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Nonya Kangkung Blachan with Prawns
Nonya Sayur Lodeh Vegetable Soup Dish
Nonya Sayur Lodeh Vegetable Soup Dish Closeup
Nonya Anchovies Side Dish
Nonya Kangkung Blachan with Prawns Closeup
Malaysia Penang Vintage Ancient Antique Chinese Furniture Nonya Green House Pinang Peranakan Mansion
Malaysia Penang Vintage Ancient Antique Art Nouveau Beads Handbags Embroidery Art Crafts Nyonya Nonya Wardrobe Costume Green House
Nonya Nyonya food rice set. Peranakan cuisine. Malaysia Asia local culture meal.
Nonya Laksa
Nonya Laksa
Nonya Kuih pie Tee
Kebaya
Ethnic Malay nonya cakes take away
Traditional Malay nonya dessert cakes
Nonya Kuih pie Tee
Peanut Cake
Singapore Shophouse 1
Chinese Wedding Gift Basket
Rose de Porcelaine
Red torch ginger plant.
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!["La rose de porcelaine (Etlingera elatior) est une espèce appartenant au genre Etlingera de la famille des Zingiberaceae, originaire de Malaisie. Elle est appelée ginger torch dans les pays anglo-saxons et bastón de emperador (bâton de l'empereur) dans les pays hispanophones." ----------------------------------------------------------------------------------------------------------------------- "Etlingera elatior (also known as Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Kantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger, Boca de Dragón, Rose de Porcelaine, Porcelain Rose) is a species of herbaceous perennial plant[citation needed]. Botanical synonyms include Nicolaia elatior,[1] Phaeomeria magnifica,[1] Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, Alpinia magnifica. The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp) It is known in Indonesian as bunga kecombrang or honje, Malay as bunga kantan and Thai as ดาหลา daalaa. In Thailand it is eaten in a kind of Thai salad preparation.[2] In Karo, it is known as asam cekala (asam meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of sayur asam, and are particularly suited to cooking fresh fish." Souce: Wikipedia](https://images.stockfreeimages.com/thumb/0f9u665z4p.jpg)
