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Ingredients: 1. Green papaya vegetable oil 1,unripe,about g ( 1 lb 10 oz) 1 tbsp 2. Vegetable spice paste 250 g ( 9oz) 3. Lemon grass 1 stalk, bruised 4. Salam 2 5. Vegetable stock 1 litre ( 1 3/5 pints/ 4 cups),or chicken stock 6. Coconut milk 250 ml ( 8 fl oz/1 cup) 7. Salt a pinch or to taste 8. Crushed black peppercorns a pinch or to taste Garnish: Crip-fried shallots Chopped kaffir lime leaves Preparations: 1. For easier handing halve papaya across and peel after which,halve lenghways and cut into 4-6 pieces lengthways.slice across lengths for dice. 2. Saute papaya until it changes colour before adding stock. 3. It is important that soup never reaches the boil after coconut milk is added.Boiling coconut milk draws out oil Method: - Peel and deseed papaya,then cut into dice about 0.5 cm ( ˝ inch) thick. - Heat oil in a heavy soup pot.Add spice paste,lemon grass and salam leaves.Saute until fragrant. - Add papaya and continue to sauté until papaya is evenly coated with spice paste and changes colour. - Pour in stock and mix well.Bring to the boil and simmer until papaya is 75 per cent cooked. - Add coconut milk and simmer until papaya is tender.If liquid reduces too much,add more stock season to taste with salt and paper. - Ganish and serves. - For variation replace vegetable spice paste with that for seafood and garnish with diced,cooked seafood of choice.
Balinese Kitchen
