This recipe of Tumis Bunga Pepaya is authentic and traditional, as native housewives and cooks from Manado locally curate it. Don’t miss out on this one!
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.
Tumis Bunga Pepaya is famous for being bitter, yet still enjoyed by locals as they believe it triggers a greater appetite. Tumis Bunga Pepaya 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 flowers’ bitter taste (that drives most people off), 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.
Tumis Bunga Pepaya also incorporates protein like shrimp, but you can also use other proteins (preferably seafood), like dried anchovies. Either way, this recipe will provide you with an experience you will 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!
— Specific Atributes of This Recipe:
Cooking tip for making Tumis Bunga Pepaya
To reduce the bitterness of the papaya flower and the asam gelugur, you can boil the flowers with guava leaves.
What to serve withTumis Bunga Pepaya?
This dish is best served with warm white rice, dabu-dabu sauce, and grilled fish.
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?