Friday, June 10, 2011
Stir Fry Papaya Buds and Leaves (Tumis Bunga dan Daun Pepaya)
2 handfuls of papaya buds,
1 bunch of papaya leaves, sliced
1.5 cm of ginger*
10 green chilies*
*cut into small pieces and grind
3 bunches of morning glory, cleaned and cut
2 bunches of daun melinjo, cleaned and shred
3 turmeric leaves, cleaned, sliced to small pieces
3 pandan leaves, cleaned, sliced to small pieces
4 leeks, sliced thin (used only the white part)
3 lemongrass, use only the white part, bruised with pestle
5 Kaffir lime leaves, sliced thinly
Sugar, salt, pepper to taste
1.5 tbs vegetable oil
Clean papaya buds, remove the stalk and take only the buds / flowers part.
Grind ginger smoothly with mortar & pestle, add in shallot and green chilies, and grind again.
Boil 600 ml of water in a saucepan, add in papaya buds, stir for 1 minute, and take out the saucepan from the heat, then drain the papaya buds. Repeat this step once or twice more, to reduce the bitterness of papaya buds. Afterward, set aside.
Heat the vegetable oil in a wok, add the green chilies mixture and stir until fragrant.
Add in morning glory, daun melinjo, turmeric leaves, pandan leaves, leeks, lemongrass and lime leaves. Stir for 2-3 minutes. Add salt, sugar and pepper to taste.
Cook until the vegetables are done but still crunchy, that's approximately about 3–4 minutes. Then stir again, till the papaya buds well mixed.
Serve with steamed rice.