Linguine with papaya sauce

Ingredients for 2 servings:

• 140 g linguine, dried
• 200 g papaya, not fully ripe
• 4 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 2 small red chili peppers (cabe rawit merah)
• 10 g ginger, fresh or frozen
• 2 tbsp sunflower oil
• 100 g coconut water (Asian shop, drinks)
• 2 tbsp tomato paste
• 1 tbsp rice vinegar, black, mild
• 4 g vegetable broth, instant (strong bouillon)
• 2 kaffir lime leaves
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp creamy coconut milk (24% fat)
• 2 medium-sized garlic cloves, fresh
• 1 pinch of black pepper from the mill
• 1 pinch of cardamom powder
• 1 pinch of allspice powder
• 1 tbsp oregano, fresh or dried
• 1 tbsp lovage, fresh or dried
• e.g. celery leaves, fresh or frozen
• n. B. Cashew nuts, coarsely grated
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

An exotic taste experience for vegans. Recipe from Bali, Indonesia.

Cut off both ends of a papaya, peel it, remove the seeds, and make a sufficiently heavy cut. Cut half into pieces about the size of a walnut, and dice the other half into small cubes. Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green core. Halve the halves lengthwise and cut them into thirds crosswise. Wash the red peppers and cut them crosswise into pieces about 1 cm wide. Leave the seeds on and discard the stems. Wash the chilies, cut them crosswise into thin rings, leaving the seeds on and discarding the stems. Wash the fresh ginger, peel them, and cut them crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and cut these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and thaw them. Wash the kaffir lime leaves and use them whole. Stir-fry all ingredients, from the chili peppers to the diced ginger, in the hot sunflower oil for 2 minutes. Deglaze with the coconut water. Add the tomato pieces, the walnut-sized papaya pieces, the vegetable stock, and the kaffir lime leaves. Cover and simmer for 15 minutes, remove from the heat, and let cool slightly. Meanwhile, mix the rice wine with the coconut milk and press in the garlic cloves. Mix in the remaining seasoning ingredients. Remove the kaffir lime leaves from the stock and discard. Place the stock, tomato paste, and rice vinegar in a blender and puree on high for about 1 minute until smooth. Bring about 1 liter of water to a boil, season with salt, and cook the linguine al dente for about 8 minutes. Drain the water. Return the puree to the saucepan. Add the seasoning mixture, mix until smooth, add the small papaya cubes, and bring the sauce to a simmer. Simmer with the lid on for about 2 minutes. Season the sauce with salt and pepper. Divide the linguine among serving plates, pour the sauce over the linguine, garnish, and serve warm.