Monday, May 26, 2008

Gulai papaya leaves

Papaya leaves contains a remarkable enzyme called papain, it used in
protein-dissolving. In some places, papaya leaf used to wrap meats to tenderize it.
The enzyme in papaya leaves also breaks down wheat gluten and carbohydrates for extra digestive protection. The taste might be (very) bitter but its enzyme really powerful.
If you suffer from indigestion, give this recipe a try!

100 gr papaya leaves (chopped and boiled with a dash of salt, rinse well)
small dried fish as u need (fried)
4 cloves shallot
2 cloves garlic
3 sliced ginger
2 sliced galangal
1/4 tsp bay leaves powder
1/2 tsp coriander powder
3 red chili (optional)
1 cup thick coconut milk
Salt as u needed.

- Saute sliced shallot, garlic, ginger and galangal over a low fire until fragrant, add chili and stir for
1 minute. Add bay leaves powder and coriander powder in, pour the coconut milk and put in papaya leaves. Cover for 5 minutes. Last, add fried small fish and season with salt. Simmer for few minutes. Done

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