Ingredients:
2 tbsp cooking oil
1 stalk lemongrass, use the white part and crushed
2 lime leaves
250 gr medium-size fresh shrimp, remove the head
1 liter of coconut milk from 1 coconut fruit
500 gr young papaya, peeled, cut into 1 × 1 x 2 cm, squeeze them with a little salt until tender, drain
100 gr string beans, cut into 3 cm
2 pcs of Asam Kandis
Asam kandis is a dark sun-dried slices fruit, related to mangosteen. Asam kandis and asam gelugor is a family of Garnicia, but they are difference in species. Asam Kandis is Garnicia globulosa which is cultivated in Indonesia and Malaysia. It bears grapefruit-size fruits whose sweet pulp is eaten raw.
If Asam Kandis is not available in your location, you can try use Kokum (Garcinia Indica) instead which you can find at your local Indian/Pakistan/Caribbean grocery store.
10 petai fruit (stinking beans), cross section 1 cm
75 gr Young Belinjo / Melinjo leaves.
If you can't find them, use Kohlrabi as substitute,it tastes almost like melinjo.
Grind Spices:
5 shallots
2 cloves garlic
4 red chilies
2 cm ginger
1 tsp salt
1 tsp coriander, panbroiled
1/4 tsp cumin, panbroiled
1/2 tsp pepper grain, panbroiled
How to:
1. Heat oil and saute finely spices, lemon grass, lime leaves until fragrant
2. Add the shrimp, stir until shrimp changes color
3. Pour coconut milk, stir to boil.
4. Add papaya and string beans, cook until vegetables are tender
5. Add remaining ingredients, wait until all of them are cooked well.
6. Serve
For 6 servings.
Recipe & image source:
http://resepsedap.com/gulai-pepaya-muda/
Reference:
http://kedaihamburg.blogspot.com/2008_10_01_archive.html
http://indonesia-eats.blogspot.com/2006_11_01_archive.html
