Ingredients

  • Serves 2-4 people
  • 300 g papaya flowers

  • 30 g salt, to treat the papaya flowers

  • 10 g fried onions

  • Ground spices:

    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

  • Condiment:

    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

  • Seasoning:

    8 g chicken stock powder

  • 2 g salt

  • 8 g sugar

  • 4 g white pepper powder

Tumis Bunga Pepaya (Sauteed Papaya Blossoms)
Recipe Courtesy of
Darmawan

Tumis Bunga Pepaya (Sauteed Papaya Blossoms)

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North Sulawesi is rich with traditional cuisines. Dishes from Tanah Minahasa are famous for their super spicy flavors. One of the famous vegetable dishes originating from Manado is Tumis bunga Pepaya, or sauteed papaya blossoms. Even though it has the same bitterness as the bitter melon, papaya flowers are nevertheless very popular. Served with steam rice, an enticing and appetizing meal is guaranteed.
  • Easy
  • 30 min
  • 20 min
  • 10 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 30 min
  • 20 min
  • 10 min

Directions

  1. Wash and boil the papaya flowers

    • 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.



  2. Prepare the spice paste

    • 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.

    Prepare the spice paste


  3. Add the condiment ingredients

    • Add the condiment ingredients and saute again until all ingredients are wilted.

    Add the condiment ingredients


  4. Add the papaya flowers

    • Add the papaya flowers and stir until well mixed. Add seasoning and stir to incorporate everything.
    Add the papaya flowers


Plate and Serve!

  • Prepare a serving plate and transfer the Tumis Bunga Pepaya onto the serving plate.

  • Garnish with fried onions and serve immediately with hot rice.

Kale can be added to the dish with the papaya flowers.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g papaya flowers

    • 30 g salt, to treat the papaya flowers

    • 10 g fried onions

    • Ground spices:

      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

    • Condiment:

      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

    • Seasoning:

      8 g chicken stock powder

    • 2 g salt

    • 8 g sugar

    • 4 g white pepper powder

    Nutrition
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