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| Photo Credit here |
Kincung or Kecombrang or Honje comes from Etlingera Elatior plant or known as Torch Ginger, a perennial plant, which flowers(flower buds), stem and seeds pod are used as spices in cooking.
In Batak cuisine, all parts of this plant can be used. The one in the picture above is the seeds pod. As in Indonesian, the word 'asam' means sour, thus, the pods are slightly crushed before cooking in order to make crevices so that the seeds can render its distinct flavor and sour taste to the dish.
It is perfect for fish dishes as it reduces the fishy smell of the fish and enhances the taste.
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