ingredients:
- 500 gr papaya flower buds
- 100 gr pea eggplant (rimbang)
- 20 gr (3 cm) galangal
- 5 gr (5 cm) fresh ginger
- 50 gr green chili (for aesthetic purposes, throw in a couple of red ones)
- 1 tablespoon fermented soy sauce (taoco)
- 5 salam leaves
- 2 stalks Wild Ginger Flower Buds or Torch Ginger (Bunga Kantan), remove the outer layer - use only the soft center part of the buds
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons cooking oil
- 1/4 cup water
directions:
- Wash and pick flowers into bite sizes. Blanch with boiling water for 5 minutes. Drain and set aside
- In a food processor, add pea eggplants, galangal, ginger, green and red chili, fermented soy sauce, wild ginger flower buds and hit pulse for 2 - 3 minutes until everything is mixed well and turned into grainy paste
- Heat cooking oil in a wok / pan. Stir fry paste and salam leaves for 1 minute over high heat. Add water
- Toss in blanched papaya flowers. Stir fry quickly for three minutes
- Add sugar and salt. Cook for another minute
- Remove salam leaves and serve warm
