Bungkang


KITCHEN AND COOKING HERBS

Picture

Bungkang

(Photo: Pansoh Chicken with Bungkang)

 
SCIENTIFIC : Eugenia cephalanthum Ridl.
     
FAMILY : Myrtaceae
     
COMMON NAME : -
     
LOCAL NAME : Bungkang (Ib.)
     
PREPARATION : As vegetable, cook the young leaves in water and add some ingredients to make a dish. Young leaves are used for flavouring meat and fish cooked inside bamboo.
     
TRADITIONAL USES : Chew fresh leaves and swallow the juice or boil leaves in water and drink it to relieve diarrhoea. Chewed young leaves can be used to treat cuts and wounds and stop the bleeding.