Kuah Jukut Gedang (Balinese Green Papaya Curry)

I love Monday! Since my restaurant opened, my day off shifts to Sunday Monday. I spent the Sundays following where the kids would take me and just indulging on their company. Monday morning after sending the big kids off too school I got to cook whatever I please, for my self, which is generally something super spicy!!! Letting my self experiment on food from my childhood memories with the extra fusion of different method from different countries is so much fun and “Full”filling 🙂

Today I did “Kuah Jukut Gedang” (Green Papaya Curry), I actually ate five times today. I would eat more if there is any left. Even better my dad who is very picky with his food (trust me, he is super picky!) ate them for lunch and dinner. Totally forgotten to take photo, so will have to do this dish again soon 🙂

I understand green papaya can be hard to find in some areas, no need to stress, you can substitute green papaya with chokos or potatoes instead.

This recipe serves up to 8 people

What you need:

1 medium papaya (1-1.5 kg)

1 stalk of lemongrass

4-5 salam leaves (Indonesian bay leaves, but you can use just bay leaves)

3 Kaffir lime leaves

2 cups of water

Salt

Spice paste:

You can reduce the number of chillies from this recipe to suit your spicy taste

4 long red chillies

5 bird’s eye chillies

1 tsp coriander seeds

1 table spoon of ground camperia galangal (kencur) – this is the golden key to Indonesian cooking. White lotus Asian shop at Kingsford, Sydney, sold them dried. The closer substitutes is chasew nuts (I know, its totally unrealated, chasew nuts and galangal, but trust me, it does the trick)

2 table spoons of fresh chopped turmeric

3 table spoons of fresh chopped galangal

7 Shallots (small Asian onion), peeled and sliced

4 garlic cloves, peeled and sliced

1 tsp black pepper corn

1 tsp white pepper corn

1 tsp roasted shrimp paste (optional)

3 table spoons of coconut oil or olive oil or whatever cooking oil you have available

 

Method:

Combine and ground all the spice mix in mortal and pestle. If you don’t have one, you can use the food processor. Set aside. Peeled the papaya, remove the seed and rinsed. I prefer to wear gloves when I do this as green papaya has this sticky sap that leaves dark stain on your hand and make it itch (for me anyway). Cut them in chunk, say 4-5 cms.

Heat 3 table spoons of oil in a wok then fry the spice mix until fragrant. Bruised the lemongrass and tie it in knot and throw in with the spice mix. Add the salam leaves, kaffir lime leaves and the cut papayas, combined. Add water and bring to boil. Reduce heat and season with salt or light soy sauce. Simmer until papaya is tender.

Serve hot with steamed rice and fried shallots

Enjoy cooking and I really do hope that you will enjoy it as much as I did! J

Love,

Jules