to bring back that sense of appreciation and not take things for granted. I love seafood and am happy that it will be savoured with an additional depth of gratitude.
This plant has been growing in my garden for some time. It did not fruit until recently, maybe because of my regular trimming to keep it at reachable height. Recently I just let it grow (let it grow….let it grow…..) and it starts to flower and fruit in abundance. The birds love this plant, eating the fruits at the same time swinging on the long branches. It has beautiful fruits that taste like sour cherries with large seeds. And the colour gets redder after you plucked it. I personally prefer to eat the yellow-green ones as it is crunchy and surprisingly less sour. This fruit is rich in Vitamin C, it was mentioned that 100g of this is equivalent to 20 oranges.
Deep Fried Prawn Heads
Watched Jamie’s Oliver show on salvaging food waste, love this concept. When cooking prawns, most of the time I will discard the shells which include the heads, unless I am preparing for a prawn stock. This recipe is by a Chinese chef in the show; trim the prawn heads, sprinkle some pepper, salt and corn flour in that sequence. Deep fried till the oil has no more noise. Drained excess oil on kitchen towel then just pop the whole head in your mouth. It is very crispy and yummy. Prawn heads is high in cholesterol, so it is advisable to eat in moderation.
The prawn head is full of a gooey stuff like ‘roe’, which is very tasty. Ferran Adria (El Bulli) once compares sucking the juices from the prawn heads (steamed version) to tasting the “essence of the sea”.