For the sauce:
- 220 g Papaya, not fully ripened
- 4 medium sized Tomatoes, fully ripe
- 1 Hot peppers, red, long, mild
- 2 small Chillies, green or red, (cabe rawit merah)
- 10 g Diced ginger, fresh or frozen
- 2 tbsp Sunflower oil
- 100 g Coconut water
- 2 tbsp Tomato paste
- 1 tbsp Rice vinegar, black, mild
- 4 g Vegetable broth, Kraft bouillon
- 2 Kaffir lime leaves
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Coconut milk, creamy (24% fat)
- 3 medium sized Cloves of garlic, fresh
- 1 Msp Black pepper from the mill
- 1 Msp Cardamom powder
- 1 Msp Allspice powder
- 1 tbsp Oregano, fresh or dried
- 1 tbsp Lovage, fresh or dried
- 1 tbsp Celery leaves, fresh or frozen
- 1 tbsp Cashew nuts, coarsely grated
- 1 tbsp Flowers and leaves
- Cap a papaya at both ends, peel and core it and make a sufficiently heavy cut. Cut half of it into pieces approx. The size of a walnut, and work the other half into small cubes.
- Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and thirds across.
The red pepper:
- Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains, discard the stem.
- Wash the chillies, cut across into thin rings, leave the grains and discard the stalks.
- Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
The kaffir lime leaves:
- Wash the kaffir lime leaves and use them whole.
Frying and Cooking:
- Heat the sunflower oil in a sufficiently large pan and stir-fry all the ingredients from hot peppers to diced ginger in the hot 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. Simmer with the lid on for 15 minutes, remove from the heat and let cool down a little.
- In the meantime, mix the rice wine with the coconut milk and squeeze the garlic cloves. Mix in the remaining ingredients for seasoning.
- Remove the kaffir lime leaves from the broth and discard. Put the broth with the tomato paste and rice vinegar in the blender and purée finely on the highest setting for about 1 minute.
Cooking the linguine:
- Approx. Bring 1 liter of water to the boil, season with salt and cook the linguine for about 8 minutes until al dente. Drain the water.
The papaya sauce:
- Put the puree back in the saucepan. Add the mixture for seasoning, stir until homogeneous, add the small papaya cubes and bring the sauce to a simmer. Let simmer for about 2 minutes with the lid on. Taste the sauce with salt and pepper.
Garnish and serve:
- Distribute the linguine on the serving plates, pour the sauce over the linguine, garnish and serve warm.