Ginger or Ginger Flower
- Bunga Kantan
Chinese - Laksa Bua
Thai - Dok King, Kaalaa
my travels, I have only found this "gift of the gods"
in Malaysia and Singapore. The fragrant petals of this edible
"flower" are not only amazing but enhances food and
flavors to the max.
to originate in Indonesia and Malaysia, both countries use it
in various ways. In Thailand I have never seen it but heard that
they serve the young shoots with chili paste dip. Any cooks that
I have worked with from Vietnam, Laos, Cambodia and Myanmar have
also said that they don't use it in their cuisine but are blown
away when exposed to it's aroma.
potent ginger and strong aroma pairs well with most asian foods
including sauces, dips and salads. Like fresh coriander (cilantro),
I prefer not to cook it but to add to mixtures last minute for
fragrance or to blend it into dressings for flavor. It must be
sliced thinly, shredded or even minced or pureed or ground in
order for it to be consumed. Using it in marinades also improves
ginger flower has impressed my friends from all over Asia and
the world and I always bring a kilo or two with when I come from
Malaysia or Singapore. Next time in the market, don't pass it
up. Buy a bulb or two and try it out!!!
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