Description: Torch Ginger Flower Cooking Spice Sour Dish - Bunga Kantan Malaysia 3 pcs-Fast shipping *Torch ginger is a species of herbaceous perennial plant. The ginger flower’s botanical name is Etlingera elatior. It is also known as torch ginger, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower. *It is one of the toughest ingredients to get overseas. In south east Asia, this torch ginger flower is one of the many important ingredients used for Assam Laksa and kerabu (salad), and I would say the “soul” of many Assam dishes(one of the best dishes in world) *The aroma and flavour of the ginger flower are like a cross between a Vietnamese mint and lemongrass. The flower is quite waxy from the outside; however, when you cut the flower in half, that’s where the aroma and fragrance of the torch ginger filters through. Malaysia Popular dishes -Asam Laksa Serve 7- 8 For the soup: 1kg fresh sardine/mackerel/kambong fish*, cleaned and blanched3 stalks lemongrass, thinly slicedBulb of 1 ginger flower, thinly sliced8 shallots250g belacan^2L water2 tbsp chilli paste10g tamarind skin10g tamarind paste150g laksa leaves1 tbsp salt, to taste1 tbsp sugar, to taste 1 kg fresh rice noodles, soaked in cold water for 15min and strained For garnish: 100g prawn paste, mixed well with 50ml hot water300g Chinese lettuce, cut into thin strips about 2cm long100g mint leaves1 red onion, cut into thin strips about 2cm long1 cucumber, cut into thin strips about 2cm long4 chilli padi, sliced diagonally1 pineapple, cut into thin strips about 2cm long *boiled egg DIRECTIONS For the soup: Place a large pot of water to the boil. Add the blanched fish and simmer for another 15min, then remove the fish and let it cool on a plate. Debone the fish and roughly break it into small chunks.Blend the lemongrass, ginger flower, shallots and belacan till smooth. Set another pot with 2L water to the boil. Add the blended paste and the rest of the soup ingredients, except the salt and sugar. Simmer for 30min until fragrant, then take out the laksa leaves.Add the fish into the pot, bring to the boil, then simmer for 1h. Stir in the salt and sugar, taste, and slowly adjust by half teaspoons if necessary. To serve: Blanch the noodles in the hot soup for 15 second. To serve, pour soup over the noodles, a tsp of the prawn paste mixture, and a handful of the remaining garnishes. *Please contact seller for the Middle East customer, because the shipping cost is higher than others. PLEASE EMAIL US FOR DISCOUNTS ON LARGE ORDERS._________________________________________________________________________________Contact UsWe can be contacted at any time through eBay messages if you have any questions, comments or product requests. We will respond to you within 24 hours and do our best to help you out! We encourage our customers to contact us with any questions or concerns! We'd like to be sure you are completely satisfied with your purchase. Each order is processed AND shipped ASAP by using DHL Express / Fedex Express If you're happy with the purchase, please leave us a positive feedback. Thank you ! (",)
Price: 27 USD
Location: Bachok, Kelantan
End Time: 2024-01-12T04:27:21.000Z
Shipping Cost: 25 USD
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money back or replacement (buyer's choice)
Country/Region of Manufacture: Malaysia
Product: Single Spice
Food Specifications: Caffeine Free, Dairy Free, Fat Free, Gluten Free, GMO Free, Halal, Organic
Regional Cuisine/Region: Asian
Serving Size: up to you
Type: Ginger
Form: Leaf, Fresh
Food Aisle: Pantry
Brand: Unbranded