Tricks for processing combrang stems, fresh sour sensation without unpleasant aroma

photo: Lazada/AW Collection

Combrang stems are often the secret to delicious traditional dishes because of their distinctive fresh sour taste. However, processing this part of the plant requires special tricks so that the end result is not unpleasant. The main key is choosing the right part of the stem, namely the inner part which is pale white and has a soft texture.

To get the part that can be consumed, the hard outer skin must be peeled first. If processed correctly, kecombrang stems will give a unique touch of taste, very suitable for stir-fry mixtures, curry, and even chili sauce.

Even though the aroma is very strong, don’t let the unpleasant taste overshadow the deliciousness of the dish. Choosing young ingredients and applying a short soaking or boiling method is the secret to creating a balanced taste. The following is a guide to cooking combrang stems that can be practiced in the home kitchen quoted BrilioFood from Liputan6, Saturday (10/1).

How to cook combrang stems so they don’t taste bad

Combrang flower stem
© 2026 brilio.net/Gemini AI

1. Peel off the tough outer skin

The first step is to peel the outer skin of the combrang stem until you find the white and soft core. The green or reddish outer skin usually contains coarse fibers and a strong unpleasant aroma. Make sure to only use the heart part of the stem to keep the texture of the dish soft.

2. Soak with salt water

After cleaning, the stem slices should be soaked in a salt water solution for 10 to 15 minutes. The salt will help draw out the sap that causes the bitter taste and unpleasant odor. After soaking, rinse the slices with running water until clean before mixing them with the cooking spices.

3. Boil briefly before sautéing

Short boiling or blanching is an effective method to reduce the sharp aroma. Blanch the stem slices in boiling water for 1-2 minutes, then drain and plunge into ice water to stop the cooking process. This method helps maintain bright color and removes sap residue.

4. Stir fry with aromatic spices

Using basic spices such as garlic, shallots and shrimp paste in abundance will make the aroma of the dish more unified. Saute the spices until fragrant before adding the chopped combrang stems. The aroma of the spices will cover any remaining unpleasant odors, creating a harmonious blend of flavors.

5. Adds Natural Acid Elements

Adding acidic ingredients such as tamarind, lime, or star fruit can help neutralize the remaining bitter taste. The chemical reaction of the acid will make the taste of the stem fresher and highlight a soft floral aroma. It is perfect for soupy dishes like fish soup or garang asem.

Characteristics of Fresh Combrang

1. Bright Stem Color

Fresh combrang stems have a bright light green or reddish color, without black spots. A dull or brownish color indicates that the material has started to rot.

2. Dense and crunchy texture

Good quality stems will feel hard and dense when pressed. If the stem feels rubbery or wrinkled, it indicates the water content has decreased.

3. Fresh Floral Scent

The strong and fresh floral aroma is the main characteristic of fresh ingredients. If it smells sour or rotten, you should not use it.

4. The ends of the rods are tightly closed

If buying flower parts, make sure the buds are still tightly closed. This indicates that the plant was picked at the right age.

5. No Mucus on Slices

The bottom of the cut stem should be dry and clean, without mucus. Mucus indicates bacterial activity due to poor storage.

FAQ (Frequently Asked Questions)

Are combrang stems safe to eat?

Yes, the soft inner part of the stem is safe and commonly consumed in various traditional dishes.

How do you cook combrang stems so they are not bitter?

Use the salt water soaking technique and peel off the tough outer skin before processing.

Which part of the combrang stem is the tastiest?

The white inside or “heart” of the stem is the tastiest part and has the least unpleasant aroma.

What kinds of processed combrang stems can you make?

This stem is very suitable as a stir-fry, a mixture of bongkot chili sauce, or to add aroma to fish curry.

Why does kecombrang cooking taste so unpleasant?

This usually happens because the sap in the stem is not cleaned properly through the washing or boiling process.

(brl/tin)