Comments on: Bunga Kantan (Ginger Flower/Torch Ginger Bud)

By: Jerry

Jerry — Sat, 02 Jan 2010 09:29:52 +0000

K Wong – You mentioned that you managed to buy the bunga kantan in Melbourne. Mind sharing with us where this particular shop is?

I live close to the Melbourne city but have not had luck finding it

By: carr

carr — Thu, 31 Dec 2009 16:10:21 +0000

My grandma made kerabu bunga kantan with this.
You thinly slice across the unopen bud at an angle. Stop when you can not cut or when they feels too tough to eat. Use the rest to flavour other dishes in cooking. Kerabu is eaten raw.
Mix this into fresh sambal chili (not cook), kerisik (white shredded coconut – dry fry them till brown then loosely grid them in a mortat and pastal), dried shrimp (wash then pound lightly in the martar and pastal), juice of limau kasturi. You can add an hard boiled egg (coarsely chopped up).

You can make kerabu of ladies finger (boiled whole then cut off the top), kerabu green mango (shredded/julienne), kerabu buah nenas (ripen pineapple), kerabu belimbing (star fruit), …oh, yum.

I haven’t made any Nyonya dish since I leave Malaysia. Reading your blog makes me want to cook these dishes. My kid are begining to explore cooking I think it is good for them to learn. One thing they can’t eat hot food.

By: Nyonya Food

Nyonya Food — Wed, 30 Dec 2009 05:47:50 +0000

Vivienne – thanks for the info about the bunga kantan, never know it. Well, too bad the Thais are missing out on this wonderful ingredients. Laksa is not laksa without it.

By: vivienne

vivienne — Mon, 28 Dec 2009 14:32:42 +0000

This Bunga Kantan loves to grow in places with lots of water , hence it grows well in places near water flowing, drains etc. The best thing when it starts sprouting buds, its best to harvest and freeze them if you don’t use them fresh. At my family home, we have to keep an eagle eye on them flowers as my neighbours and passerbys eye for them too! In Thailand, these flowers are used more for flower arrangements than eaten. They don’t know what they are missing

By: Nyonya Food

Nyonya Food — Mon, 30 Nov 2009 16:21:30 +0000

Thanks for your information. :)

By: Angie

Angie — Fri, 27 Nov 2009 04:06:20 +0000

The Torch Ginger is known by the botanical name “Etlingera elatior”. Only thin slivers of the unopened bud is used for flavouring. The opened flower is big and beautiful. If you happen to visit Singapore, come to our Botanic Gardens – Ginger Garden and view the different varieties of gingers grown there. Or you may google to find out more about this ginger. Cheers. Angie

By: K Wong

K Wong — Sat, 07 Nov 2009 13:25:49 +0000

In Melbourne we can get it in Chinese grocery shops (especially those run by Malaysians) in the freezer. I’m surprised it cannot be found in Sydney.

By: Mike

Mike — Tue, 03 Nov 2009 19:44:16 +0000

Hey I saw some of these last week at one of the Asian markets I shop at. I didn’t know what they were. I live in Texas, Dallas. I’ll go back and look around tomorrow if I can or the next. I’ll let you know.

By: Otak-otak | Otak-otak Recipe | Nyonya Food & Recipes

Otak-otak | Otak-otak Recipe | Nyonya Food & Recipes — Tue, 03 Nov 2009 16:31:44 +0000

[...] version of otak-otak? Wild betel leaves or known locally as “daun kadok.” Much like bunga kantan to Assam Laksa, without daun kadok, you simply can’t—and won’t—have authentic [...]

By: Ann

Ann — Tue, 03 Nov 2009 02:45:00 +0000

to umyousef
I think I saw those in the Auckland Avondale markets, sold by Cambodian or Thai. Not sure how to use them but I know they are wonderful and so unique and fragrant. My mum used to use it back home in Msia. My mouth waters!