Papaya or pawpaw is usually enjoyed and eaten ripe because it is sweet and good for the digestive system. A perfect dessert because it is in fact, a fruit with less calories. But when used in cooking, it should be unripe or sometime nearly ripe and still hard. This ginataang papaya recipe is also perfect for vegetarians because it does not contain meat or fish.
To cook ginataang papaya; In a pan heat cooking oil and saute garlic. When garlic starts to turn brown, add the ginger and peppercorns and saute while pressing down to pulverize mixture. Saute the papaya in the pan. Pour in second extraction of coconut milk, salt and MSG, Cover and simmer 10 to 15 minutes or until papaya turns transparent. Add first extraction of coconut milk and simmer 5 minutes more. Correct seasoning. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Cook Ginataang Papaya
Ingredients
- 2 tablespoons cooking oil
- 1 cup thick coconut milk second extraction
- 8 to 10 heads of garlic minced
- 1/2 cup slivered ginger
- 1 teaspoon black peppercorns
- 1 cup thick coconut cream first extraction
- 1 medium green papaya slivered thinly
- MSG optional
- Salt to taste
Instructions
How to cook Ginataang Papaya:
- In a pan heat cooking oil and saute garlic.
- When garlic starts to turn brown, add the ginger and peppercorns and saute while pressing down to pulverize mixture. Saute the papaya in the pan.
- Pour in second extraction of coconut milk, salt and MSG, Cover and simmer 10 to 15 minutes or until papaya turns transparent.
- Add first extraction of coconut milk and simmer 5 minutes more. Correct seasoning.
- May serve already at this point unless you want it of thicker consistency, in which case, let it simmer on low heat until of desired consistency.
