Above: Bunga kantan or torch ginger flower. A fragrant addition to some Malaysian dishes.
Today we celebrated Mum’s birthday again. It felt like only weeks ago that we did this on a bigger scale but that was 9 months ago … when we celebrated it on her passport date-of-birth … but now we’re doing it on the real date.
We had dinner at my bro’s. I contributed a dish … thought I’d make a Thai Beef Salad (below) but I couldn’t find all the herbs so I improvised. I added bunga kantan (flower of the torch ginger, pictured above), which has a very nice fragrance … normally used as a topping for the very spicy and fishy Penang Laksa.
Improvised Thai Beef Salad.