Ingredients:
2 small (2x155g) tins of sardines- drain out the sauce
half (abt 180g) semi ripe papaya - remove skin and sliced
5 garlic - sliced
10 shallots - sliced
2 tbsp blended/grounded dried chilly paste
1/2 cup thick coconut milk
1 cup water
2 calamansi lime - extract juice
5 limau purut (kaffir lime) leaves - tear into pieces
3 tbsp oil
salt to taste
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Preparation:
When oil is heated, saute the garlic and shallots to soften.
Add in the chilly paste and continue to cook until the oil floats.
Put in the sliced papayas.
Mix in and pour 1 cup of water. Stir and let it cook to soften the papayas as well as the gravy thickens.
Now, goes in the rest of the ingredients from the sardines, lime leaves, coconut milk and salt. Stir to combine all the ingredients together. Continue to simmer until small bubbles appear and remove from heat.
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