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Thursday, September 26, 2013

Ginger Bud Dipping Sauce For Blanched Meat

Torch ginger is a pink flower bud known to Malaysians as 'Bunga Kantan' and is a common herb in most Asian kitchens.  It is a member of the ginger family. The bud when cut gives an invigorating aroma and is used to flavour tangy curries/soups [Gulai Tumis, Assam Laksa etc.] and rice [Nasi Ulam and Nasi Kerabu].  Here, it is use as an aromatic ingredient for a nice dipping sauce.

A very easy, simple yet good dipping sauce for blanched meat fillet or steamed/boiled chicken meat.  Savoury, sourish and sweet taste with fragrant aroma of chopped coriander leaves and the wild ginger flower [bunga kantan] is really appetising.

 
Ingredients
[recipe adapted from Yum Yum magazine]
1 stalk wild ginger flower [bunga kantan] - finely chopped
1-2 stalks of coriander leaves - finely chopped
3 red chilli padi - chopped
50 ml light soy sauce
Juice of 3 limes
1-2 tbsp sugar
1 tbsp fine preserved soya bean paste [taucheong]
  •  Prepare and mix all ingredients together.
  • Serve with blanched thinly sliced meat fillets or steamed chicken - chopped.

Steamed Chicken Whole Legs With Ginger Bud Dipping Sauce
2 chicken whole legs [with skin] - neatly trim off  sides and excess fats
-marinate for 30 minutes with 
1/2 tsp each of salt and pepper
2 tsp sesame oil - to brush on chicken skin after steaming
  • steamed chicken over high heat for 20-30 minutes or until cooked and brush sesame oil over chicken skin OR
  • boil in boiling water for 5 minutes, off heat, cover and soak chicken for 15 minutes.  Drain and brush with sesame oil.
  • chopped into bite size pieces and serve with dipping sauce.
Notes: Visit this site for it's Nutritional Facts [here]

I'm linking this post to Cook Your Books #4 
 hosted by Kitchen Flavours
  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage
Cooking with Herbs    

9 comments:

kitchen flavours said...

Hi Kimmy,
This dish looks really delicious and must be very fragrant! I love bunga kantan!
Thanks for linking with CYB!

Sokehah Cheah said...

I'm going to love this sauce as I like the aromatic ginger bud. Great dish.

HK Choo said...

Thanks for sharing this, shall be making it soon!

Kimmy said...

Hi Joyce, it is fragrant and was good with blanched meat.

Kimmy said...

Hi Cheah, I was so excited to eat it and I totally forgotten to take pictures of the blanched pork fillet and steamed chicken. Next time will update it.

Kimmy said...

Hi Choo, for a change it's good. Enjoy!

Phong Hong said...

Wah...so fragrant! Kimmy, I love bunga kantan. I must have it in my kerabu, asam fish, asam laksa and I even put it in coleslaw!

Kimmy said...

Hi Phong Hong, the bunga kantan does work wonders to this sauce.

joy said...

Eating is really one of my hobby i mean part of my life. I love going to a place and at the same time taste their delicious and most wanted food.I want to taste something that is new to my palate.

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