#bunga kantan

Vegan Asam Laksa made using a seaweed soup-base and using bunga kantan extract (helps reduce diabetes) and free of MSG from Pin Xin Vegan Delight in Penang

Penang: New Vegan Finds on the blog

last year..(on Christmas) at kampong again XD me & Velvet going visit the "kebun bunga kantan" again.  this time all the flower is bloom~ so pretty~<3

Have difficult to walk… with branch.. long grass..

Me : want some help?

velvet : No~! I can do it… me : ok… (leave velvet behind ;) Velvet : wait…for me~…..huhu 。ﾟ(ﾟﾉД｀ﾟ)ﾟ｡ Me : don’t cry..lets me help u…(＾▽＾)

after a few minutes…

FINALLY~….we arrived at my grandmother farm..^^ this is "kebun bunga kantan" (I don’t how to say this in English)…but google “bunga kantan” & u can know it.. Scientific name for bunga kantan is "Etlingera elatior"..

  **helping me pick up the kantan flower**

This is a flower that was blooming..

Velvet : can I pick this too? (・_・ヾ me : cannot…ヽ(￣д￣;)ノ Velvet : ok ^^

**Picture time**

In Thai it’s Daalaa, the Malays address it as Bunga Kantan, Balinese called it Kecicang, Indonesian understands Kecombrang or Honje..

Ginger Flower (Etlingera elatior) is widely used in Southeast Asian cuisine as an aromatic ingredients to elevate freshness of a dish.. In North Sumatra it is used in Arsik Ikan together with Andaliman Pepper (that are quite similar to that of Szechuan pepper), the Singaporean add slices of it into their Rojak and not forgetting the Balinese in their Sambal Matah.

It has a slight acidic note together with its fragrant aroma when added to a dish. inspired by Chris Salan’s sorbet, i did a version of Kecombrang and Rosewater Granita..