Tropical Bloom

Bunga kantan (or torch ginger bud- named so because it looks like a flaming torch)  is a vital ingredient in Malaysian cooking. A tropical flower that grows wild in South East Asia, this pretty bud packs a punch in flavour and scent! In full bloom, it makes an excellent flower. The petals from the flower can also be added to a Thai condiment, nam prik and eaten raw.

Bunga kantan adds floral notes to some of my favourite dishes. I have yet to find this ingredient in the Asian grocery shops in Chinatown and as such have never tried making Asam Fish or Asam Laksa. These dishes somehow seem incomplete without the scent and fragrance imparted by this beautiful bud. Look at just how beautiful it is! Just look at the colour!

Signs of Spring

On my Spring Break this week in Western MA, and while it doesn’t feel especially springy yet (too goddamn cold and windy!), the flowers are cheerfully and relentlessly blooming, seemingly oblivious to the chill.

They give me hope!

Forbidden Flowers

“I am stunned by the power of nature, the vastness of the damage and the feebleness of humanity. I urge us, everyone, to take this as a moment to recognise our arrogance in thinking that we can control nature.” Ryuichi Sakamoto.

With Spring in full bloom, and now being the time for hanami, I can’t help but think about the people of Japan. With his words to ponder upon, here’s that beautiful track from Ryuichi Sakamoto.

This one is for the trips we didn’t make this year.