the wild torch ginger of Sarawak is one of the most beautiful flowers in the world. It is an edible flower.
It is used in the preparation of the Penang Assam Laksa, Thai style midin salad and many other Malaysian salads.
Added to soups, the torch ginger creates special flavours uniquely Sarawak.
The Ibans love to eat the ripe seed pods as they are very sour and go well with rice. Added to a chilli sauce with lime juice, the seed pods create a great dip especially for pork satay.
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