Skunkvine
鸡屎藤Malay: Akar Sekentut
Paederia scandens (Lour.) Merr.
Also known as: Chicken Dung Vine, Universal Cure Vine, Cow Hide Jelly, Clear Wind Vine
Properties & Functions
Functions: Dispels wind and dampness, aids digestion, reduces swelling and detoxifies, relieves pain and cough
Indications:
- Rheumatic bone pain
- Bruises and injuries
- Stomach pain
- Biliary colic
- Renal colic
- Neuralgia
- Food stagnation diarrhea
- Indigestion
- Eczema
- Dermatitis
- Carbuncles
- Bronchitis
Usage & Prescriptions
Dosage: Whole plant 15-30g, decoct. External: wash with decoction or crush and apply.
Childhood malnutrition
Skunkvine & gourd tea 15g each, thunbergia 6g, decoct
Chronic bronchitis
Skunkvine 30g, stemona 15g, loquat leaf 10g, decoct
Bronchitis, whooping cough
Skunkvine 30-60g, decoct
Recipes & Preparations
Skunkvine Kuih (Rice Cake)
Traditional Hainanese/Malaysian dessert with unique herbal fragrance
Servings: Serves 4
Ingredients:
- •Fresh skunkvine leaves 100g
- •Glutinous rice flour 200g
- •Palm sugar (Gula Melaka) 100g
- •Coconut milk 100ml
- •Pandan leaves, 2 pieces
Instructions:
- 1.Wash leaves, blend with water, strain the juice
- 2.Mix skunkvine juice with glutinous rice flour to form dough
- 3.Roll into small balls
- 4.Cook palm sugar with water and pandan leaves into syrup
- 5.Boil water, add rice balls, cook until they float
- 6.Remove and drizzle with palm sugar syrup and coconut milk
Skunkvine Pork Rib Soup
Wind-dispelling soup for rheumatic bone pain
Servings: Serves 3-4
Ingredients:
- •Skunkvine 30g
- •Pork ribs 300g
- •Ginger, 5 slices
- •Red dates, 5 pieces
- •Salt to taste
Instructions:
- 1.Blanch pork ribs and rinse
- 2.Wash skunkvine
- 3.Place all ingredients in pot with water
- 4.Bring to boil, then simmer for 1.5 hours
- 5.Season with salt
Quick Reference
- Nature & Flavor
- Sweet, slightly pungent, neutral
- Parts Used
- Whole plant or root
- Family
- Rubiaceae
- Standard Dosage
- Whole plant 15-30g, decoct. External: wash with decoction or crush and apply.
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