How to Make Singaporean Pickled Green Papaya Asian Cooking Recipe Cuisine

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Singapore Pickled Green Papaya


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 1 Lb:

 1  green (unripe) papaya, about 700 g (1½ lbs)

 2 teaspoons salt

 2 cups (500 ml) distilled white vinegar

 100 g (½ cup) fine granulated sugar

Directions:

 Skin the papaya and halve lengthwise. Scrape out the white seeds and discard. With a vegetable peeler, shave the papaya flesh into long thin strips. 

 Transfer to a large bowl, sprinkle with the salt and toss to mix well. Set aside for 40 minutes.

 Squeeze as much of the moisture out of the papaya as possible. Pack the papaya strips into a large, very clean screwtop jar.

 Dissolve the sugar in the vinegar over low heat. Let cool slightly, then pour over the papaya strips. When completely cool, cover tightly. 
Let steep at least two days before serving. Pickle keeps for a couple of weeks in the refrigerator.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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