Tinolang Papaya sa Gata

Name: Tinolang Papaya sa Gata
Yield: 4-5
Cuisine: Filipino
Ingredients: 1 tbsp (15 mL) Cooking oil; 4 cloves (20 g) Garlic, crushed; 1 pc (50 g) White onion, chopped; 1 pc (500 g) Green papaya, peeled and sliced; 1 pack (25 g) Mama Sita's Tinola Mix; 1 cup (250 mL) Water; 2 pcs (15 g) Green chili (siling haba); 2 cups (500 mL) Coconut milk; 1 cup (30 g) Malunggay leaves

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Green papaya simmers in Mama Sita’s Tinola Mix until tender, then finishes in coconut milk with green chili and malunggay (moringa) leaves.

Cooking time: Cook 13 min
Yield: 4-5
Difficulty: Beginner
Ingredients: 9 ingredients
Steps: 5 steps

First published June 17, 2020

Papaya chunks in a creamy coconut milk sauce with malunggay leaves — Tinolang Papaya sa Gata

Ingredients

Check off each ingredient as you go.

1 tbsp (15 mL)Cooking oil
4 cloves (20 g)Garlic, crushed
1 pc (50 g)White onion, chopped
1 pc (500 g)Green papaya, peeled and sliced
1 pack (25 g)Mama Sita's Tinola Mix
1 cup (250 mL)Water
2 pcs (15 g)Green chili (siling haba)
2 cups (500 mL)Coconut milk
1 cup (30 g)Malunggay leaves

Instructions

Sauté garlic and onion.
When onion is soft, stir in the papaya, Mama Sita’s Tinola Mix, and water. Let it boil.
When the papaya is tender, add the green chili and coconut milk. Continue cooking over medium heat.
When the mixture starts to boil, add the malunggay leaves, lower the heat, and cook for another 2 minutes.
Remove from heat and serve.