In Asia, Pegaga or pennywort has long been known for its medicinal properties. The malays served it as ulam and eat raw or with sambal belancan. You may get more information on this herbal delights from Paul Penders.
The only place that I know that selling this herbal drink is at the famous cendol store around Penang road, Penang.
Preparation is simple
Just wash and clean one or two bundles of pegaga.
Blend the pegaga with some drinking water. Strain the juice with a sieve. Add honey or syrup to taste.
Serve it chilled or warm.
Friendly note: You may adjust the sweetness and how thick the juice accordingly.
This article is for communicative purposes and is not medical advise. As with herbs it should be taken in moderation and not be taken continuously for a long period of time.
