400 grams fresh pomelo peel 300 grams green papaya 150 grams filtered water 50 grams ripe tamarind 50 grams fresh red beet 6 tablespoons cooking oil 2 teaspoon alum 1 tablespoon coarse salt 1 tablespoon minced garlic 1 teaspoon ground pepper 2 tablespoons lemon juice 3 tablespoons sugar 2 tablespoons seasoning powder 1 tablespoon of salt - Peel the pomelo. The pomelo peel has 2 parts: an outer green part and an inner white part. Discard the green part entirely, and keep only the white part. The green part taste bitter.
- Make thin slices for the white part so the bitterness can be rinsed off.
- After finish shaving the pomelo peels, put them into a pot and start cooking.
- Take the pot, add in the salt and the alum. Add in a bowl of water and then cover it with a lid and cook on high heat.
- Meanwhile, take the unripened papaya and slice it into fine strands or use grater.
- After done with the grating, put in a bit of salt to soften the papaya, and then use a cloth to wring dry all of the moisture. After that, cut them shorter.
- When the water boils, add in the pomelo and let it well cooked for about 15 minutes. Put the lid back on.
- Meanwhile, take the tamarind and put it into 150 grams of filtered water to make a tart sauce.
- Squeeze the tamarind. When all the sourness of the tamarind has been extracted, take out and discard the seeds.
- For a red beet color, cut the red beet into tiny cubes and then put them into a bowl and add in 4 tablespoons of water. About 5-10 minutes later, a reddish beet color will seep out. Filter it out, keep only the reddish colored liquid.
- When the pomelo water already boils, take out the pomelo peels and put them in a bowl of cool water.
- Rinse them out about 4 times with cool water to remove all the bitterness. Pour it out into a colander as such to let them cool. If the pomelo’s taste not bitter anymore, then enough with the rinsing.
- Use a cloth to wring them dry and then put them in a bowl.
- Separate them out evenly and then pour in the tamarind juice.
- Mix them thoroughly and then pour in the lemon juice. Keep mixing it well. When the pomelo have softened, use hands to knead them well for about 10 minutes.
- When the pomelo already smooth, add in the red beet coloring and then mix.
- Add in the sugar, salt, and the rest of the seasoning and mix everything well.
- Prepare the pan, add in a bit of cooking oil. Heat it.
- Add in half of the minced garlic, and stir.
- When the garlic has almost browned, take the roasted garlic out.
- Turn the stove back on and add in all of the pomelo peels. Stir fry on low heat for about 15 minutes.
- Keep stir fry until the pomelo peels are dried and stick together.
- Pour in the remaining portion of cooking oil and mix evenly for a few more minutes so that the oil can be absorbed by the pomelo peels. Turn off the heat.
- After the pomelo peels have completely cooled, mix in the half of the fresh garlic.
- Add in the pepper.
- Add in the papaya. Mix them up evenly.
- The pomelo and the papaya mixture is ready to be formed into patties.
- Take a round mould, fill in the mixture, press down on it.
- To decorate the patty, put on it a sliver of garlic and a sliver of chili pepper.
- Use a cellophone wrap with ample room to wrap the pink patty airtight.
- After that, put the wrapped patty into a box to preserve them airtight.
- Leave them for about 2 days until they become firm and tart from the pickling, and then they’re ready to be served.
- The pink patty can be served with bread, sticky rice or vermicelli noodles.
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