Papaya Soup

Papaya has Papain, an enzyme that seems to increase lactation in post-natal mothers, as it helps speed up chemical reaction to the body. The fruit is also rich in Vitamin C, A, and potassium and it is abundant in green unripe fruits. Someone told me that tough cuts of meat can be tenderized by wrapping with papaya leaves as it break down the fibers in protein. Papayas when eaten as a fruit is soothing and has a cooling effect to the stomach as it helps digestion and is great after a heavy meal. This soup is inspired by a dear friend who is breastfeeding her one-year old son, and she tells me about how my late mother used to prepare this soup for her. Don't get me wrong, this soup is not restricted for new mothers but also great for the entire family, young and old as it is nutritious and healthy. I substituted the white fungus for dried bean curd sticks this time. Enjoy!

Ingredients:

1 medium green unripe papaya, peeled, seeds removed and cut into chunks

5-6 dried Chinese dates, rinsed

¼ cup dried peanuts, without skins

¼ cup dried white fungus (tremella), soaked with water

5 sticks dried beancurd sticks, soaked in water to soften (optional)

1½  lbs. lean pork

1½  lbs. pork bones

1 piece ginger

8 cups water

Method:

1. Wash meat and bones well and remove any fat. Fill a heavy deep pot with some water and pre-boiled the meat over high heat (doing this removes scum and impurities from the meat and bones). When it starts to foam on top, remove from heat and pour away the water. Give the meat a final rinse with warm water.

2. Return the pot back to the stove and add the 8 cups of water and the rest of the ingredients. Boil uncovered over high heat for about 30 minutes; close lid and simmer for another hour or so. Season with salt and pepper and serve warm.