Material:
200 grams of papaya flowers
Salt to taste
4 pieces of guava leaf
4 bay leaves
2 tbsp oil for sauteing
100 gr oncom, burn, diced
1 sweet corn cob, shaved
5 pieces of red pepper, whole
1 tomato, fruit seeds, cut into pieces
½ tsp sugar
¼ tsp powder powder
100 ml thick coconut milk
1 spring onion, cut 1 cm
Blend:
3 onion grains
2 cloves of garlic
3 pieces of curly red pepper
2 grains of pecan, roasted
2 cm turmeric, burn
1 cm ginger
How to make:
Knead papaya flowers with 1 tablespoon salt until wilted, rinse. Boil papaya flowers, guava leaves and bay leaves until cooked. Drain.
Heat oil, saute the spices finely so fragrant. Enter the flowers of papaya, oncom, corn, cayenne pepper and tomato. Add salt, granulated sugar, pepper powder and coconut milk, stirring until all the ingredients are cooked. Add the scallions, stir briefly
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Acehnese food..