Kacangma is a dish which consist of kacangma leaves, ginger, chicken and langkau/tuak. It is traditionally a confinement dish but is now a popular dish among the people of Sarawak. They can have kacangma for lunch, or dinner or in special events such as wedding or a pot-bless.
Not everyone in the Peninsular (in my opinion) will like Kacangma as it tastes slightly bitter. The one I cooked a couple of days ago had brandy instead of tuak. Never use 'arak putih'..tasted horrible!!
And I put too much of the leaves (which meant for 1 whole chicken not half!) which make it more bitter than the the usual Kacangma. Nevetheless, husband rated it 7/10...hehe..not bad for our 1st attempt cooking Kacangma.
Do read this if you want more info on kacangma: http://harizamrry.com/2008/07/khasiat-kacangma/
Not everyone in the Peninsular (in my opinion) will like Kacangma as it tastes slightly bitter. The one I cooked a couple of days ago had brandy instead of tuak. Never use 'arak putih'..tasted horrible!!
And I put too much of the leaves (which meant for 1 whole chicken not half!) which make it more bitter than the the usual Kacangma. Nevetheless, husband rated it 7/10...hehe..not bad for our 1st attempt cooking Kacangma.
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| Our 1st attempt: Kacangma |
Do read this if you want more info on kacangma: http://harizamrry.com/2008/07/khasiat-kacangma/
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