Posts tagged anti-fungal

Daun Pegaga / Gotu Kola / Asiatica Pennywort – A Miracle Herb You’ve Got To Try – An Elixir Of Youth, For Menopause, A Memory Enhancer, For Good Complexion, Anti-Cancer?, Anti-Candida, A One-Herb Pharmacy, Anti-Viral, etc…

A cup of Daun Pegaga drink made with steeping some leaves with boiling water for 10 minutes and then adding honey


Good evening, dear friends ๐Ÿ˜€

I stumbled onto the amazing goodness of the Daun Pegaga herb about 2 months ago and I have been trying this herbal drink out on my family. I am really amazed by what this herb can do and I am so excited to tell you about it until I don’t know where to begin! So, do get your cup of coffee and tea and prepare to be here for a while reading my lengthy post. ๐Ÿ˜†

Daun pegaga is the local Malay nameย  for this herb, which is also known as Indian Pennywort or “Pang Dai Woon” in Cantonese (literally meaning “Chipped Big Bowl”). I learned from blog visitor Cina that its scientific name is Centella Asiatica, which is the most potent which is called Gotu Kola in India and Brahmi in Australia. Also known as โ€˜the Elixir of Lifeโ€™ or the โ€˜spiritual herbโ€™. Gotu Kola is one of the most important herbs in Aryuveda’s botanicalย  medicine chest.

Do visit the Complementary and Alternative Healing University website HERE for more information. ๐Ÿ’ก

I was first introduced to Daun Pegaga by Master atan (my Feng Shui Master and a healer) whom I had asked for advice earlier this year when my youngest son kept getting sick and had trouble getting well despite being prescribed 3 rounds of antibiotics. It turned out that my son was extremely heaty and about the only herb that could help him was Daun Pegaga, which is known for its very cooling and healing properties.ย  At that time, I didn’t know where to buy Daun Pegaga. ๐Ÿ˜ณ

Daun Pegaga is best described as having kidney-shaped leaves, growing on a single long stalk ranging from a few inches to 10 inches and grows as a runner plant in the soil. So far, I know there are 2 types of Daun Pegaga :-

  • the commercial variety, whereby the leaves are more jagged on the outside (the middle leaf in the photo below). This does look like a “Chipped Big Bowl! ๐Ÿ˜†
  • the wild variety, where the outer part of the leaves is more rounded and even. In the photo below, the left leaf is a commercially grown wild Daun Pegaga, i.e. lots of fertilisers applied. The one on the right grew in the wild and not on the farm.


Two months ago, I stumbled again onto the Daun Pegaga when I read that a lady in Singapore took this herb for only 2 weeks when her husband commented on her facial complexion which was practically glowing and much improved! Again, my interest on the Daun Pegaga was stirred and I began to do some research in the Internet on it….wow! ๐Ÿ˜ฏ

The more I read, the more impressed I became with the Daun Pegaga and I knew then I had to go hunt for it to try. I began by visiting my local plant nursery and I almost bought an ornamental plant that looked like the Daun Pegaga, but it wasn’t. This ornamental plant has leaves that were not kidney shaped but were whole circles/rounds instead…but they sure were similar to Daun Pegaga;s. Luckily, the lady boss of the nursery prevented me from buying it when I told her I was looking for the Daun Pegaga and she directed me to the local wet market to buy some from the Malay stalls.

Was I happy to have found Daun Pegaga at the market and I quickly bought 10 large bunches for RM1 (about US 32 cents) each.ย  ๐Ÿ˜€

My first Daun Pegaga was of the wild variety. The Malay lady boss at the stall told me the wild type is better as a medicinal herb and it is slightly more bitter. Later on, I found some commercial Daun Pegaga, too – its taste is more similar to English flat leaf parsley.

I tried growing some wild variety Daun Pegaga and now have some peeping out below my Bird’s Nest Ferns in my garden ๐Ÿ˜€



If you type in the words “health benefits of Gotu Kola or Daun Pegaga”, you will find a wealth of information on the Internet. Elephants in India eat a lot of Gotu Kola daily – do you remember the saying “An elephant never forgets?” There you go, even elephants know this herb is good for health – in this case : as a memory enhancer.

I read a report somewhere where research of the Daun Pegaga was conducted on some lab rats. After just feeding some rats with Daun Pegaga for 2 days, some tests were done on these rats and compared to the results of those rats that didn’t take the Daun Pegaga. Wow, they found that the rats which was fed the Daun Pegaga did 2 to 60 times better in their memory tests! How’s that as a miracle herb โ“

The main reasons why I am now usingย  this herb for my family are :-

1) Memory Enhancer

I swear, as I am getting older, my mind is getting more foggy and forgetful. I’m hoping this herb will improve my memory. Also, I have 3 schoolgoing children – this herb will surely come in handy and help them do well in their studies, perhaps? ๐Ÿ˜†

Some people take Daun Pegaga to aid in their meditation practice. ๐Ÿ’ก

2) Excellent Facial and Skin Complexion

When I was making the Tateshi Kazu Miracle Vegetable Soup for my family, everybody’s complexion got better and more rosy, except for my eldest son’s! ๐Ÿ™„

After drinking Daun Pegaga over a few weeks, his acne actually cleared up 80 % and his old acne scars actually became less inflamed and even healed! I later read that the daun pegaga is good for healing scars and wounds. And of course, my own facial complexion just kept getting better. ๐Ÿ˜€

3) Anti-Viral Properties

Who is not afraid of a recurrence of the H1N1 Flu or the Dengue Fever outbreaks? I am.

Master atan told me first about the Daun Pegaga as an “anti-mosquito herb”. At that time, I was wondering how this herb can be that. Another healer later told me this plant has “anti-viral” properties and when I put two and two together….voila! I now understand that as the H1N1 and Dengue Fever are viral in nature – taking this herb regularly will give us a good immunity against those illnesses. Good, eh โ“

4. “Elixir of Youth” & Anti Aging

Honestly, who doesn’t want to have the “Elixir of Youth”. I read in another research (I forgot the details…need to take more Daun Pegaga first ๐Ÿ˜† ) about this herb having the capability to enhance our cells and get them to produce collagen or something like that…hence, resulting in us having a more youthful look and complexion, lesser wrinkles, perhaps?

Actually, the herb contains chemical substances called “triterpenes” that appears to enhance the formation of collagen in bones, cartilages and tissues.

5. Menopause

If you are perimenopausal like me, almost approaching middle age – you will understand the problems faced in many aspects of our life. The daun pegaga helps to alleviate anxiety and depression, relieve fatique by improving energy levels (indeed, after a cup of this, I feel energised shortly), and of course, improving memory and intelligence.

6. A One-Herb Pharmacy

Other than its anti-viral property, the Daun Pegaga has anti-septic and anti-fungal values, too. I noticed that while I was taking the Daun Pegaga drink, I had lesser instances of yeast and fungal infections…a real relief for me.

Other important benefits of the Daun Pegaga are :-

  • good for cognitive functioning (brain/intelligence)
  • good for aiding skin conditions, e.g. rashes, eczema
  • improved blood flow and circulation, hence aiding varicose veins
  • has anti-inflammatory properties – good for aiding conditions like arthritis
  • has cooling effect on the body, good for fever, too

How to take Daun Pegaga or Gotu Kola

A research on the Internet will reveal many methods of taking this herb. I shall only mention those that I had learned over these few months…different people have their own ways. ๐Ÿ’ก

Master atan’s method ๐Ÿ’ก

Put 3 leaves of Daun Pegaga into a cup and pour boiling water over. Steep for a few minutes and then drink. Take on a daily basis. Another way is to boil 20 leaves for a few minutes with 7 cups of water. Store in the fridge and drink one cup every day.

Added 20 Dec, 2010 – Master atan said we can eat the leaves raw, too, a few pieces daily for good health maintenance.

My lady healer friend’s method ๐Ÿ’ก

Boil 10 bunches (1 kilo) of cleaned Daun Pegaga (roots and all) with 15 honey dates with enough water just to cover the herb for 2 hours. Drink 1 cup per person per day. This is enough to last my family of 6 over 2 to 3 days. I usually make my youngest son drink more as he gets heaty so easily.

This is for once every 2 weeks, or twice a month.

A Malay lady boss from the vegetable stall ๐Ÿ’ก

Blend a few bunches of Daun Pegaga (cleaned roots and all) with some water, add some rock sugar syrup and keep in bottles in the fridge…drinkย  as a vegetable juice. No boiling is required. This is more potent and faster acting. Taste is not too bad if using the commercial Daun Pegaga…the wild variety will definitely be bitter.

Blended fresh Daun Pegaga with a little rock sugar syrup added. One bunch of leaves and about 400 ml syrup were used.


A bunch of Daun Pegaga, washed really clean with a little Homemade Pineapple Enzyme before blending


Another Malay stall lady boss’s method ๐Ÿ’ก

Remove the roots, just use the leafy part and eat fresg as a salad. Recipe ===> mix a bunch of Daun Pegaga (chopped or not), with 1 or 2 chopped tomato and 1 chopped onions. Add salt, sugar and pepper to taste and squeeze some lime juAnoice in. Stir and serve as a salsa. Delicious!

My large pot of Daun Pegaga and Honey Dates ready for boiling


As with all herbs and alternative medicines, be careful and exercise caution if you are :-

  • pregnant
  • breastfeeding
  • taking Western medication for chronic conditions like diabetes, hypertension, etc
  • some sites suggest stopping this herb for 2 weeks after taking it for 6 weeks

There you have it – a really miraculous herb. Hope you can try it out for yourself and your family. This herb has been around for many centuries but I only heard about it this year. It is good that we have such a beneficial herb around and for those of us in the tropic countries that can get this herbย  easily, you should test it out. Remember….”Health is Wealth”.

Good Night!

With best wishes,

choesf ๐Ÿ˜€

P.S. Disclaimer – Take this herb at your own risk. I will not be held responsible nor liable if you develop any adverse side effects from taking this herb. Thank you.


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Easy Yummy Braised Pork (or Chicken) With Soy Sauce & Garlic


Good evening, dear friends ๐Ÿ˜€

Much have been heard about the goodness of garlic. The therapeutic qualities of garlic are nothing new. Sanskrit records reveal that garlic remedies were pressed into service in India 5,000 years ago, while Chinese medicine has recognised garlic’s powers for over 3,000 years. Even Louis Pasteur, who discovered penicillin, recognised the anti-bacterial powers of garlic back in 1858. And during World War One surgeons regularly used garlic juice to stop wounds turning septic.

Most of the modern research on garlic has concentrated on its ability to lower cholesterol and blood pressure as well as offering protection against strokes and heart disease. For example, when the Journal of the Royal College of Physicians reviewed data on cholesterol in 1993, it found that after just four weeks there was a 12 per cent reduction in cholesterol levels in the research groups that had taken garlic.

In the Chinese and Malaysian cuisine, garlic plays a very important role in flavouring and enhancing the various dishes. One very traditional Chinese recipe that has been handed down from the generations that makes use of lots of garlic is the Braised Pork With Soy Sauce & Garlic , also known among the Hokkien as “Tau Yew Bak” – a superb and full aromatic dish that will make you eat more and more rice with it once your appetite is whetted. ๐Ÿ˜†

For those that don’t take pork, you can use chicken thighs and drumsticks as well in this dish and the tantalising aroma and taste of this country dish are just as great! Most importantly, there are lots of garlic in it. ๐Ÿ˜€

Usually, I will cook a large portion of this dish and keep half for the next day’s dinner, as the flavours would have come together and the dish will taste even more heavenly! ๐Ÿ˜€ Before I post the recipe below, I have excerpted some information on the goodness of garlic from an article in The Age, Australia dated 16 October, 2007.

Health Benefits of Garlic Unravelled

Alternative medicine has been touting the health benefits of garlic for centuries, from its anti-bacterial and antifungal properties, to its positive effects on the cardiovascular system. Now US researchers say they have figured out precisely why the pungent clove makes such a valuable health tonic: it boosts the body’s own production of a compound that relaxes blood vessels, increases blood flow, and prevents blood clots and oxidative damage.

Much of the research into the pharmacological benefits of garlic has focused on the organic polysulphides that the clove is rich in – the best known of which is Allicin. But the new research suggests that Allicin and similar biologically active compounds are only a piece of the puzzle, and that it’s the chemical messenger that is produced when these compounds are metabolized that is important.

In laboratory tests, the researchers at the University of Alabama found that it was this chemical messenger – hydrogen sulphide (H2S) – which is essential at low levels for cellular signaling, that appears to relax blood vessels, enhancing blood flow.

The team conducted a series of experiments, first extracting juice from supermarket garlic and adding minute amounts to red blood cells. The cells immediately began emitting hydrogen sulphide.


Easy Yummy Braised Pork or Chicken With Soy Sauce & Garlic (Serves 6)

Ingredients –

* 1 kg of pork, cut into 1-inch chunks (or chicken pieces, for a healthier version) (sometimes, I use pork spare ribs or pork belly)

* 3 whole bulbs of garlic, separated into pips (making about 50 pips)

* 1/2 cup soy sauce

* 1/4 cup thick black sauce

* 3 tbsps oyster sauce

* 1 or 2 tbsps of sugar

* 2 cups of water

* 6 hard-boiled eggs, shelled

* salt and pepper to taste

* cornstarch mixed with water to thicken sauce

Method –

1) Marinate pork or chicken with soy sauce, thick black sauce, oyster sauce and sugar. Set aside for at least 2 hours. Left in the fridge overnight is even better.

2) Heat up about 2 tbsps of oil in a pot or wok. Put the garlic pips in and stirfry for 2 minutes.

3) Pour the pork/chicken and marinade in, and keep stirring until the sauce comes to a boil. Lower heat to simmer for about 3 minutes or so, until the liquid is almost dried up and the meat is aromatic.

4) Add in 2 cups of water, bring to a boil and then lower heat to simmer for about 40 minutes (or until meat is tender) stirring occasionally to prevent burning. Put in the hard boiled eggs halfway through the simmering time.

5) You may or may not need further salt to season this dish as it depends on the saltiness of the soy sauce….but check the taste to see.

6) Thicken gravy with a bit of cornstarch-water and serve hot with white rice, a dish of vegetables, and a soup.

** Note – the garlic pips would be very soft and very delicious to eat, and the garlicky taste has been mellowed. For those of you that don’t like to eat garlic whole this way, then you use the same amount of garlic but you just remove the skin and chop them finely….this dish would taste just as superb! I like to have this a bit sweeter, and I would put in 2 tbsps of sugar. ๐Ÿ˜‰

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