How to Prepare Bunga Kantan for Salads
Learn how to clean, trim and finely slice fresh bunga kantan (torch ginger flower) for kerabu, salads and other raw preparations.
Ingredients
- 1 bunga kantan (torch ginger flower)
Instructions
- Rinse the flower under cold running water and pat it dry.
- Trim the base. Cut off the dry end of the stalk and remove any bruised, browned or tough outer bracts.
- Cut it in half. Slice the flower lengthways. This makes it easier to check the inside and remove any damaged sections.
- Place the halves cut-side down and slice them as thinly as you can across the flower. Fine slicing is important, as thicker pieces can be fibrous and the flavour can be quite strong.
- Scatter the sliced bunga kantan through your salad. Start with a small amount, toss, taste and add more if needed.
Video
Notes
- Use bunga kantan raw while it's fresh and fragrant.
- Both the pink upper part and the paler lower part can be used if they're tender.
- For the best texture, slice it just before serving.
- Fresh bunga kantan has a strong floral, tangy and lightly peppery flavour, so a little can go a long way.
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