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sauteed papaya flowers tumis bunga pepaya

Sautéed Papaya Flowers (Tumis Bunga Pepaya)

This traditional dish from Maluku, Indonesia, combines tender papaya leaves (daun pepaya) and delicate papaya flowers (bunga pepaya) sautéed with fragrant spices and crispy anchovies. It’s a bold, slightly bitter, savory dish often paired with steamed cassava instead of rice. Perfect for those who love authentic island flavors with a touch of heat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Dish, Side Dish
Cuisine: Indonesian, Maluku
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g papaya leaves daun pepaya – boiled, drained, and roughly chopped
  • 150 g papaya flowers bunga pepaya – boiled and drained
  • 100 g anchovies ikan teri – fried until crispy
Spice & Aromatics
  • 5 shallots – thinly sliced
  • 5 garlic cloves – thinly sliced
  • 10 bird’s eye chilies cabai rawit – thinly sliced (or substitute red Thai chilies)
  • 3 bay leaves daun salam
  • ½ tsp salt
  • 1 tsp sugar optional
  • 50 ml water about 3 tbsp
  • 3 –5 tbsp vegetable oil
Optional for Aroma
  • A handful of lemon basil kemangi – or use fresh sweet basil
  • Juice of ½ lime or lemon

Instruction
 

Prepare Papaya Leaves & Flowers
  1. Boil papaya leaves in salted water for about 5 minutes, drain. Repeat boiling twice to reduce bitterness.
  2. Boil papaya flowers in the same way. Drain well and set aside.
Cook the Base
  1. Heat oil in a large skillet over medium heat.
  2. Sauté shallots, garlic, and bird’s eye chilies until fragrant (about 2–3 minutes). Add bay leaves.
Combine Everything
  1. Add papaya leaves, papaya flowers, and crispy anchovies to the pan.
  2. Season with salt and sugar. Pour in a splash of water and stir well until everything is coated and the liquid evaporates.
Finish with Fresh Notes
  1. Toss in lemon basil and squeeze lime juice (if using). Stir for 1 minute.
  2. Remove from heat and serve warm.

Notes

  • Papaya Leaves & Flowers: If you can’t find fresh papaya leaves or flowers, check Asian or African grocery stores. They are sometimes sold frozen.
  • Bitterness Control: Boil the leaves and flowers twice with salted water. A squeeze of lime at the end adds brightness.
  • Anchovy Substitute: Use small dried anchovies (sold in Asian stores). If unavailable, use crispy bacon bits for a similar salty crunch.
  • Heat Level: Reduce or omit bird’s eye chilies for a milder version, or replace with jalapeño slices.
  • Serving Suggestion: Traditionally served with boiled cassava, but it pairs beautifully with steamed rice or roasted potatoes.