This morning I cooked these flower buds. The botanical name is Etlingera elatior. I call it honje or kecombrang flower; you probably know the flower as Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger or other names.
I only use the soft petals of flowers to make the dish. Have you ever tried this flower or another kind of flower as one ingredient of your dish?
I share its pretty bud and petals for Today's Flowers