Sauteed Papaya Flower Cakalang

ingredients


Boil papaya flowers in boiling water mixed with salt to reduce bitterness.

4 tablespoons oil, for sauteing
3 stalks lemongrass, take the white part, thinly sliced
2 turmeric leaves, thinly sliced
2 cm ginger, roasted, peeled, thinly sliced
250 g of papaya flowers, siangi, boiled until tender
150 g tuna, shredded-shredded
10 pieces of lime leaves, finely sliced
5 pieces of red chili, sliced ​​oblique 2 cm
3 stalks scallion, thinly sliced
3 pandan leaves, thinly sliced
3 pieces of papaya leaves, boiled, sliced
8 stalks basil, leaves picked
½ tsp salt

Seasonings, puree:

10 pieces of green chili
10 grains of red onion
5 cloves of garlic
5 pieces of curly red chili

How to Make:

Heat oil, saute ground spices, lemon grass, turmeric leaves, and ginger, stir-fry until fragrant.
Increase the heat, add the remaining ingredients, except the basil leaves and salt. Stir-fry until all ingredients cooked.
Enter the basil and salt and stir well. Lift. Serve immediately