By Ashley Sim
KUCHING, Oct 30: I’ll never forget my first encounter with the Bunga Kantan. It was during an outstation trip to a remote village in Baram, Sarawak. The journey had been long, filled with rugged terrain and scenic landscapes that took my breath away at every turn. But what stayed with me the most was not just the picturesque views, but also the remarkable hospitality of the villagers and the unforgettable flavour of the Bunga Kantan.
As my team and I reached the village, we were greeted by warm smiles and the curious eyes of the villagers. Their hospitality was evident from the very start. We received an invitation to have lunch, which was kindly offered by one of the villagers who offered to cook for us.
The cooking process commenced, and before long, the delightful scent of the Bunga Kantan permeated the entire kitchen and dining area. The aroma was unlike anything I had ever encountered, with its distinct combination of citrus, ginger, and a hint of floral notes.
A wide selection of dishes was served for lunch, but my attention was immediately captivated by the Fried Dried Anchovies with Bunga Kantan. The vibrant colours and alluring aroma immediately sparked my curiosity. As I took my first bite, I was transported to a world of taste and texture I had never imagined.
The Bunga Kantan, with its unique blend of floral and zesty flavours, offered a refreshing, slightly tangy note that danced on my tastebuds. It was a taste that was both new and invigorating. The crisp, tender texture of the flower buds contrasted beautifully with the anchovies, which provided a rich, umami flavour and a satisfying crunch. The tamarind’s subtle acidity and the heat from the red chilies added layers of complexity to the dish, creating a harmonious blend of flavours that left me wanting more.
The meal ended, but my fascination with the Bunga Kantan had only just begun.
The Bunga Kantan, also known as Torch Ginger or scientifically known as Etlingera elatior, is a distinctive floral wonder that is not just a feast for the eyes, but also an essential culinary ingredient in the Sarawakian kitchen.
Originating from the tropical regions of Southeast Asia, the Bunga Kantan is part of the Zingiberaceae family, which includes other well-known members like ginger, turmeric, and cardamom. This beautiful flower is as much an ornamental plant as it is a culinary delight. Its brilliant red and pink hues make it an easy spot in the markets, even from a distance.
Kuching, often regarded as the culinary capital of Borneo, boasts an array of dishes that are unique to its culture and traditions. And in many of these delicacies, the Bunga Kantan holds a special place.
When strolling through the city’s markets, it’s common to see the unopened buds of the Torch Ginger being sold alongside other fresh produce. Locals and chefs alike value it for its unique taste.
But the Bunga Kantan’s appeal in Kuching doesn’t stop at food. According to sellers, traditional healers often use it for its purported medicinal properties, from treating fungal infections to alleviating stomach discomfort. While these uses are more anecdotal, they illustrate the flower’s deep-rooted significance in the local culture.
When visiting Kuching, a delightful way to experience the city’s culinary and cultural traditions is by exploring the markets and enjoying dishes that feature the Bunga Kantan. The Bunga Kantan holds more significance than just as a mere ingredient, and has well earned its place as a beloved and treasured component of Sarawakian cuisine. — DayakDaily
