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goodfoodgood is a web portal which provides information about food and ingredients to people around the world. We take the dinner conversation online to share knowledge and inspire others to care about what they eat.

Flowers to Eat, Why Not?

Flowers, most girls love flower, including me. Flowers embody something about romance, love, sweetness, and care. Most of my stuff has flowery pattern (too much information, huh?) But, do you know that there are edible flowers in some areas? A few weeks ago, we went to a farm in Pinneberg, Germany. And I came accross to these bright, cheerful flowers called Kapuziner. They were yellow and red and successfully stole my attention. Later, I found out that kapuziner is an edible flower! I was quite surprised by the taste, it is sweet at the beginning and… spicy at the end! Interesting, huh? That’s made me curious to know more about this flower.

The English name for the flower is nasturtium blossom (Tropaeolum majus). Kapuziner is what they call it in Germany.  The good things in this flower, that it has antioxidants activity, anthocyanin, which also available in blueberries and red cabbage. These antioxidants help you neutralise the bad effects of free radicals from the pollution, chemicals, and smoke. They also protect us from cardiovascular disease and cancer.

I was thinking of making a recipe with this flower. My friend suggested that I make some salad with it. But I wanted to do something more, something in an Indonesian way. We have Indonesian salad called Gado-Gado. Most salads taste sour, but the Gado-Gado has nutty, sweet, and spicy taste. Indonesia has different types of Gado-Gado based on the city of origin. There are Gado-Gado Solo, Gado-Gado Surabaya, Gado-Gado Jakarta, and Gado-Gado Padang. Basically, Gado-Gado is a mix of vegetables, with fried tempeh and Indonesian tofu, and served with spicy peanut sauce and some sweet soy sauce.

 

Indonesian Gado-Gado

What I’ve done to this kapuziner flower was make it into a part of my Gado-Gado. I bought Indonesian Gado-Gado sauce in Indonesian market here. It’s ready to use, you only need to add hot water to it. So, let’s break the recipe down here!

What you need for the super simple Gado-Gado (serving : 1 person)

3 small potatoes

2 carrots

Mangold (you can substitute with spinach or water squash)

1 boiled egg

5 Kapuziner flowers

2 tbs ready to use Gado-Gado Sauce (you can find them in Asian Store)

 

Indonesian Bumbu Gado-Gado

Method:

  1. Boil the potatoes for 20 minutes, make sure they cooked well. This will take the longest time compared to the other ingredients.
  2. Boil the carrots for five minutes. I like when it’s crunchy, so I didn’t cook it for long time. It depends on your taste.
  3. For the mangold, I would suggest that you blanch them, and not boil the leaves. That way, you will retain its freshness and it looks nice,bright and green on your plate.
  4. Chop all the ingredients into smaller size, it’s okay with not so fine chopping.
  5. For the sauce, we just need hot water, maybe about 4 tablespoon of water for 2 tablespoon of the peanut sauce (as you seen on the picture). You can add more or less. Then, mix it until you get the right consistency. Last, sprinkle chopped Kapuziner on the sauce.
  6. For the dish to look good, separate the sauce with the vegetables. Only mix them when you want to eat it.
  7. For me personally, I will blend the peanut sauce with some chillies and put some sweet soy sauce on it. Because I love the combination of sweet and spicy.
  8. Done and done ;)

 

My Super Simple Gado-Gado with Kapuziner

Yay! Wherever you are, now you can try Gado Gado. Enjoy guys! :D

 

Sources:

http://www.herbsarespecial.com.au/isabells_blog/isabells-articles/delicious-salads.html

http://factoidz.com/edible-flowersnasturtium-or-indian-cress-culinary-uses-and-nutrition/

http://www.herbalgardens.com/archives/articles-archive/nasturtiums.html

(gado-gado picture)

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Comments

  1. October 29 2011 // Belinda

    amazing!.. go on Indonesia food!

  2. October 31 2011 // Pepy @Indonesia Eats

    In East Java, pecel is served with bunga turi and daun kenikir (a family of chrysanthemum). Btw, did you know that bunga telang or bunge teleng is used for natural blue dye in food?

    • October 31 2011 // Vendryana

      Really?? That’s cool! I’ve never seen telang flower before, is it available in Europe or just in Asia?

  3. November 26 2011 // Casas rurales Salamanca

    Very great post. I simply stumbled upon your weblog and wanted to mention that I’ve really enjoyed browsing your weblog posts. In any case I’ll be subscribing to your rss feed and I’m hoping you write again very soon!

    • November 27 2011 // Vendryana

      Will do! Wait for our next blogpost. Thanks for reading! :)