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]

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