Javanese Style Spicy Stewed Green Papaya - Papaya Muda Bumbu Rujak

1 piece green papaya, peeled and cut into cube and blanched

1 cup coconut milk

2 pieces salam leaves

1 piece lemongrass

About the image above: spicy stewed green papaya

For the paste

4 pieces red chilies, deseeded

3 pieces shallot, peeled

2 cloves garlic, peeled

2 pieces tomatoes, quartered

¼ thumb-size galangal

3 pieces candlenuts

¼ teaspoon shrimp paste

½ teaspoon palm sugar

salt to taste

oil to sauté

For the paste: combine the ingredients for the paste and pass them to a food processor or blender, make a fine paste. Sauté the paste until translucent and keep out from the heat. Keep aside until needed.

For the papaya: sauté the paste and add blanched papaya. Combine with the coconut milk, salam leaves, and lemongrass. Cook until the papaya is tender and the taste of the spices get into the papaya. Check the taste before serving.

To assemble: serve the papaya in a bowl, platter or any dish you wish. Serve white hot. 

Makes 2 serving. h

Helpful hints: Select the young and green papaya. Make sure you will wear hand gloves when you peel, clean and cutting the green papaya to protect your hands.