Torch Ginger Flower

Bunga Kantan / Torch Ginger Flower

Torch ginger is a species of herbaceous perennial plant. The ginger flower’s botanical name is Etlingera elatior. It is also known as torch ginger, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, 火炬姜 (pinyin: Huǒjù jiāng). Refer https://en.wikipedia.org/wiki/Etlingera_elatior.

The aroma and flavour of the ginger flower are like a cross between a Vietnamese mint and lemongrass. The flower is quite waxy from the outside; however, when you cut the flower in half, that’s where the aroma and fragrance of the torch ginger filters through.

How to use Bunga Kantan/Ginger Flower?

Bunga Kantan/ginger flower is an everyday ingredient that you will find in any Nyonya kitchen. We use it in Assam curries like Assam Laksa, Nyonya Assam, or it can be eaten raw in kerabu (salad). It is also an important ingredient in nasi ulam – a special and distinct Nyonya rice salad made up with herbs. All you have to do is slice it finely and add to the salad; it really bring the salad up a “punch” – seriously! I would say Bunga Kantan is the “soul” of many Nyonya Assam Dish.

The Kantan plants thrive in the South East Asian climate, therfore it is quite hard to find them overseas. Therefore we have this kantan specially made to cater for the overseas markets.

Currently we have both types of Kantan – the mildly cooked version as well as the dehydrated version.

For the Little Nyonya range Kantan, we MILDLY cooked the kantan in oil to preserve the texture as well as the aroma of the flower!

Check out the video below:

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DEHYDRATED SLICED TORCH GINGER FLOWER

The other version is the dehydrated torch ginger flower

The Biotechnology processing approach from making the Dry Sliced Bunga Kantan:

The dehydrated kantan flower is made from PURE flower – The outer layer of petals and stems are removed, just the pure sweet flower is used.
Using low heat dehydration process for drying in order to retain the texture & aroma.

How to use the dehydrated kantan flowers:

You can add the flowers straight to your assam laksa, nyonya assam or any dishes that will benefit from the bunga kantan aroma and simmer.
To rehydrate – soak the dehydrated flower in warm for at least 10-15 minutes.

** To maximise the hydration process, please allow at least 10-15 minutes for the flowers to soak in the gravy / stock / water.

Using the hydrated kantan to make Kerabu Bee Hoon – Penang Style

Perfect combination!