Durian flowers are edible. They do not taste and smell like durian fruits. They are crunchy with a tinge of fragrance and sweetness. During peak seasons of durian blossoms, this super dish will on our dining table almost every day. We love it because of its unique texture and exotic flavor.
Durian flowers are not plucked. The flowers blossom in the evening/at night, and fall from the tree naturally (except the pistil) in the next morning. Normally we collect the fresh flowers early in the morning to ensure the sweetness and the aroma of the flowers.
Durian blossoms time again at Life Forest Broga.
In Malay – ‘Sambal’ is sauce typically made from a variety of chili and secondary ingredients such as garlic, shallot, sugar, lime juice, or ginger. This is a Thailand flavour style of sambal. This sambal exists in two varieties: raw and cooked. Raw sambal is prepared from fresh chilies paddy pounded together with all the ingredients, add in salt and olive oil when done. In the cooked variety, pounded chilis paddy, shallots, garlic, galangal and lemongrass are stir-fried with chopped tomatoes and kaffir lime leaves, seasons with salt.
Tempeh is made by fermenting cooked soybeans. It is known for its high level of protein which is highly digestible as result of the fermentation process. I have tried several time to make tempeh using own make organic tempeh starter, finally it turned out great. The culture was even and white. Perfect looking tempeh and delicious smelling! (I don’t like the sharp fermented flavour of tempeh bought from the market).
Sugar Cane Flower, also known as Fijian asparagus in Fiji islands, or Telur Tebu in Indonesia. Its scientific name is saccharum edule hasskarl. Sugar cane flower looks like baby corn, it can be eaten raw or cooked.