I like the taste of cooked papaya, be it cooked with coconut milk (ginataang papaya), sautéed (ginisa), or cooked with chicken and ginger broth (tinola). Of course, nothing beats atcharang papaya as an appetizer as far as I am concerned.
As I mentioned in the video, you can use salt as an alternative to fish sauce. I understand that not all people like fish sauce, so please try to substitute ingredients as you please. If you want to use pork, chicken or beef instead of shrimp, try adding it before the papaya and give it at least 8 minutes to cook.
Try this Ginisang Papaya recipe. Enjoy!
- 1 small unripe papaya, sliced
- 1 cup malunggay leaves
- 4 ounces shrimp, shell and head removed
- 2 tablespoons chopped parsley
- 1 small white onion, sliced
- 4 cloves garlic, crushed and chopped
- 2 tablespoons fish sauce
- ⅛ teaspoon ground black pepper
- 3 tablespoons cooking oil
- Heat the cooking oil in a pan.
- Saute the garlic and onion.
- Once the onion becomes soft, add the parsley and papaya. Continue to sauté for 3 minutes. Cover and cook in medium heat for another 3 to 5 minutes.
- Remove the cover. Add the shrimp. Stir. Cook for 1 to 2 minutes.
- Add the malunggay leaves. Stir and cook for 3 minutes.
- Pour-in the fish sauce and add the ground black pepper. Stir.
- Transfer to a serving plate. Serve.
- Share and enjoy!