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Suggest a better description1. Water sauteing: Turn on heat to medium temperature, pour water into the pot to cover the bottom, wait for the water to sizzle then saute the onions and ginger, stirring frequently for 3 minutes until onions are translucent and juices from ginger are released. Add 2 tbsp of water whenever pan dries up.
2. Add garlic and lemongrass and cook for 2 minutes. Add 2 tbsp of water every time pan dries up.
3. Add water and papaya, bring to boil and simmer at medium heat for 15 minutes with the pot covered. After the initial 10 minutes of cooking, add green chili.
4. Turn down heat to low and add tomatoes, salt and pper and cook uncovered for another 2-3 minutes until tomatoes just start to break down but not fully disintegrated/
5. Turn off heat, remove ginger chunks and lemongrass. Add the leafy greens and juice from 1 calamansi only upon serving.
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Serving Size: 1 Serving (458g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 55 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1325.7mg | 46 % | |
Potassium 350.4mg | 9 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 10.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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