Malaysian Pickled Papaya
From
Ben Collver@1:124/5016 to
All on Thu Jun 5 07:25:35 2025
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Title: Malaysian Pickled Papaya
Categories: Pickles
Yield: 1 -3/4 cups
1/2 Almost-ripe papaya; (about
-300 g / 10 oz)
1/4 c White vinegar (60 ml)
1 1/2 tb Sugar
1/4 ts Salt
3 Chili padi; (bird's-eye
-chillies), whole
Preparation time: 20 minutes
Cooking time: 5 minutes
Peel the papaya, halve lengthwise and deseed, then slice into very
thin strips. Rinse the papaya strips and pat dry.
Bring the vinegar, sugar, and salt to a boil in a small saucepan.
Remove from the heat and allow to cool.
Add the chillies and papaya strips and transfer to a covered
container. Keeps in the refrigerator for a month.
Recipe FROM: The Food of Malaysia, Periplus 2005
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