Torch Ginger, Kecombrang, Honje, Wild Ginger, Bunga Kantan, Wild Ginger…whatever the name, this exotic flower is another valuable ingredient in Indonesian kitchen. The long stemmed bud of torch ginger flower looks like a spear with sweet floral fragrance & a hint of ginger aroma.
You can use the buds for zest up curries (Gule Kuta-Kuta or Karonese Chicken Curry) or stews ( Arsik Ikan or Stewed Spiced Fish from North Sumatra). Sliced or shredded the buds and add it to salad ( Seasonal Market Vegetables with Peanut Sauce), or make Balinese Sambal Matah.
Torch Ginger Fried Rice
- 400 gr leftover rice
- 2 medium shallots, thinly sliced
- 1/2 Tsp shrimp paste, lightly crushed
- 1 green onion, thinly sliced
- 2 torch ginger, finely sliced
- 2 kaffir lime leaves, centre spine removed, finely sliced
- 1 tbsp vegetable oil
- 2 eggs
- Heat a wok over medium-high heat, swirling about 2 tablespoons oil to a pan. Sauteed shallots and shrimp paste for about 2 minutes, until fragrant.
- Turn heat to medium-low, add chopped chillies, kaffir lime leaves and torch ginger. Add rice, salt and pepper, stir until combined. Add chopped scallion, give it a quick mix and remove from heat.
- Serve fried rice on with fried egg and extra scallion. Serve immediately.