500 gr papaya flower buds
20 gr (3 cm) galangal
5 gr (5 cm) fresh ginger
50 gr green chili
50 gr red chili
5 salam leaves
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons cooking oil
1/4 cup water
Wash and pick flowers into bite sizes. Blanch with boiling water for 5 minutes. Drain and set aside
In a food processor, add galangal, ginger, green and red chili, and hit pulse for 2 – 3 minutes until everything is mixed well and turned into grainy paste
Heat cooking oil in a wok / pan. Stir fry paste and salam leaves for 1 minute over high heat. Add water
Toss in blanched papaya flowers. Stir fry quickly for three minutes
Add sugar and salt. Cook for another minute
Remove salam leaves and serve warm
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