Eel Soup

Eel Soup

Dave's bowl of sup ekor (oxtail) contained several meaty bones in a broth fragrant with white pepper, five-spice, and dried chilies. Sprigs of Chinese celery and coriander, chopped scallion and fresh chili, and thin slices of barely blanched onion added sharp, fresh notes.

The mild flavored chunks of eel in my soup belut were surprisingly fleshy, cooked to a tenderness that allowed disengagement of fish (is eel in fact a fish?) from bone with just a nudge of the tongue. The broth, spiked with white pepper and fresh chilies, was pleasingly sour, a quality Ali attributed not to tamarind or lime juice, but to a mixture of herbs.

To accompany our soups, a saucer of suprisingly spritely sambal made from shrimp paste, fresh red and green chilies, lime juice, and finely chopped daun kesom, to eat with cucumber slices and an assortment of ulam: leaves of keremik (false daisy), cekur (Chinese ginger or finger root), selasih (sweet basil), and pennywort.

We finished with hot glasses of peppery, tongue-tingling halia madu, a soothing combination of ginger and ginseng (aka 'super ginger') mixed with honey.

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Herba Nursery

Herbs Garden

While Chinese use of medicinal and culinary herbs is well known, the Malay way with these plants is less so. According to the authors of Herbs of Malaysia, before the 19th century many herbs were introduced to the country by foreign traders (mint by Sri Lankans); beginning around 1900 others were carried in by Indonesian and Indian migrant labor brought to Malaysia by the British. The Malay love of ulam (herbs) is evident in dishes like kerabu (salads of various ulam mixed with ingredients such as grated coconut, dried prawns or fish, shallots, chilies) and nasi ulam. Ulam are also eaten raw or blanched, dipped in spicy sambal. Malaysian wet markets are sources for a mind-boggling variety of ulam, but those living outside the country's urban areas can also forage for ulam in jungles, streams, and paddy fields.

The menu at Restoran Herba is limited to sup (soups) and hot and cold beverages. At Ali's suggestion we began with tall, cold glasses of jade green air pegaga, made from pounded pennywort leaves. The herb's natural bitterness tempered with a bit of sugar and livened with a good hit of kalamansi juice, this drink proved just the thing after a long drive.

Partial to sun and moist soil, pennywort is believed to stimulate the appetite and aid in digestion. Its medicinal uses are wide-ranging, from ingestion for treatment of epilepsy and skin diseases to the application of the herb in paste form to the forehead and body to cure fever. Traditional Malay medicine recognizes pennywort as a 'warm' herb, recommended to mothers who have just given birth.

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Pegaga Drink

Pegaga Drink

The health benefits of the pennywort plant were acknowledged many centuries ago for the treatment of various conditions. It is used as part of ayurvedic medicine, especially in traditional Indian and Chinese medicine practices. Pennywort is a perennial herb that originates in moist areas. It is native to India, Sri Lanka, Northern Australia as well as a few other areas in Asia. Pennywort has been associated with a few Asian Legends. It is alleged Tai Chi Chuan master, Li Ching-Yun, lived to the age of 256 years due to an assortment of herbs he consumed daily, one being pennywort. Another folklore tale is of King Aruna and his use of pennywort. He believed it enabled him the energy and stamina necessary for his harem of 50 women.

Pennywort is also known as centella asiatica, gotu kola, asiatic and indian pennywort, brahmi, marsh pennywort, common pennywort, waternavel, sombrevillo de aqua, bachelor's buttons and penny grass. The various names contribute to the region and language it is being used in around the world.

This herb works by averting a disorderly manner of the absorption of nutrition and corrects this process through an improved progression of digestion of nutrients. Pennywort has properties of being antibacterial, anti-viral, and anti- inflammatory. It contains vitamins B1, B2, B3, and B6 as well as the minerals, calcium, magnesium, sodium, manganese, and zinc.

The benefits of pennywort tea are numerous and many people use this tea as a health tonic. Maintaining youth and the treatment of arthritis are its most popular use. It is recongized as a longivity herb because of its ability to help rebuild connective tissue, which in turn, can slow the aging process. Plus, it has been commended as a great antidote for improving memory and, therefore, considered food for the brain. Studies have indicated by consuming 2-4 raw pennywort leaves a day may help sharpen alertness and memory and rejuvenate the brain. There is important research being conducted to observe the effects this herb can have on those suffering with Alzheimer’s disease.

The central nervous system can receive amazing benefits with the consumption of pennywort. This herb works well in relaxing the mind and can assist in certain nervous disorders, senility, strokes, ADD, and epilepsy. It can be utilized as a nerve tonic when coping with mental stress and fatigue and encourage sleep due to a nervous condition.

Pennywort can help protect our immune system from toxins. High blood pressure, congestive heart failure, venereal diseases and urinary tract infections are a few of a range of illnesses that can be treated with this remarkable herb. Because of its antibiotic properties, it has the capability to speed up the healing process of wounds. Futhermore, pennywort can improve blood flow while also reinforcing veins and capillaries, making them stronger. Studies have shown it to be beneficial in healing and preventing phlebitis, leg cramps, and blood clots as well as decrease the appearance of varicose veins. It is effective in bringing down fever and treating dysentery in children, which is a servere form of diarrhea.

Pennywort has also proved to cleanse and purify the blood stream and can remedy certain skin conditions such as eczema, chronic ulcers, sores, and scleroderma, which is a condition that hardens the skin. A powder can be made from the leaves of this plant and applied to the eruptions on the skin.　

There are possible side effects of this herb and should only be taken under the advise of your doctor. It is advised to follow the recommended doses, as increased use can lead to complications with your health. It may increase cholesterol and blood sugar levels, therefore, should be avoided by those with high cholesterol or diabetic individuals. It should not be used during pregnancy due to the possibility of miscarriage.

Before implementing pennywort into your diet, consult your doctor first to see if its safe for you. The pennywort plant has wonderful health benefits and abilities that can enhance and improve our lives.

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