Sauteed Papaya Flower Buds

This one dish is full of fiber and rich in calcium. Calcium is required by the body for healthy bones and teeth. However, be careful for gout sufferers because these vegetables contain high purine.

Ingredients:

100 g of papaya flower buds
50 g of paddy oat leaves
100 g of water spinach sliced into 1½ cm
1 mackerel
1 handful of basil leaves
2 stalks of finely sliced lemongrass
3 bay leaves
2 cm of galangal sliced into ½ cm
3 kaffir lime leaves discarded the veins
1 tsp of lime juice

Mashed seasonings:

4 shallots
3 cloves of garlic
2 red chilies
5 green chilies
4 cayenne peppers
½ tsp of roasted shrimp paste

How to make:

After weeding the fish, give the lime juice and salt.
Place on a heat resistant container and then steam until tender.
Lift.
Allow to cool and then shred.
Boil papaya flower buds until tender.
Remove and drain.
Wash with clean water.
Saute the mashed seasonings until fragrant.
Enter the shredded fish.
Stir.
Add lemongrass, galangal, bay and lime leaves, and salt.
Stir.
Enter paddy oat leaves.
Finally, enter water spinach and basil leaves.
Cook until water spinach is tender.

For 4 servings.

Nutrition facts per serving:

Calorie: 91.6 kcal
Protein: 10.8 g
Fat: 2.4 g
Carbohydrate: 7.5 g
Fiber: 0.8 g

You may also like:

The Ultimate Dandelion Cookbook
Cooking with Flowers
The Edible Flower Garden
Flower Arranging
Taste Buds and Molecules

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