The Indonesians usually use raw papaya fruits, papaya leaves and papaya flowers for cooking as well as ripe papaya fruits for dessert or rujak (fruits salad). I wish I had papaya flower, gnetum gnemon (melinjo or belinjo) leaves, turmeric leaves, and lemon basil (kemangi leaves) to make Garo Bunga Pepaya (literally translated Manadonese Stir Fry Papaya Leaves). Lacking of those ingredients, took me a while what I should make since I found fresh papaya leaves for purchased at Van Loi, the Asian grocery store. Decided to make an easy stir fry papaya leaves, served with warmed rice and jus alpukat for my dessert.
If you are tempted to try Garo Bunga Papaya, just go visit Nining’s recipe.
150 g fresh papaya leaves
1 tsp salt
50 g teri medan (tiny silver anchovies), ready to use
1/4 tsp baking soda
4 shallots, finely sliced
2 cloves garlic, finely sliced
2 cm galangal
1 Indonesian bay (salam) leaf
3 bird’s eye chillies, angle cut
75 ml water
sugar and salt as desired to season
1. Rub salt over papaya leaves and squeeze them until wilted and rinse off with tab water.
2. In a pot, add water and bring to a boil. Add papaya leaves and baking soda until cooked. Drain and cut into smaller pieces.
3. Heat up oil in a a skillet, add shallot, garlic, galangal, and salam leaves, stir occasionally until fragrant.
4. Add papaya leaves, red chillies, 75 ml water, salt, and sugar. Stir evennly and let spices absorb for couple minutes. Add teri medan , stir and remove from heat. Serve with warmed rice.