foto: Facebook/Maryam
Brilio.net - Papaya leaves are often the choice of vegetables in various Indonesian dishes. However, many people are reluctant to process them because of their strong bitter taste. In fact, there is a simple trick that can be done to keep papaya leaves fresh green and free from bitterness without having to bother changing the boiling water repeatedly.
One effective way to remove the bitterness from papaya leaves is to boil them with salt and senggani leaves. This method has been shared by Maryam's Facebook account and has proven to be effective. Senggani leaves have special properties that help neutralize the bitter taste, while salt plays a role in maintaining the fresh green color of papaya leaves.
Getting to know senggani leaves and their role in eliminating bitternessSenggani leaves (Melastoma malabathricum) are wild plants that are often found in forests, fields, or roadsides in tropical areas. This plant has oval-shaped leaves with a slightly rough and hairy texture. In addition to being often used in traditional medicine, senggani leaves are also known to be able to remove the bitter taste of certain vegetables, including papaya leaves.
The tannin content in senggani leaves works as an absorber of bitter compounds in papaya leaves, so that when boiled together, the bitter taste is significantly reduced. Senggani leaves can be obtained at traditional markets or searched for directly in nature if you live in rural areas.
The role of salt in boiling papaya leavesSalt is not just an ordinary kitchen spice. When used in the process of boiling papaya leaves, salt helps maintain the green color of the leaves so that they remain fresh and not dull. In addition, salt also functions as a flavor binder, so that the texture and taste of papaya leaves become more delicious after being cooked.
How to boil papaya leaves to make them anti-bitter and keep them fresh and greenIf you want to cook papaya leaves with more delicious results and without a bitter taste, follow these steps summarized by BrilioFood from Maryam's Facebook account and several sources.
Material:
- 1 bunch of fresh papaya leaves
- 1 liter of water
- 1 tbsp salt
- 4-5 senggani leaves
How to make:
1. Wash the papaya leaves thoroughly under running water to remove dirt.
2. Heat the water in a pan until it boils.
3. Add enough salt to the boiling water.
Boil papaya leaves to make them anti-bitter and fresh green
photo: Facebook/Maryam
4. Add the papaya leaves and then the senggani leaves.
Boil papaya leaves to make them anti-bitter and fresh green
photo: Facebook/Maryam
Boil papaya leaves to make them anti-bitter and fresh green
photo: Facebook/Maryam
5. Boil for 5-7 minutes or until the papaya leaves become softer.
Boil papaya leaves to make them anti-bitter and fresh green
photo: Facebook/Maryam
6. Remove the papaya leaves from the boiling water and immediately soak them in cold water for a few minutes.
Boil papaya leaves to make them anti-bitter and fresh green
photo: Facebook/Maryam
Boil papaya leaves to make them anti-bitter and fresh green
photo: Facebook/Maryam
7. Drain the papaya leaves before cooking according to taste.
Boil papaya leaves to make them anti-bitter and fresh green
photo: Facebook/Maryam
After being boiled in the above way, papaya leaves can be processed into various delicious dishes. Some recipe ideas that can be tried include:
- Stir-fried papaya leaves with shrimp paste: Stir-fried papaya leaves with garlic, chili, and a little shrimp paste for a savory, spicy taste that will tempt your taste buds.
- Papaya leaf urap: Mix with grated coconut seasoned with special urap spices for a healthy and flavorful dish.
- Papaya leaf bobor vegetables : Cook with coconut milk and simple spices to produce soft and delicious bobor vegetables.
(brl/tin)
