This dish is really a North Sulawesi cuisine, 4 or 5 years ago it got popular in Medan, and of course being in Medan we add on Teri Medan instead of cakalang (smoke tuna).
Ingredient
Bahan
600 gr Male pepaya flower
Bunga pepaya yang telah disiangi
100 gr Medan baby anchovy, washed and drained (replace with shrimp or tin tuna is just as good)
Teri Medan, cuci tiriskan (dapat diganti dengan udang atau tuna kalengan)
100 gr Pea aubergine (omit if it is not available)
Cepokak, digoreng sebentar supaya tidak langu
30 gr Green chili, slice thinly
Cabe Hijau, dirajang miring
1 bh Tomato, peeled and diced
Tomat, kupas kulit, potong dadu
1 tsp Sugar
Gula
4 Asam Potong, replace with guava leaves, this is just to reduce the bitterness of pepaya flower
keping Asam potong
1/2 cup Water
Air
Salt to taste
Garam secukupnya
Enough oil for sauteing
Minyak untuk menggoreng dan menumis
Pounded ingredients
Bumbu yang dihaluskan
100 gr shallots
Bawang merah
4 clv Garlic
Bawang putih
60 gr Red Chili ( take 2, slice thinly)
Cabe merah (ambil 2 biji untuk dirajang)
15 gr Eyebird Chili
Cabe rawit
Method
Cara memasak
- Wash thoroughly the pepaya flower. Boil for 3 minutes together with asam potong. Drained
- Cuci bersih bunga pepaya. Didihkan air, masukkan 4 keping asam potong kemudian rebus bung pepaya selama 3 menit ( asam potong berfungsi untuk mengurangi rasa pahit bunga pepaya). Tiriskan.
- The ingredients are ready
- Bahan yang siap untuk dimasak ( cepokak telah digoreng )
- Heat the oil on a wok, put Medan Anchovy in, quick fry
- Panaskan minyak, masukkan ikan teri, tumis sebentar
- In goes the pounded ingredients and the slice chili, saute till fragrant
- Masukkan bumbu giling dan cabe rajang, tumis sampai harum
- Add the tomato and pepaya flower then water, sugar and salt mix well, until ready.
- Masukkan, tomat dan bunga pepaya, kemudian tambahkan air, masukkan gula dan garam, aduk-aduk sampai matang
Siap dihidangkan
Male Pepaya ( Paw - Paw ) flowers from my back garden
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