Contents:
- Medical Video: I Drank Only Water for 20 Days, See What Happened to My Body
- What are the benefits of kecombrang?
- 1. Antioxidants and antibacterials
- 2. Strengthening the taste of cuisine
- 3. Contains various kinds of nutrients
- How to process kecombrang flowers
- How to prepare it
- Kecombrang processed recipes
Medical Video: I Drank Only Water for 20 Days, See What Happened to My Body
Kecombrang (Etlingera elatior) is a kind of spice plant. Kecombrang, which is often used in food, is a part of the flower that has not yet bloomed, still has a bud, and the stem. This is a plant found in Indonesia with many other terms such as kincung or sambuang. Kecombrang gives a distinctive aroma and taste to the cuisine. So, what about the benefits of kecombrang? How do you process it? See below.
What are the benefits of kecombrang?
1. Antioxidants and antibacterials
Reported in the BMC Research Notes journal, a 2011 study aimed at looking at the antioxidant content of kecombrang flowers confirmed that this flower contains very high antioxidants. The antioxidant effect of Kecombrang is very strong.
Not only the flowers, even the stems, rhizomes, and leaves of the kecombrang plant are very high in antioxidants. This is because kecombrang plants contain flavonoids, one of the antioxidant compounds that helps ward off cell damage in the body.
This high antioxidant content makes it known as an anticancer plant because it can slow down the damage that occurs due to the growth of cancer cells.
In addition, Kecombrang also has antibacterial properties. Reported in JOM Faperta 2016, the part of kecombrang flower contains antibacterial substances which can inhibit the growth of various bacteria Bacillus cereus, Euscheria coli, Listeria monocytogenes, andStaphylococcus aureus.
The antibacterial properties are caused by the content of essential oils, alkaloids, and fatty acids in them. Because of its antibacterial properties, kecombrang is also used as a natural preservative.
2. Strengthening the taste of cuisine
Kecombrang is a flavor giving for various dishes. Because of its strong aroma, kecombrang is often used to reduce the rancid aroma of fish or seafood.
Kecombrang will also provide a fresh aroma to the chilli sauce and sauteed or gravy dishes. Therefore, dishes mixed with kecombrang will usually be easily distinguished from other dishes because of this very distinctive aroma.
3. Contains various kinds of nutrients
Kecombrang is also rich in various kinds of nutrients. In addition, kecombrang is also low in calories. Reported on the Indonesian Food Composition Data page, 100 grams of fresh kecombrang contain:
- 34 calories of energy
- 6.7 grams of carbohydrates
- 2.6 grams of fiber
- 1 gram of fat
- 60 mg of calcium
- 16 mg of phosphorus
- 1 mg of iron
- 650.6 mg of potassium
- 47 mg sodium
How to process kecombrang flowers
Kecombrang is a versatile food ingredient. Many local plants are processed as a mixture of spices, vegetables, ointments, halibut, curry mixes and the most typical is to be chili sauce. To get the benefits of kecombrang, you don't have to be confused about how to process it.
How to prepare it
After choosing the fresh kecombrang flower, separate the part of the flower that is still budding with the stem. The kecombrang stem is textured harder than the flowers but can still be cut into pieces to be included in the processed soup such as soup.
For flowers, wash before cutting. Then dry it. These flowers can then be thinly sliced, or chopped into small pieces. After being chopped it can enter into a mixture of various spices.
Kecombrang processed recipes
One of the most popular processed kecombrang recipes in local foods is urap. Mixing vegetables with kecombrang will make your food menu more fragrant, delicious, and healthy. Here's how to make it:
The main ingredient:
- 5 long beans, cut about 3 cm long, boil
- 50 grams of bean sprouts, brewed
- 1 bunch of water spinach (180 gr), pick, and boil
- 1 bunch of spinach, pick and boil
- 3 pieces of kecombrang petals, thinly sliced
- 200 grams of coarse grated coconut
Smooth seasoning ingredients:
- 6 curly red chilies
- 1 red onion
- 2 cloves of garlic
- 1 teaspoon of grilled shrimp paste
- 1 cm kencur
- 2 orange leaves
- Adequate salt and sugar
How to make
- Mix well grated coconut, kecombrang flowers and fine spice ingredients. Then steam 30-35 minutes until cooked.
- Mix cooked vegetables with steamed coconut spices.
- Broiled vegetables are ready to be served.
