Cozy Nights & Spicy Bites: Sambal Squid with rare Torch Ginger + Sambal Tumis powder
- My Blue Tea
- 3 minutes ago
- 4 min read
What rare Torch Ginger + Sambal Tumis Does to Sambal Squid (It's Magic)
Rare Pink Borneo Torch Ginger is a hidden gem of Southeast Asian cuisine. Known as Bunga Kantan in Malaysia and Bunga Kecombrang in Indonesia, this striking pink bud is prized for its unique citrusy-floral aroma and subtle crunch. Unlike common ginger, torch ginger offers a bright, refreshing lift with gentle pine and rose-like undertones, making it a beloved secret ingredient in Malay, Indonesian, and Bornean cooking. Whether steeped into sambals, tossed through tangy kerabu salads, or simmered in rich curries, it adds a layer of complexity you simply can't replicate. Rarely found fresh outside of Borneo, dried torch ginger has become a treasured pantry staple for those who crave authentic, soulful flavour.
Masih buat aneka sambel, kali ini aku buat sambelnya dari produk @my.blue.tea
• Sambal Tumis Base
• Bunga Kantan / kecombrang kering
Bumbu sambal cukup pedas, nggak terlalu diberi banyak tambahan bumbu sudah ok. Tetapi kalau yg suka pedas banget perlu tambahan native cili padi.
Sambal Kecombrang Cumi-cumi / Sambal Squid with rare Torch Ginger & Sambal Tumis
Bahan:
• 2-3 Bawang merah
• 4 Bawang putih
• 1 Tomat
• 1 tbsp Bunga Kantan direndam sampai mekar, iris halus.
• 4 tspn @my.blue.tea Sambal Tumis Base
• 1 Gula pasir (or to taste)
• 100 ml air
Still making various sambals—this time, I'm using products from @my.blue.tea: • Sambal Tumis Base• Dried Torch Ginger (Bunga Kantan / Kecombrang) - Imelia, Jakarata
Sambal Kecombrang Cumi-cumi / Sambal Squid with rare Torch Ginger & Sambal Tumis
This sambal is moderately spicy and doesn't need many additional seasonings—it's already good as is. However, if you like it very spicy, you'll need to add some fresh bird's eye chilies (cili padi).
Ingredients:
• 2-3 Shallots
• 3-4 Garlic cloves
• 1 Tomato
• 1 tbsp rare Torch Ginger (soaked until rehydrated, then thinly sliced)
• 4 tspn @my.blue.tea Sambal Tumis Base
• Granulated sugar
• 100 ml water
Ideas with rare Borneo Torch Ginger (dried slices)
Easy, rare, and incredibly fragrant—bring these dishes to life with rare pink Borneo Torch Ginger (Bunga Kecombrang / Bunga Kantan):
Nasi Kecombrang – Fragrant fried rice infused with torch ginger
Sambal Squid Kecombrang – Smoky BBQ-style squid with spicy torch ginger sambal
Kerabu Bee Hoon or Kerabu Salad – Fresh, tangy rice noodle or garden salad with a floral kick
Assam Laksa – The iconic Penang sour fish soup, elevated with torch ginger's bright citrus note
Cara membuat:
• Tumis bawang sampai harum masukkan bunga Kantan, dan tomat, masak sampai tomat layu.
• Masukkan bumbu sambal tumis base. Aduk sebentar dan tambahkan air dan gula, masak sampai matang.
• Sajikan dengan cumi yang sudah dimarinasi dan digoreng matang.
Sambal Kecombrang Cumi-cumi / Sambal Squid with rare Torch Ginger & Sambal Tumis
Method:
Sauté the aromatics: Sauté the shallots and garlic until fragrant. Add the soaked torch ginger and tomato, and cook until the tomato has softened and broken down.
Add the sambal base: Stir in the Sambal Tumis Base and mix well. Add the water and sugar, then continue cooking until the sambal is fully cooked and the oil slightly separates from the paste.
Serve: Serve the sambal alongside marinated squid that has been fried until golden and crispy.
Moving forward. Scaling back. Still cooking with heart.
Kuching is moving. Our pantry is shrinking. Our love isn't. Our factory in Kuching, Sarawak is relocating, and like many businesses, we're navigating the current economic climate and pressures. As a result, our product range is temporarily limited. Some beloved items will be discontinued, while others will return only as special release items from time to time.
Easy, rare, and incredibly fragrant—bring these dishes to life with rare pink Borneo Torch Ginger (Bunga Kecombrang / Bunga Kantan):
Nasi Kecombrang – Fragrant fried rice infused with torch ginger
Sambal Squid Kecombrang – Smoky BBQ-style squid with spicy torch ginger sambal
Kerabu Bee Hoon or Kerabu Salad – Fresh, tangy rice noodle or garden salad with a floral kick
Assam Laksa – The iconic Penang sour fish soup, elevated with torch ginger's bright citrus note
Sambal Squid with Rare Borneo Torch Ginger & Sambal Tumis:
This Sambal Squid is more than just a meal—it's a taste of Borneo's wild heart, brought to life by the citrusy-floral magic of rare pink torch ginger (Bunga Kecombrang / Bunga Kantan) and the rich, depth-packed warmth of our Sambal Tumis Base.
But here's the bittersweet truth: our Sambal Tumis is part of the Spice Pantry collection that will be discontinued after our final batch. Only limited packs remain.
So if this recipe speaks to your soul—or your stomach—don't wait. Cook it once. Love it forever. And grab your last Sambal Tumis while you still can.
Big move. Small stock. Shop now. 📦 Final batch. Limited packs. Shop now. www.mybluetea.com.au
About Imelia :-
Mel is a cheerful housewife whose daily activities generally revolve around her family. Living with her husband makes household chores simple and quick, and it gives her ample free time to enjoy her leisure activities.
Follow Imelia on her Instagram - https://www.instagram.com/mel.s_food/
and subscribe to her YouTube - https://youtube.com/user/imeliajuwono
Unlike other chefs, Mel was not born into a family with a culinary passion. Interestingly, her father is an artist so Mel grew up with her father´s love for painting (which perhaps has unconsciously seeped out in her beautiful recipes). Her mother is a loving housewife who cooked for the family and it was mostly run of the mill family friendly dishes she grew up with. Her mother was not particularly interested in cooking or experimenting with new recipes or flavours. Mel remembers spending more time cooking with an aunt of hers, but she is not exactly sure where her own love for cooking came from. Perhaps Mel was simply born with her own unique passionate culinary curiosity.
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