Sunday, 29 June 2014

Fevervine Sweet Porridge 鸡屎藤糊

鸡屎藤 or better known as Fevervine to botanist.  I had been in search for this herb for a long time.  As yucky as it sounds, this herb has a nice fragrance to it just like rosemary or basil to many.


I don't know how they derive such a unpleasant name for it.  Since it is a creeper, I think it was found near chicken farms back then.  Just my personal conclusion.

When I was young, I remembered my paternal granny used to make this porridge Fevervine Sweet Porridge 鸡屎藤糊 similar to sesame seed porridge 芝麻粥.  It was really fragrant and yummy despite its looks which has a greenish hue.

It was so good that after so many years, grandma long gone and I am still yearning for it. 

Some years back, I found a stall selling another form (like chendol with sweet soup) but its herb taste was not evident at all.  

I have been searching for this herb the longest despite calling all the nurseries in Singapore until I was desperate to post on my aunt's FB and my BIL told me that Chinatown does sell it. 

The other day, mommy went Chinatown and she got me a bunch but unfortunately it was way too little for any recipe.

This morning, she surprised me by making another trip down and bought me a big bag of it from another store.   I was happy as it was really fresh and immediately put my research into action.

 Verdict: To my memory, I think granny's version has a stronger herb taste than this.As for my family, I think they need to cultivate this taste.  Let’s see whether I have extra to make my dad a bowl for him to compare to his mom’s version.

For those interested who are interested in the benefit of this herb, this is some info I found over the net.  


Source: 好豆菜谱

What you need:

200g Fevervine (approx 3 bundles), leaves removed with net wt of 87g
100g Chinese Brown Sugar 片糖

1¾ cups water (1 cup + ¾cup)
50g rice flour
½ cup water (to mix rice flour) 


Remove leaves from fevervine stem.  Pluck as close to the leave as possible.  Wash and drain.

Put into blender with 1 cup of water and puree until fine.

Sieve and add in the remaining water in a pot.

Add in sugar and bring to a boil and let it simmer for 5 mins.

Mix rice flour with ½ cup water to form paste.

Once fevervine juice boils, add in the rice paste, stirring continuously until bubbles appears.  Mixture should thickens.  Turn off heat.

Serve hot or warm.

Stay tuned for another recipe with this herb as it was very popular in 大屿山.


  1. Edith - I have not heard of this herbs before. Now u have enlighten me the benefits of this.

    1. The herb is only known to those that came from China. My grandma was from china and I have seen this avail in part of china. Am going to make kueh kueh with this too.

  2. i remember my mum use this leaves to boil water for bathing....hahaha...

    1. Jozelyn, I wonder what is the health benefit for bath. My mom just gotten a list from this herb stall and I will have a look at it once I get a copy.

  3. no, i do not know and am not aware of this. Good learning here , thanks!

    1. Lena, Cantonese origin or Hakka, then perhaps they will know it.

  4. something new to me, looks healthy!

    1. It has many healing properties, once i get the copy of the note given by the vendor, I will post it in here.


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