Wednesday, December 22, 2010

Pickled Chillies Stuffed with Shredded Papaya

My house has 6 papaya trees and they yield a lot of fruits.  I have to give away to my friends and they are really happy that they got the chance to enjoy organic papayas.

One day my mom suggested me to make some papaya pickles.  I never do this before, anyway i will give it a try.  Finally i found a recipe from a Nyonya Baba cuisine book. 

here are the ingredients
2    medium sized green papaya
15  large green chillies
100 g shallots ,slice
100 g garlics, slice
20   g ginger, shredded
20   g turmeric, shredded
50 g dried prawns, soaked and pounded
2 tbsp oil
2 tbsp toasted sesame seeds
2 tbsp vinegar
15g sugar
1/2 tsp turmeric powder
1/2 tsp salt
pickling solution
150g sugar
250 ml vinegar
250 ml water
1/2 tsp turmeric powder
1/2 tsp salt or taste

Peel and shred papaya.  Dry in the sun for 1 day.
Wash and drain the chillies.  Make a slit in the chillies and scrape away the seeds and set aside.

Heat up half of the oil and fry the dried prawns, ginger and turmeric until fragrant.  Add in papaya and stir in seasoning.  Stir fry for about 2 minutes. Remove and let cool.  While waiting for the papaya to be cooled, prepare the pickle solution by heating up the remaining of the oil, add pickling solution and bring to just a simmering boil.
Stuff the papaya mixture into the slit chillies.  Arrange stuffed chillies, shallots and garlics in a suitable glass ware. Pour over with pickling solution.  Make sure that the chillies are completely covered by the solution.  Allow to pickle for 2 days before consuming.  It keeps well for about 3 days at room temperature and can be kept in the refrigerator for about 1 week.
Stuffed chillies in glass container

Pickle chillies stuffed papaya after 2 days.  Serve with a sprinkle of some toasted sesame seed.
Its a very appetizing dish.

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