Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons cooking oil
- 1 cup thick coconut milk (second extraction)
- 8-10 heads of garlic, minced
- Salt to taste
- 1/2 cup slivered ginger
- MSG (optional)
- 1 teaspoon black peppercorns
- 1 cup thick coconut cream (first extraction)
- 1 medium green papaya, slivered thinly
- =
Directions
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.