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Authentic Recipe of Tumis Bunga Pepaya. Refreshing Indonesian Traditional Sautéed Papaya Flower from Manado.

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.

Local Recipe Name with Local Characters: Tumis Bunga Pepaya; Garo Bunga Pepaya
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Main Ingredient Group Edible Flower based Recipes, Shellfish – Crustaceans based Recipes, Shellfish based Recipes
Main Cooking Method Boiled, Fried, Fried (Stir) – Wok

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 3 Servings

Ingredients
 

  • 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
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Instructions
 

  • 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:

Healthy Diet Recipe Healthy Recipes
Keyword Garo Bunga Pepaya Recipe, Indonesian Traditional Sauteed Papaya Flower, Tumis Bunga Pepaya Recipe
Tried this recipe?Let us know how it was!

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.


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