Lily bulbs – fresh and dried

freshlilybulb

Here is a photo of lily bulbs – both fresh and dried variety. Called ‘kum chum’ or ‘kim chiam’ which means golden needle. I think these are the lily flowers which have not bloom.

The fresh variety is very sweet and taste good, being stir fried lightly with some garlic. In Cameron Highlands, these are sold as tempura.

The dried version need to be tied into a loop before cooking or else it will ‘dispersed’. I do not quite like the dried variety as it has a funny smell.

Posted by on May 14th, 2005 under Ingredients

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