Flower Buds to Cook
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| Honje buds |
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?
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| The petals |
I
share its pretty bud and petals for Today's
Flowers
5 komentar:
i love flowers on my plate, but I have never tried these. They look delicious!
I have not seen this before, it is so pretty and would be a lovely edition to any dish.
This is completely new to me. It kind of reminds me of how an onion looks when you slice it in half, but prettier. What does it taste like? Mild or spicy?
I haven't seen this type of ginger (petal) somewhere in German kitchens, but of course we use flowers as daisies, Indian cress, borage / starflower and many others to flavour our meals or as ingredience in salads.
Regards from Germany,
Uwe.
Salam sukses selalu
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