This post is specially for Malaysia food Fest event. - Sarawak Food Fest - September 2012.
Told a facebook friend Adeline Ong from Kuching about this event, she immediately randomly name few of the dishes that are popular in Sarawak. But I prefer something easy and simple. She strongly recommend me this Kachangma Chicken that passed down by her late grandmother. I believe most of us from Peninsula know little about these herbs. Kachang ma in English is motherwort. You may take a look at the image of the Kachangma .
This dish was 'born' in my blog, practically er....... I was under some pressure to cook this dish, as the main ingredient, said to be only can be found in Sarawak, the kachangma was sent to be by post laju, further more with photo of Kachangma farm plus the original recipe from her grand mother. How to said NO to prepare the dish?? Aiyo! A BIG thank you to Adeline lo! ^_^
The authentic 'Hakka" dish that is served during confinement time for new mothers or for ladies have menstruation pain during their periods as clarified by a friend Wendy Gwen from Kuching. Unlike the 'Pat Chan" 八珍 which is consumed after the menstruation period.
Most Sarawakians will have their own version of cooking the kachangma. Most are similar in nature. The herbs can be found in most wet markets, supermarkets and some in their own gardens. Please correct me if the information on the herbs are wrong.
The dish was well accepted by my daughter and I le!
But the comments I received from Sarawakian friends on my facebook posting that it suppose to have a lot of soup, (I still have plenty of soup in the pot le! ^_^ ) and I thought otherwise, that explain why my dish is a bit dry. Hehehe..... My apology!
