Tumis Daun Pepaya Jepang: Sauteed Tree Spinach (Vegan)
Tumis daun pepaya Jepang, or sauteed tree spinach, is a dish of stir-fried leafy greens made using tree spinach, a vegetable that was introduced into Indonesian cuisine only in the late 90s.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gr tree spinach
- 5 shallots, peeled, thinly sliced
- 3 cloves garlic, peeled, thinly sliced
- 2 big red chillies, diagonally sliced
- 2 cm ginger, peeled, sliced
- 2 cm galangal, bruised
- 2 salam leaves
- 1 lemongrass, bruised, knotted
- 1 red tomatoes, chopped
- 5 bird’s eye chillies (optional)
- 2 tbsp sweet soy sauce
- Salt to taste
- 3 tbsp cooking oil
- 100 ml water
Instructions
- 1
Wash the leaves thoroughly and put the leaves in boiling water. Add some salt and boil it for around 20 minutes until tender.
- 2
When the leaves are done, cool and squeeze the water out as much as possible, and cut into smaller pieces. Set aside.
- 3
Heat the oil over medium flame, and sautee the shallots, garlic, big red chillies, ginger, galangal, salam leaves and lemongrass until fragrant (around 4 minutes).
- 4
Add the tomato, mix well.
- 5
Add the papaya leaves, stir the ingredients.
- 6
Add water, sweet soy sauce and salt. Cook for around 15 minutes until most of the liquid evaporates.
- 7
5 minutes before the veggie is done, add the whole bird’s eye chillies.
- 8
Transfer the dish into a serving bowl.