Things to know about Tumis Bunga Pepaya
The use of flowers as a dish’s main ingredient is popular in Eastern Indonesian Cuisine. In this dish, locally recognized as garo bunga papaya, the main ingredient is the flower of the papaya plant. It is famous for being bitter, yet still enjoyed by locals as they believe it triggers a greater appetite. This dish has been around for as long as the Manado people are around, as the ingredients are easy to obtain and are thought to provide health benefits for the people.
To combat the bitter taste (that drives most people off) of the flowers, locals have a trick in preparing the dish. The use of asam gelugur is widely accepted as the best way to reduce the bitterness of the flowers, and guava leaves came in as a close second. This dish also incorporates protein like shrimp, but you can also use other protein (preferably seafood), like dried anchovies. Either way, this recipe will provide you with an experience you would not forget!
Indonesian Traditional Sautéed Papaya Flower from Manado – Tumis Bunga Pepaya.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 250 grams (8.82 oz) Papaya Flower
- 1 pc Asam Gelugur – Asam Gelugo – Asam Keping – Garcinia Atroviridis
- 100 grams (3.53 oz) Shrimp Small
- 4 cloves Garlic
- 6 pcs Shallot Onion
- 8 pcs Red Bird’s Eye Chili Pepper
- 6 pcs Red Curly Chili Pepper
- 1 stick Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass
- 1 thumb Fresh Ginger Root
- 2 pcs Kaffir Lime Leaf
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 3/4 tsp Salt
- 75 mL (2.54 floz) Water
- 3 tbsp Vegetable Oil
- Into a pot of boiling water, boil the papaya flower along with asam gelugur until tender and soft. Strain and rinse the papaya flower. Set aside.
- Into a wok, add the vegetable oil, and bring it to heat.
- Roughly chop the garlic and shallots, and fry them in the wok until fragrant.
- Slice the peppers diagonally and add them into the wok alongside with bruised lemongrass and ginger.
- Tear the lime leaves and add them to the wok. Mix well.
- Add the deshelled shrimp, and cook until the color changes.
- Add the papaya flowers, season with salt and sugar.
- Add a small amount of water to wilt the flowers, and cook until all the spices are absorbed.
- The dish is done!
- To reduce the bitterness of the papaya flower, along with the asam gelugur, you can boil the flowers with guava leaves.
This dish is best served with warm white rice, dabu-dabu sauce, and grilled fish.
— Specific Atributes of This Recipe:
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