Torch ginger or etlingera elatior is a flower from the ginger family (zingiberaceae). In Thailand it is known as daalaah or kaalaa (ดาหลา or กาหลา) among other monikers. The young tender buds are a common ingredient in Southeast Asian cuisine. It looks similar to the Japanese myoga (both are the same species). It is commonly included in Southern Thai Rice Salad (ข้าวยำปักษ์ใต้). But since it’s a seasonal flower, you will find it omitted most of the time.

I bought a lovely bunch for 20 Baht per flower. That is about 40 cents each. Quite a steal. The vendor assured me that they last a long long long time. Mine started wilting the day after. Either she lied or I just can’t seem to keep any plant cut or not for long.

I didn’t buy them with the intention of eating them but I figure why not. Better than watch them wilt away uselessly.

Torch ginger has a particular smell that some people do not like. I, personally, love it. It adds a ginger-glangal-ly zing to any dish. On first bite it is astringent and sharp but also tart and sour. Then an explosion of that particular smell — a mixture of pickled ginger with flowers that I just can’t quite put my fingers on.

I wanted to add blanched julienned Jerusalem artichokes, lemongrass, bergamot peel, and leaf but I didn’t have the last three ingredients at hand. I used lime peel instead. And it was only after eating that I realize I forgot to add the Jerusalem artichokes. Oh, well!

Ingredients:

6 large prawns, peeled, deveined and blanched

1 cup blanched minced pork

3 tablespoons tender petals of torch ginger, julienned

2 tablespoons cashew nuts, soaked in salt water and drained

1 tablespoon bergamot peel, julienned

1 tablespoon tender white part of lemongrass, julienned

1 tablespoon bergamot leaf, julienned

1 tablespoon fried shallot flakes

1 tablespoon fried garlic flakes

Enough oil for deep-frying

For the dressing:

8 cloves small garlic

12 small shallots

2 tablespoon palm sugar

2 chili (I use prik chee fah – พริกชี้ฟ้า – They are about three times bigger than bird’s eye chili – พริกขี้หนู – but less pungent and spicy)

2 tablespoon lime juice

2 tablespoon tamarind paste

Pinch of salt

1. In a mortar and pestle, add in the garlic and pinch of salt. The salt will act as a sort of grinder. Pound the mixture into a paste. Add the shallots. Pound again into a paste. Then add the chili and pound everything together. Next, add in the palm sugar. Give it another round of good pounding. When done, add the fish sauce, lime juice, and tamarind paste. Mix well, taste and see if you need to add more of something. Actually, the amount given for the dressing is only a guideline. As I was making it, I added a little of this and that until I was happy with how it tasted.

The reason the ingredients are pounded individually is because it is easier to get them into a fine paste, esp. if you are working with large quantities. Always start with the ingredient that is the hardest to pound into a paste. Then add in the liquids last.

3. Heat up a pan of oil on medium heat and deep-fry the cashew nuts until crispy. Alternatively, you can also roast them. The pre-soaked in brine is a technique my Mom got from a restaurant. It makes the cashew nuts crispier and won’t dry out when roasted or fried.

4. In a plate, put in the pork. Place the shrimp on top. Sprinkle with cashew nuts, garlic & shallot flakes, bergamot leaf & peel, lemongrass, and torch ginger.

5. Pour in the dressing just before serving. Mix well and enjoy.

Note: This post has been updated on Dec. 3, 2008. A few details have been changed.