I got this Torch Ginger flower from the school Herb Garden. In Malaysia, the Torch Ginger or Bunga Kantan is used to enhance the flavour of dishes like Laksa and Kerabu. There are also people who grow the Bunga Kantan for its medicinal value. It is believed that eating the buds of the Bunga Kantan will improve appetite. The buds are eaten raw. The stalks of the plant are boiled and used in herbal baths to reduce or eliminate body odour. Research has shown that the leaves have antioxidant and antibacterial properties. The Malays believe that eating the Bunga Kantan helps one to maintain youthfulness (awet muda).
Common Names: Torch Ginger, Bunga Kantan
Botanical Name: Pheaomeria imperialis
Other Name: Ginger flower
Family: Zingiberaceae
Hi Miss Cheah, small chopped up bits of this ginger when added to rojak enhances the flavour of the dish many folds. Have you tried it?
ReplyDeleteSo far not with rojak but in kerabu. Will give it a try one day. Thanks for sharing.
ReplyDeleteLi Na
Hi Li Na, the type of rojok i am referring to is the type with the penang prawn paste and tossed with turnip, cucumber, bean sprout, sometimes mango and apples and with yiu tiao and tao pok added.
ReplyDeleteProbably won't go well with other forms of rojak.
Oh okay! I will bear that in mind. From your description, I can imagine that it tastes great. Aiyoh! How to get rid of the extra flab around my waist if I keep thinking of food.
ReplyDelete