Many Chinese from Sarawak would have tasted or at least heard of the dish called "Ka Chang Ma". Those living overseas tend not to have.
Ka Chang Ma is a Hakka dish, which is usually prepared with chicken. Very tasty, although I must warn those who have never tried it before that it includes a healthy dose of rice wine (traditionally Tuak). In the old days, this dish was traditionally prepared for women who have just given birth (i.e. during the so-called "confinement period"), as the herbs were supposed to have nutritional properties. Another school of thought seems to suggest that Ka Chang Ma has properties that make it a good aphrodisiac for the men. Hmmm ... benefits that support both sides of the procreation process. Anyway whatever the benefit, it's a delicious dish (if you like wine).
If you want the recipe, check out this website that I came across. Obviously I can't vouch for the quality of this particular chef's concoction, but I don't think it will stray very far from the original provided the herbs are of good quality.
I believe that Ka Chang Ma originated in Sarawak, although I have no empirical evidence to support that. It's just that I've never seen it being served anywhere else, except perhaps by Sarawakians living abroad. I did a quick Google search and found that the herb that goes into Ka Chang Ma is known as 益母草 (Motherwort).
When living overseas, many Sarawakians complain of missing Ka Chang Ma, and the difficulty in finding the herbs. I think some have even tried to plant it themselves overseas, with mixed results. Others stockpile bottles of the herbs brought over by relatives from home.
Well guys and gals, share your experiences with or questions regarding this dish, and I'm sure we have many experts out there who will be able to enlighten all of us. Yum, all this talk of Ka Chang Ma is making me hungry ...
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Mmmmmmmmmmm .... Delicious indeed !
ReplyDeleteKachangmah is supposed to be blood cleansing rather than 'nutritious'. Chinese belief is that it cleanses the afterbirth and the blood of the new mother. That's what I heard.
ReplyDeleteI told you we had experts. Thanks Georgie boy.
ReplyDeleteWhere in Kuching can one get the best Ka Chang Ma ?
ReplyDeletemy mum's kitchen. LOL
ReplyDeleteyou should show a picture of the herbs, WJ. look like marijuana, no?
ReplyDeleteMaybe it is! That could explain why all the new mums love it so much. LOL.
ReplyDeleteKachangma is Yimucao (益母草) in Mandarin. Its scientific name is Leonurus sibiricus.
ReplyDeleteKa Chang Ma belongs to the mint family. It is thought to have originated from China and brought to Sarawak by the Hakka. Today it is consumed by other races too. Aiya! Who can resist all that wine?
ReplyDeleteKa Chang Ma’s unique flavour and aroma is known for its special medicinal properties. It is effective in improving blood circulation, cardiovascular system, and inducing diuresis.
Yes..Ka Chang Ma originated from the Hakka clan , I love the taste very much especially with Chinese white wine.
ReplyDeleteAnother Hakka dish is the Lui Cha which is also taken to cleanse the body system.
WHAT ABOUT IT BEING A MALE APHRODISIAC ??? HEY, LET'S GO FOR A KA CHANG MA PARTY, BOYS !!!!! LOL
ReplyDeleteWhat about KL? Where are the best KaChangMa outlets?
ReplyDeleteMy mum cooked the best Ka Chang Ma (So says most of you, I am sure). However I must admit that I do not like it when I was younger (early teens or younger) as it was too bitter for me at the time. Then since grown into adulthood and sampled the taste of alcohol and other "sins", my taste bud had changed (not sure if it is for the better in some cases!!!) and in this case have really like this dish. Excellent choice.
ReplyDeleteHmmmm... love kacang ma.
ReplyDeleteMy first Lui Cha experience was with Bob Chew. Like it very much and had taken the dish several more times... perhaps the lightning in it as was told by Bob?
According to Bob, it was once the food of the emperor? Betul kah? Any comments?
Food for emperors? Must have been lah. Those Chinese emperors had harems to service. ROTFLMAO
ReplyDeleteYes, hakka dish it is, nowadays even the dayak ladies are cooking it and they are using 'tuak' instead of chinese white wine, tastes sweet.
ReplyDeleteSome use brandy to cook the dish.
What if I cook it using brandy, with the 'kachangma' herbs and 'tongkat ali' herbs?
Would we be like 21yrs old or 31yrs old kicking around like wild horses after 'makan' my 'kachangma'?
Anybody's wife going to give birth soon? I can cook 'ka chang ma' for her.
ReplyDeleteAnd of course it goes with red eggs.....
we're having ka chang ma this weekend. YAY !!!
ReplyDeletewhere is best Ka Chang Ma in Kuching restaurant or cafes?
ReplyDeleteErrrrr ... have run out of Ka Chang Ma herbs. If any kind brother should be heading out from Kuching to Singapore, could he get me a small bottle if not inconvenient? I'll pay for it when I see him. Terima kasih.
ReplyDeleteMr James Yong, you will have your KCM herbs Saturday. What do I get in return? :)
ReplyDelete@KCM, how about some nice dim sum for lunch or tea? You can also tell me all about the Election shenannigans!
ReplyDeletesound like a good deal.
ReplyDeleteThanks KCM for getting me the Ka Chang Ma.
ReplyDeleteHow about getting Mrs WJ to cook some for us soon? :)
ReplyDeletewhere can i buy kachang ma in kl?
ReplyDeleteCan our KL foodies help Jolene here?
ReplyDeleteI wouldn't say it's only in Sarawak, maybe it's the only place that sell it, but doesn't mean it's originally from there. I'm an Indonesian hakka and everyone in the town (which are hakka as well) known this dish from generation. And most household know how to cook this..
ReplyDelete