: : Bunga Kantan @ Ginger Flower : :
During my recent trip back to Miri, I caught up with cousins and aunties and uncles. And, of course, meals. Here's one that's very interesting.
This is an interesting flower to eat. Known as Bunga Kantan in Malay, it's also known as the Ginger Flower or the bud of a Torch Ginger.
Auntie C cooked the flower with some green chillies and onions. And, surprisingly, the chillis were not spicy at all because they apparently were young chillis. Hence, no kick / spicyness. But definitely a great favourite.
This flower is also used in Tom Yam soup as well. Seriously, it's very delicious.
Here are other links on Bunga Kantan @ Ginger Flower. (And I forgot to take pictures of them growing in my parents' garden).
Bin Gregory's Yard
Human Flower Project : Carrying a Torch for Malaysian Cooking
Ecology Photographic (2 left pictures)
Ali Baba : Anyone up to buying Bunga Kantan online?
On a side note, apparently there's an Encyclopaedia on Asian Food.
This is an interesting flower to eat. Known as Bunga Kantan in Malay, it's also known as the Ginger Flower or the bud of a Torch Ginger.
Auntie C cooked the flower with some green chillies and onions. And, surprisingly, the chillis were not spicy at all because they apparently were young chillis. Hence, no kick / spicyness. But definitely a great favourite.
This flower is also used in Tom Yam soup as well. Seriously, it's very delicious.
Here are other links on Bunga Kantan @ Ginger Flower. (And I forgot to take pictures of them growing in my parents' garden).
Bin Gregory's Yard
Human Flower Project : Carrying a Torch for Malaysian Cooking
Ecology Photographic (2 left pictures)
Ali Baba : Anyone up to buying Bunga Kantan online?
On a side note, apparently there's an Encyclopaedia on Asian Food.
posted by Unknown at
5/23/2006 11:20:00 PM
2 Comments:
hi Wena,
lovely food blog you have here. I'm curious to know the dish you cooked in this entry which I think you used torch ginger buds? May I know what's the name of the dish and how you cook it in your country? It reminds me of myoga - a ginger plant use by japanese as condiment. Can I use this type of ginger to replace myoga?
thank you and keep up the great blog!
SF
Hiyas,
It definitely looks similar but not sure on the taste.
The outer layers of the bud is removed since they are pretty hard and dirty.
The inner layers are cleaned and then cut into strips. The purple flesh in the picture is the ginger strips. The white strips are brown onions.
The green strips in the picture are actually green chillies. Somehow, the chillies neutralizes the taste of the torch ginger buds that it no longer becomes spicy at all.
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