Centella Asiatica: Nature’s ‘Brain Tonic’
Centella Asiatica, or Gotu Kola, is a potent herb that thrives in the summer heat and abundant rainfall, ensuring its freshness and potency. With its distinct aroma and nutty flavor, Centella Asiatica is not only consumed directly but also used as an ingredient in various cooling dishes during the hot summer months.
According to herbalist Bui Dac Sang from the Hanoi Oriental Medicine Association, Centella Asiatica is considered a precious herb in traditional Oriental medicine. It has a bitter yet slightly sweet taste with cooling properties. It is known for its effectiveness in heat-clearing and detoxification, as well as reducing phlegm and promoting diuresis. The decoction made from its leaves can lower blood pressure, improve memory, and enhance vision, earning it the nickname ‘brain tonic.’
During summer, apart from consuming it directly, you can turn Centella Asiatica into refreshing juice or boiled drinks to clear heat and detoxify, providing relief from the oppressive heat.
While Centella Asiatica offers numerous health benefits, experts advise against excessive consumption. It is recommended that a healthy individual consume no more than 40 grams of Centella Asiatica per day (equivalent to a cup of juice) and not continuously for more than a month. If you wish to continue taking it, take a one-month break before resuming.
Despite its health benefits, experts advise against overconsumption of Centella Asiatica.
Delicious Centella Asiatica Dishes for Summer Heat Relief
Centella Asiatica Jelly
Ingredients:
– Centella Asiatica
– Jelly powder
Instructions:
– Prepare the Centella Asiatica: Clean and soak the herb in water for about 10 minutes, then rinse thoroughly. Soak it in a dilute salt solution, then drain and set aside. Use a blender to puree the herb with a moderate amount of water, then strain the mixture to obtain the juice.
– Prepare the jelly powder: Mix a sufficient amount of jelly powder with a small amount of water and stir until dissolved. Bring this mixture to a boil, then add the Centella Asiatica juice. Once the mixture boils, let it cool down and refrigerate until the jelly sets.
– Finalize: Cut the jelly into small pieces with a knife. You can add a touch of honey or sugar syrup to enhance the flavor and make the jelly even more refreshing and delicious.
Note: Centella Asiatica has a high fiber content and low water content, so cut it into small pieces before juicing. To make it more palatable, you can add water during or after juicing.
Cut the jelly into small pieces with a knife before serving.
Centella Asiatica and Chicken Salad
Ingredients:
– 1/2 boiled chicken
– 200 grams of Centella Asiatica
– 1 onion
– 1 carrot
– A bunch of coriander (about 100 grams)
– Dried shallots
– Lemon, garlic, chili
– Seasonings: sugar, fish sauce, chili paste
Instructions:
Prepare the ingredients:
– Shred the boiled chicken into small pieces.
– Grate the carrot, finely chop the onion, and soak them in ice-cold water to maintain their crispness.
– Clean and chop Centella Asiatica and coriander into bite-sized pieces.
– Peel and fry the shallots until golden and crispy, and fry the shrimp until cooked.
Make the dressing:
– Mix 3 tablespoons of sugar, lemon juice, 1/2 tablespoon of chili paste, 2 tablespoons of fish sauce, and 2 tablespoons of water. Add the garlic and chili to the mixture and stir well.
Toss the salad:
– Drain the carrot, onion, and Centella Asiatica, and pat them dry. In a large bowl, combine these vegetables with 2 tablespoons of vinegar, 1 tablespoon of sugar, and 1/2 tablespoon of soup seasoning. Let them marinate for about 15 minutes, then discard the marinade.
– Add the shredded chicken and coriander to the bowl, drizzle the dressing over, and toss well. Let the flavors meld for about 10 minutes.
Finalize:
– Arrange the salad on a plate, sprinkle the fried shallots on top, and serve.
Arrange the salad on a plate and sprinkle with fried shallots before serving.
Centella Asiatica and Chicken Soup
Ingredients:
– Centella Asiatica
– Chicken
– Ginger
– Seasonings: cooking oil, fish sauce, salt, MSG
Instructions:
Prepare the Centella Asiatica:
– Clean and remove any wilted leaves and dirty roots from the herb. Rinse it thoroughly under running water.
– Soak the herb in a dilute salt solution for about 10 minutes for disinfection, then rinse again with clean water and drain.
Prepare the chicken:
– Clean the chicken and cut it into bite-sized pieces.
– Rinse the chicken pieces again and set them aside to drain.
Cook the soup:
– In a pot, sauté the chicken until it changes color. Add just enough water and a few slices of ginger.
– Simmer the chicken for about 10 minutes until tender.
– Add the Centella Asiatica to the pot and continue cooking for about 20 minutes until the herb is cooked.
– Season the soup with fish sauce, salt, and MSG to taste.
Finalize:
– Once the chicken is tender and the herb is cooked, turn off the heat.
– Ladle the soup into a bowl and serve hot to enjoy its delicious and nourishing flavors. This soup is especially suitable for hot summer days.
This Centella Asiatica and chicken soup is not only tasty but also highly nutritious, making it a perfect choice for a refreshing summer meal.
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