Bongkot is Balinese for torch ginger or what we know as bunga kantan locally.
Sambal Bongkot is a special sambal from Bali that uses the shoot of the torch ginger, yes the shoot. Now, that is something that isn 't easily available in Malaysia, not in the market, any market for sure. The buds are easy, but not the shoots. Unless you have access to the plants
In Malaysia we use torch ginger bud to cook assam laksa and asam pedas fish. I used to think that the flower is not 'edible', as in 'swallow-able', but when I saw my ex colleague eating 2 buds in a row in her assam laksa, I knew it can be swallowed. Some things are meant to flavour and season and not everything is edible.
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