Ingredients :
- 350 gr young/green papaya, cut into long matchsticks
- 100 gr meat, cut to taste
- 1/2 tsp tamarind, dissolved in a little water
- 2 red chillies, thinly sliced
- 1 section galangal, crushed
- 2 stalks lemongrass, crushed
- 1 1/2 tbsp palm sugar
- 2 bay leaves
- 4 lime leaves
- 700 ml water
- to taste Salt
- Oil for frying
- GROUND SPICES:
- 9 shallots
- 5 cloves garlic
- 7 cayenne peppers
- 2 cm turmeric
- 2 cm ginger
- 3 cm kencur
- 3 candlenuts, toasted
- 1 tsp coriander
- 1/2 tsp pepper
- 1/2 tsp dried shrimp paste
- FOR SPRINKLING:
- 1 tbsp fried shallots
- 1 sprig basil, pull off leaves
Method :
- Use water to boil the meat until tender and set aside.
- Saute ground spices, galangal, lemongrass, bay leaves and lime leaves until fragrant.
- Add the seasoning into the meat stew, add sliced papaya. Cook until papaya is soft.
- Add tamarind water, palm sugar, and salt. Adjust taste, add red pepper and turn off the heat.
- Serve the vegetables with a sprinkling of fried shallot and basil.
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