Rumpu Rampe

Main ingredients

  • 1 cup papaya flower, picked
  • 1 cup banana blossom, blanched
  • 1 cup cassava leaves, blanched and chopped
  • ½ cup young papaya, jardinière
  • ¼ cup ikan asin (salted fish) or a pinch of shrimp paste
  • 4 pieces shallot, sliced
  • 3 cloves garlic, sliced
  • 2 pieces tomatoes, sliced
  • 1 piece red big chilli, sliced
  • 3 – 4 pieces red bird eye chillies, sliced
  • 2 tablespoons cooking oil
  • Salt to taste
  • 2 sprigs lemon basil



  • Salt the papaya flowers for about 10 minutes to take out the bitterness and wash it out.
  • Blanch it a couple of times or at least 3 times, 3 – 4 minutes each time.
  • Set it aside.
  • After that do the same process with the banana blossom and cassava leaf.
  • Then chop the blanched cassava leaf.
  • Set aside on separate bowl.
  • Heat cooking oil in a pan, add in sliced garlic and shallot, fry off until fragrant, then add in sliced tomato and chillies, fry until the tomato is soft, then add in salted fish, stir well.
  • Then add in young papaya, blanched banana blossom, papaya flowers and chopped blanched cassava leaves.
  • Stir fry the vegetables through.
  • Add in fresh lemon basil and salt to taste.
  • Serve with lemon basil as garnish.
25 minutes
2 portions