Yesterday, my friend gave me a bunch of flowers.
Yes, she gave me three 'Kecombrang'.
Kecombrang (Etlingera eliator) or it's well known as 'torch ginger'.
Here, we usually call it as 'combrang' or 'honje'.
They look like tulips.
This is an edible flower.
We use to cook it for traditional salad 'Pecel' or 'Urap',
Sometime we make 'Spicy kecombrang stir fried with anchovies'.
I have a clump of this pant on my back yard, but the flowers haven't bear yet.
I just use the leaves and stem on cooking fish or chicken to give more aromatic taste to the dishes and reduce the bad smell of the fish.
Actually these flowers are to pretty to be cooked soon.
Then I put it on a vase for several days.
I will cook it when the flower get a bit withered, so the very strong essential oil on it will reduced.
It will be tastier than the fresh one.
Sorry poor pictures...
Thank you friend for these gift.