- Etlingera elatior (also known as torch ginger, among other names) is a species of herbaceous perennial plant in the family Zingiberaceae; it is native to Indonesia, Thailand, Malaysia and New Guinea.en.wikipedia.org/wiki/Etlingera_elatior
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Persicaria odorata - Wikipedia
Laksa - Wikipedia
Ipoh Laksa (Laksa Ipoh), a specialty of the Malaysian city of Ipoh, is similar to Penang Laksa but has a sourer rather than sweet taste, and contains prawn paste. The garnishes used in Ipoh Laksa can differ slightly from those used in …
Yin's homemade 盈盈巧手: Bunga Kantan (Torch …
2012年4月29日 · Its pink flower bud is particularly important to be used as a spice ingredient in Malay and Nyonya cuisine, with its distinctive, aromatic fragrance to zest up curry and seafood stews i.e. Tomyam and Laksa.
Bunga Kantan, the edible wild flower - Malaysia …
2020年8月21日 · Bunga Kantan aka torch ginger flower or torch lily is the most beautiful, wild and edible flower in the rainforest of Malaysia. The scientific name is Etlingera Elatior.
NParks | Persicaria odorata - National Parks Board
This herb is especially popular in Vietnamese cuisine where it is added to salads, seafood, duck eggs, and turtle/ frog dishes.
Etlingera elatior - NParks
Some common dishes that use the flower bud are rojak and laksa. It can also be used as a garnish for sour-savoury soups. In Singapore and Malaysia, the bud is sometimes added to Peranakan fish curry.
Laksa Leaf (Persicaria odorata) - Kada's Gardens
Laksa Leaf Planting Information. Growth Habit: Low growing, sprawling. Plant Size: Up to 50cm tall. Temperature Preferences: Tropical, frost sensitive. Light Preferences: Full sun, accepts partial shade. Water Requirements: Medium …
Authentic Penang Asam Laksa - New Malaysian Kitchen
2017年9月27日 · If there’s one dish that I am crazy about, it must be asam laksa. This noodle has all combination of flavours: sour, spicy, sweet, salty, and umami. The thick broth made from local spices, tamarind, and fish flakes is divine.
Laksa Leaf Potted Plant - The Garden Store
Laksa leaf, also known as Daun Kesum or Vietnamese coriander (Persicaria odorata), is a highly prized herb in Singaporean cuisine, particularly for its essential role in the famous laksa dish.
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