📝 About This Recipe
A beloved Indonesian classic, Tumis Daun Pepaya celebrates the unique, pleasantly bitter profile of young papaya leaves balanced by umami-rich aromatics. This dish is a masterclass in Indonesian flavor balancing, utilizing traditional techniques to soften the leaves' natural bite while infusing them with the savory punch of bird's eye chilies and salty anchovies. It’s a rustic, soul-warming vegetable side that perfectly embodies the vibrant, bold spirit of Javanese home cooking.
🥗 Ingredients
The Greens
- 500 grams Young papaya leaves (stems removed, thoroughly washed)
- 5-7 pieces Guava leaves (used during boiling to reduce bitterness; do not eat)
- 2 tablespoons Salt (for the boiling water)
Aromatics & Spices
- 8 pieces Shallots (thinly sliced)
- 5 cloves Garlic (thinly sliced)
- 5-10 pieces Red Bird's Eye Chilies (sliced diagonally; adjust to heat preference)
- 3 pieces Large Red Chilies (sliced diagonally)
- 2 cm Galangal (bruised/smashed)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
The Savory Base
- 50 grams Dried Anchovies (Ikan Teri) or Tiny Shrimp (Rebon) (fried until crispy)
- 1 tablespoon Palm Sugar (grated or finely chopped)
- 1/2 teaspoon Salt (adjust to taste)
- 1 teaspoon Mushroom Bouillon Powder (or chicken powder)
- 3 tablespoons Cooking Oil (for stir-frying)
- 100 ml Water
👨🍳 Instructions
-
1
Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt and the guava leaves; the guava leaves contain tannins that help neutralize the extreme bitterness of the papaya leaves.
-
2
Submerge the papaya leaves in the boiling water. Boil for about 10-15 minutes or until the leaves are tender. Do not overcook to the point of mushiness.
-
3
Drain the leaves immediately and plunge them into a bowl of ice water to stop the cooking process and preserve the green color.
-
4
Once cooled, squeeze the leaves firmly with your hands to remove as much excess water as possible. This is a crucial step to ensure the stir-fry isn't soggy.
-
5
Bunch the squeezed leaves together on a cutting board and chop them into 2-cm wide ribbons. Set aside.
-
6
In a large wok or skillet, heat 3 tablespoons of oil over medium heat. Fry the dried anchovies (ikan teri) until golden and crispy. Remove half of them for garnish, leaving the rest and the oil in the pan.
-
7
In the same oil, sauté the sliced shallots and garlic until fragrant and translucent, about 2-3 minutes.
-
8
Add the sliced red chilies, bird's eye chilies, bruised galangal, and salam leaves. Stir-fry for another 2 minutes until the chilies soften and the aromatics are highly fragrant.
-
9
Add the chopped papaya leaves to the wok. Toss well to coat the leaves in the aromatic oil and spices.
-
10
Pour in 100ml of water to help the flavors meld. Season with palm sugar, salt, and mushroom bouillon.
-
11
Continue to stir-fry for 5-7 minutes over medium-high heat until the water has mostly evaporated and the leaves have absorbed the seasoning.
-
12
Perform a final taste test. The flavor should be a harmonious blend of salty, spicy, and slightly sweet, with a gentle bitter finish.
-
13
Remove the galangal and salam leaves before serving. Transfer to a serving plate and garnish with the remaining crispy anchovies.
💡 Chef's Tips
To further reduce bitterness, you can boil the leaves with 'clay' (Ampo) if available, which is a traditional Javanese method. Always squeeze the boiled leaves as dry as possible; excess moisture prevents the aromatics from clinging to the greens. If you don't have guava leaves, you can substitute with 3-4 pieces of dried garcinia cambogia (asam gelugur) or just more salt. Don't skip the palm sugar; it is essential to balance the bitterness and the heat of the chilies. For a vegan version, omit the anchovies and use fermented soybean paste (tauco) for that savory umami kick.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steamed jasmine rice. Pairs beautifully with 'Ayam Goreng' (Indonesian Fried Chicken) or 'Ikan Bakar' (Grilled Fish). Add a side of 'Tempe Goreng' (Fried Tempeh) for a complete, protein-rich Indonesian meal. Goes excellently with a cold glass of Iced Sweet Tea to contrast the spicy heat. Serve with a dollop of Sambal Terasi if you desire an extra layer of shrimp paste aroma and heat.