myoga and bunga kantan

[KR]

Hi, I wondered whether anyone here has tasted both myoga (used in Japanese
cooking, the flower bud of Zingiber mioga) and bunga kantan (used in Malaysian
cooking, the flower bud of Phaeomeria speciosa)?

Since they're both in the ginger family, I wondered whether the taste might be
similar enough to substitute - the green, above-ground part of many gingers
seems to have a similar scent. I've got myoga coming up in the garden but short
of building a 15-foot-high heated greenhouse, there is no way that kantan will
grow in this area - and it's not something you see in stores,

Laksa + myoga?

Best - krnntp

[DC]

I've no idea what myoga tastes like but as you say, most ginger plants
taste similar & as you're making Penang Laksa, short of having the right
ingredient, in this case bunga kantan i'd say go for it. Just make sure you
use the soft parts of the flower bud or mince it & add to the boiling soup
mixture like in Siamese Laksa.

DC.

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