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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