Papaya has got to be one of the most underrated fruits in the market. Aside from having a succulent flesh when ripen (ripe papaya + ice + milk = YUM), the green and raw ones would make amazing and delicious viand meals that are common on the Filipino table.
Today, I am sharing a really really quick papaya stir fry. Preparation requires no hassle and the whole dish cooks in 20 minutes or less.
Here we go…
Papaya (cut into strips/julienned), tomatoes, onion, garlic, fresh garlic (bawang na sariwa), salt & pepper, paprika.
Note: Julienned papaya is readily available in your local markets. The bawang na sariwa is the one with long green leafy stalks that looks like chives. I don’t have any idea that it is a baby garlic though. Haha. Lastly, I use paprika all the time. Lol.
- In a wok, sauté garlic, onion, and bawang na sariwa until soft and fragrant. Reserve leafy stalks. Add tomatoes and cook until crushed, about 4 minutes.
- Add papaya. Season with salt, pepper, and paprika. Cover for 5 minutes and let the salt extract the natural juices of the papaya.
- Add hot water. The water helps the papaya to soften easily. We don’t want tough vegetables.
- Simmer until papaya is soft and tender (al dente).
- Garnish with chopped bawang na sariwa leafy stalks. Serve with white rice.
For non-vegan options, you can add hibe (dried small shrimps) or even fresh shrimps. Likewise, you can use meat stock (shrimp stock will work best) instead of just hot water for bolder flavours.
I ate mine with white rice but the dish itself can stand alone. I am always saying this but the key to simple vegetable recipes is that they must be as fresh as possible. Also, remember not to overcook your vegetables because you’re losing the sense of eating them if you do that.
Happy (healthy) eating everyone! 🙂
Welcome to another edition of the vegan friendly recipe! For today, I am sharing my personal favorite dish which is a quick vegetable curry. Again, the recipe is pretty straightforward so I guess there will be little trouble following the procedures.
- 1 whole cauliflower, cut into florets
- 1 big potato, cubed
- 1 big sweet potato, cubed
- curry paste/powder
- coconut milk
- water, to dilute
- garlic and onion, minced
- chillies, if spicy curry is desired
- 2 tbsp. olive oil
- seasoning (salt, pepper, paprika)
- basil leaves or cilantro leaves, to serve
- In a large sauce pan, heat a tablespoon or two of olive oil. When pan is hot, add your two kinds of potatoes and stir fry until slightly soft. Add your cauliflower then after until slightly tender. We lightly fry our vegetables to form a crust and create a texture so that it won’t be soggy when dumped into the curry mixture. Set aside.
- In the same pan, sauté garlic and onion until soft. Add curry paste/powder (I used curry powder from the grocery.) and cook until fragrant, about 1 minute.
- Stir in coconut milk and water (depending on what consistency you like) and bring to a boil. Add pre-cooked vegetables and season with salt, pepper, and a little of paprika. Reduce heat and simmer until vegetables are tender, about 8-10 minutes.
- Garnish with basil or cilantro and serve with rice.
This recipe makes 4 servings. I ate this on my own for maybe 2 days (2-3 meals a day). Be sure to store in your fridge if not consumed because coconut milk might spoil with room temperature (room temperature is pretty high/hot in the Philippines so). Reheat through microwave and it will surely taste as good. 🙂
As a part of changing my “diet” drastically which is basically staying away from all kinds of animal meat, I had to figure out food recipes that would suffice that “diet” and at the same time would still satiate me like what my normal source of protein do.
In the next days, I’ll be posting short (like really short) and easy recipes that I tailored to suit up the said
diet. Also, eventhough majority of those who are reading this right now most probably don’t do this “food selection,” I thought of sharing these recipes anyways on the blog because first, I surely can consider this healthy and healthy is the main train that everybody rides recently, and secondly it is god damn tasty (at least for me, lol).
Likewise, the recipes I’ll be sharing are quite straightforward which makes cooking a little bit undemanding even for the fearfuls.