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.
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).
On a side note, apparently there’s an Encyclopaedia on Asian Food.