I am a kacangma addict...
What is Kacangma?
It is a dish normally prepared for women in confinement as the herb is believed to be effective in improving blood circulation and enhancing the immune system, especially in speeding up post-natal recovery.
Kacangma (the herb) or Chinese motherwort, contains protein, carbohydrates and minerals like calcium, sodium, and potassium, vitamins A, B1, B2 and acid ascorbic, to name a handful.
I had the opportunity to cook kacangma for our pre Christmas lunch and it was a hit! So here is the recipe (there are many other versions on how to cook kacangma but this is my version and I'm loving it):
Ingredients:
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| Kacangma herb |
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| Whole chicken |
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Old Ginger
(depending on how hot you like your dish to be) |
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| My substitute to ye ol' Langkau is VODKA | | | |
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Steps:
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| Toast the herbs on low heat until it changes to a darker colour or fragrant |
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| Pound the herbs until fine |
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| Sieve the herbs, discard the rough bits |
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| Pound the ginger |
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| Get the ginger juice (but do not discard the ginger pulp) |
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| Marinate the chicken in the ginger juice |
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| Mix the marinate with the pounded herbs, let it sit aside for 15 minutes |
Remember the ginger pulp?
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| Fry ginger pulp |
Now heat 4 tablespoons of cooking oil and a tablespoon of sesame oil, fry the ginger pulp until fragrant.
Put together the chicken mix. Let it simmer with its own juice, once boiling, pour a cup of water. Put on the lid.
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| Pour the VODKA... |
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| VODKA wants to pose for the recipe...tick tock tick tock |
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| Yup, it's smelling good |
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| Voila! |
Why wait?...try it....
