As you
expect by the name, this is a unique and fragrant relish in many different kind
of Balinese sambal. Torch Ginger Relish (sambal bongkot/sambal Kecombrang) is another
desired fresh relish besides Sambal Matah Bali, it also represent Balinese cuisine.
The exotic flavor from the characteristic local dish and turning it into
something appetizing and luscious.
Torch ginger is one of surprising flavors in
South Asian cooking, when fiery bright pink of the bud have thinly sliced or
shredded it becomes a spice in many salads, sambal, sauces and soups. Torch
ginger also used a common flavoring in Thailand, Malaysia, Singapore and
Indonesia especially in Bali
Torch
ginger is not because related ginger family, but because leaves reassembles those
of ginger plant until the plants flowers it looks very similar to a ginger
plant.
In Bali,
the bud (kecicang), the very young shoot called bongkot is used to make Sambal Bongkot along with shallots, chili and toasted shrimp paste (terasi)
Since
torch ginger is a flower and most available in the market, look for as fresh as
possible, the flower should be plump and should be no bruising or dryness on
the outer petals.
I do
falling in love with this simple sambal, until more time and again I’ve made my
own experiments by mixing the sambal with grilled seafood such squids, prawns,
green muscles or fish and for the truest truth that the modified sambal has always come up with the perfect taste.
There is
no sambal like this in Indonesia, very simple yet aromatic fresh sambal from Bali, it is
very different, easy to make that would give you the most delectable condiment ever!
Fresh Torch Ginger Sambal
Ingredients
12
shallots, thinly slice
2 buds of torch ginger flower, thinly slice
1 lemongrass,
take the white part and thinly slice
4 bird
eye chilies, slice
4 green
thai chili, slice
6-7
tablespoons virgin coconut oil
Salt to
taste
Method
In a
mixing bowl, combine all the ingredients. Using a metal spoon, stir the mixture
until well combined, well seasoned with salt as your desire
Place
onto a serving plate and dish up as condiment.
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