Stir fry papaya buds with eggplant recipe


ingredients:

  • 500 gr papaya flower buds
  • 100 gr pea eggplant (rimbang)
  • 20 gr (3 cm) galangal
  • 5 gr (5 cm) fresh ginger
  • 50 gr green chili (for aesthetic purposes, throw in a couple of red ones)
  • 1 tablespoon fermented soy sauce (taoco)
  • 5 salam leaves
  • 2 stalks Wild Ginger Flower Buds or Torch Ginger (Bunga Kantan), remove the outer layer - use only the soft center part of the buds
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons cooking oil
  • 1/4 cup water

directions:

  • Wash and pick flowers into bite sizes. Blanch with boiling water for 5 minutes. Drain and set aside
  • In a food processor, add pea eggplants, galangal, ginger, green and red chili, fermented soy sauce, wild ginger flower buds 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