Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous GEDANG MEKUAH
(Green Papaya Soup) with you. Have fun sizzling and selamat makan (bon appetit)!

other recipes

GEDANG MEKUAH (Green Papaya Soup)

Unripe papayas are often used as a vegetable in Bali. If these are not available, you can use summer squash or Chinese winter melon.

INGREDIENTS:

1 unripe papaya, weighing roughly 750 g (1½ lb)
1cup spice paste for seafood
1liter chicken stock
¼ liter coconut milk
2 salam leaves
1 stalk lemon grass, bruised
¼ tsp powdered white pepper
100 g shrimps, clams, and mussels
1 tsp salt
Fried shallots to garnish

PREPARATIONS:

Peel the papaya, cut in half lengthwise and remove the seeds. Slice the papaya lengthwise in 4 or 6 slices, then slice crosswise in slices about 0.5 cm (1/4) thick.

Heat stock, add seafood marinade and chicken stock and bring to the boil. Simmer 2 minutes then add the salam leaves, lemon grass and papaya and simmer gently until the papaya is 75% tender. Add coconut milk and continue to simmer (do not boil) until papaya is tender. If the stocks reduce too much, add more. Season to taste with pepper and salt and garnish with fried shallots.