We've been very busy over the past week so the Blog has had to take a back seat. Now we have a quiet couple of days before our next guests arrive over the weekend so we have time to catch up in the gardens. Lots of beautiful Torch Gingers (Etlingera elatior) are out now - this one, as big as your hand, is one of many near one of the guest bungalows.We are really hoping that the magnificent Buff-Breasted Paradise Kingfishers will return any day - they migrate to Asia over our winter and normally come back in October but with the strange weather patterns this year we have yet to see or hear any - and guests are coming next Sunday especially expecting to see them!
6 comments:
hi again
This torch ginger is known as bunga kantan in my place. Im from Malaysia, it is very tasty when you mix it with other veggies like the long beans..:) most of the time it is mix with soup, nice taste..
Thank you fjl, we have not eaten it before but now we will definitely try it!
Just cut a little portion of the flower to small pieces like you cutting basil leaves then mix it in your soup or veggies, make sure it is well cook not raw.You tell me after the try :)
oops not the petals, but the bud look alike flower okay..sorry..
Thank you very much for all your comments! I will try the ginger tonight in a stir-fry. Would it be better to use one of the buds instead of an open flower?
It was delicious! I finely sliced an unopened bud (probably used too much the first time as the flavour was a little too strong) and stir-fried it with onions, mixed veges, sliced chicken, garlic, chilli, lime juice, fish sauce and soya sauce. Peter loved it too!
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