Anchovies with Kecombrang Flower
Kembang Honje is Sundanese language for Indonesian "Bunga Kecombrang".
I looked it up on Wikipedia and found that it has many names : Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Siantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger, Boca de Dragón, Rose de Porcelaine, Porcelain Rose.
Now I'm confused, which one to use in English? Anyway, this unique flower is used in many Asian cooking and it has the most distinctive scent when you eat it.
For above dish, the flower goes really well with saltiness of the anchovies. The additional young corn and french beans also add in some texture to the dish. One of my favourites.