Torch ginger is a pink flower bud known to Malaysians as 'Bunga Kantan' and is a common herb in most Asian kitchens. It is a member of the ginger family. The bud when cut gives an invigorating aroma and is used to flavour tangy curries/soups [Gulai Tumis, Assam Laksa etc.] and rice [Nasi Ulam and Nasi Kerabu]. Here, it is use as an aromatic ingredient for a nice dipping sauce.
A very easy, simple yet good dipping sauce for blanched meat fillet or steamed/boiled chicken meat. Savoury, sourish and sweet taste with fragrant aroma of chopped coriander leaves and the wild ginger flower [bunga kantan] is really appetising.
Ingredients
[recipe adapted from Yum Yum magazine]
[recipe adapted from Yum Yum magazine]
1 stalk wild ginger flower [bunga kantan] - finely chopped
1-2 stalks of coriander leaves - finely chopped
3 red chilli padi - chopped
50 ml light soy sauce
Juice of 3 limes
1-2 tbsp sugar
1 tbsp fine preserved soya bean paste [taucheong]
- Prepare and mix all ingredients together.
- Serve with blanched thinly sliced meat fillets or steamed chicken - chopped.
Steamed Chicken Whole Legs With Ginger Bud Dipping Sauce
2 chicken whole legs [with skin] - neatly trim off sides and excess fats
-marinate for 30 minutes with
1/2 tsp each of salt and pepper
2 tsp sesame oil - to brush on chicken skin after steaming
- steamed chicken over high heat for 20-30 minutes or until cooked and brush sesame oil over chicken skin OR
- boil in boiling water for 5 minutes, off heat, cover and soak chicken for 15 minutes. Drain and brush with sesame oil.
- chopped into bite size pieces and serve with dipping sauce.
Notes: Visit this site for it's Nutritional Facts [here]
I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage
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