12/01/2012

Stir-fry Papaya Flower with Cassava Leaf

Have you ever cook papaya flower.  The papaya flower is obtained from the male papaya tree (which will not produce fruit) and it has very high in nutritional value. It is believed can stabilize blood sugar levels and high blood pressure. Those who have these health problems are advisable to occasionally insert this in their daily meals for it can give advantages to their health. 
 
Papaya flower has a strong bitter taste. If you love the sensation of bitter in your food, this ingredient is strongly recommended.... It can be cooked to be a delicious and advantageous cuisine. However it may not be accepted by the throat of those who are not accustomed to eat bitter food. There are various ways to get rid of the bitter taste. Some may blanch it together with tamarind or asam keping, soak it in salty water or cooking it together with Daun Gosing (Senduduk leaves). All the methods are very effective. However, lots of nutrients content in the papaya flower may be damaged due to the blanching process. Sabahan people have their own way to get rid of the bitter taste without the boiling task. Just cook it with cassava leaf and you will find the bitter taste disappears by itself.  By this way, you are not just be able to maintain the nutrients content in the papaya flower from damaged but you are also get multiple nutrients for cassava leaf are also believed to have benefits of its own.

 
Ingredients:
  • 300g papaya flower
  • 300g cassava leaf
  • 1 can of canned mackerel in chili sauce
  • 60g sliced shallot
  • 400g sliced Garlic
  • 2 tbsp oil
  • Salt and sugar to taste
  • Half cup of water

Method:
  1. Pluck papaya flower from the stalk and rinse with water until the itchy latex content are thoroughly removed.
  2. Wilted cassava leaves by rubbing it with both hands. Rinse.
  3. Heat up 2tbsp oil in a preheated wok, saute shallot and Garlic until fragrant.
  4. Add in canned mackerel, Stir briskly over high heat until aromatic.
  5. Add in papaya flower and cassava leaf followed by Seasoning. Stir-fry until well combined.
  6. Pour in half cup of water, Bring to boil. Toss well. Covered and allow simmering over medium heat until the gravy is nearly dry. Ready to serve.
 
 

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