Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad

Don’t you agree that cooking is all about inventing your own recipes rather than desperately trying to replicate others'? This is my cooking philosophy. Why, you ask? I believe in using up the ingredients I have instead of letting them go to waste. Whether it's fresh produce I've grown or items from the fridge, it's crucial to use them wisely. By doing so, you not only reduce waste but also let your creativity shine as you craft your own unique dishes.

 

How about a raw salad? It's convenient and saves time - just prepare the ingredients, then toss and stir. However, remember that raw salads should be eaten immediately. Otherwise, they lose their crunchiness and freshness, and won't look as appealing.

The raw salad I have for you today is our Malaysian Bunga Kantan (Ginger Torch Bud) Pineapple Cucumber Salad. Doesn't it look appealing and mouthwatering? I bet it does. Let's get to the recipe.

Malaysian Bunga Kantan Pineapple Cucumber Salad

Ingredients (adjust to taste)

1/4 cucumber, seeds removed and thinly sliced

1 medium pineapple, thinly sliced

1 bunga kantan (Ginger Bud), stem removed and thinly sliced

4 shallots, thinly sliced

2 green chillies, thinly sliced

2 tbsp roasted peanuts, lightly crushed

3 sprigs mint leaves, shredded

A squeeze of lime juice

Salt to taste

 

Instructions

In a large bowl, combine all the ingredients.

Toss gently to mix everything well.

Serve immediately to enjoy the freshness and crunchiness of the salad.

 

Note

Ensure to slice the ingredients thinly for the best texture and flavor. Adjust the quantities of each ingredient according to your personal taste preferences. Enjoy this vibrant and refreshing salad as a side dish or light meal.