300 g papaya flowers
30 g salt, to treat the papaya flowers
10 g fried onions
30 g big red chili
20 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil
17 g big red chili, remove seeds and cut oblique to 1 cm thickness
17 g large green chili, remove seeds and cut oblique to 1 cm thickness
10 g leek, slice oblique 1 cm thickness
15 g shallots, thinly sliced
15 g garlic, thinly sliced
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Squeeze the papaya flowers using salt until the sap comes out then wash them thoroughly, repeat this step 2-3 times until the bitter taste of the papaya flower is reduced.
Boil the papaya flowers until cooked. Remove and wash thoroughly, and drain. Set aside.
If the papaya flowers are still bitter, you can boil the papaya flowers for longer, but it will affect the texture of the papaya flowers.
Sauté the spices ingredients with cooking oil until half cooked.
Then puree the sauteed spices to a paste. Then sauté the paste over medium heat for about 15 minutes until the paste is cooked.
Add the condiment ingredients and saute again until all ingredients are wilted.
Kale can be added to the dish with the papaya flowers.