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    

8 comments:

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

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

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  3. Thanks for sharing this, shall be making it soon!

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

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  5. 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.

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

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  7. 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!

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

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