Kacang Ma Recipe (English)

Kacang Ma (as the name known in Sarawak) also known as Chinese Motherwort in Europe with botanical name  Leonurus sibiricus L., is a species valued for its medicinal properties, belonging to the family Lamiaceae.

It has been used as a traditional and medicinal herb for many years in Asia and Europe. This species is known to have antibacterial, anti-inflammatory, and antioxidant activity and has demonstrated a reduction of intracellular reactive oxygen species. 

It was told be beneficial for anxiety , menopausal symptoms, post-natal care like improving blood circulation, cardiovascular system,lack of menstrual periods or  helping with intestinal gas(flatulence) . Dried motherwort sometime been applied directly to the skin for itching and shingles. (however there are still insufficient evidence to rate this effectiveness) .


If you taste it for the first time, it might taste bitter. Normally people will cook it with chicken or you can also cook it with pork. If you want a better the taste of the chicken you may cook it longer, however it is advisable not to over cook it.

Ingredients
Ka Ca Ma
Sesame Oil (for sauteed) (If you don't have this you may use any cooking oil you have at home)
Garlic
Ginger
Tuak/Rice Wain/ Cooking Wine (Optional)
Chicken (cut in cubes/or your own preferences)


Preparation
Soak Kacang Ma / Ka Ca Ma until it soften(this may take around 1/2 an hour or so) 
Once it soften, wash it clean and strain, set aside.


How to cook: 
1. In medium pot(depending on your recipe size)  over a medium heat , gently sauteing the garlic and ginger until it fragrant and tender.

2. Add the Kacang Ma's that has been prepare and stir it well.

3. Add 1 to 2 table spoon of Tuak/Rice Wain/ Cooking Wine (as per your preference, but advisable not too much as it will overpower the taste of the kacang ma and the chicken together)

4. Stir it well

5. Lastly, add in the water. (if you would like to enjoy the soup, add more water per your preferences)

6. Heat and simmer, uncovered, until the chicken meat soften.

7. Season the broth with salt to taste.

Resepi Courtesy Mrs. Nuli 

Dried Kacang Ma Herbs

Reference: 

https://www.rxlist.com/

https://www.ncbi.nlm.nih.gov/

https://en.wikipedia.org/

Disclaimer: This blog post does not meant in any way to be a medical advice. This is based on the writer personal experience only. Shall you need medical advice,kindly seek advice from medical professional.