Ginataang Papaya or unripe papaya cooked in coconut milk is one of my favorite ginataan dishes. Green papaya has a good distinctive taste which I really like, and food cooked in coconut milk is something that I adore – no wonder, ginataang papaya is like heaven-sent.
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Have you tried cooking ginataang papaya before? This ginataang papaya version makes use of salted dried fish, which is known as daing in the Philippines. It gives this dish its delicious flavor.
Aside from fish, you can also use chicken or pork as a substitute in this recipe – shrimp is also a good idea. I added malunggay (moringa) leaves to make this dish tilt to the healthy side. You can also use spinach as a substitute for malunggay.
I should warn you to keep track of your rice intake because this dish is too good that you can consume more rice than you usually do.
Tell me what you think about this recipe. I would love to hear from you.
Try this delicious Ginataang Papaya recipe. Enjoy!
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- 1 small green papaya, cut into wedges
- 3 pieces medium sized dried fish (daing), fried
- 2 ½ tablespoons fish sauce
- 2 cups coconut milk
- 1 cup malunggay leaves
- 1 small yellow onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons cooking oil
- 1 thumb ginger, minced
- ¼ teaspoon ground black pepper
- 3 pieces chili (optional)
- ½ cup water
- Heat the oil in a pan.
- Saute the garlic and ginger. Add the onion. Continue to cook until the onion becomes soft.
- Add the fried dried fish (daing). Stir. Cook for 1 minute.
- Pour-in the coconut milk; stir. Simmer for 5 minutes.
- Add the papaya. Cover and cook in medium heat for 15 minutes. Add water if necessary.
- Put-in the malunggay leaves. Stir and cook for 2 minutes.
- Pour-in the fish sauce and add the ground black pepper and chili (chili is optional). Stir. Cook for 2 minutes.
- Transfer to a serving plate.
- Serve. Share and enjoy!
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