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green papaya meat tenderizer - how to make papaya paste

Papaya Meat Tenderizer (Raw Papaya Paste)

Papaya meat tenderizer can make your life easy to cook tough meat with velvety texture. Here is step by step recipe and video to make papaya paste at home and store for 6 months. Use this natural meat tenderizer to cook beef, mutton, chicken, or lamb. It will hardly take 10 minutes to prepare this paste and store in the freezer (under best freezing conditions).
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Course: kabab
Cuisine: Indian, International, Pakistani
Keyword: papaya meat tenderizer, papaya paste
Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 6
Calories: 136kcal
Author: Hina
Cost: $1

Equipment

  • Blender

Ingredients

  • 2 Raw Papaya Medium Size
  • ½ teaspoon Salt
  • 1 tablespoon Cooking Oil

Instructions

  • Wash and cut papaya into pieces.
  • Remove seeds
  • Remove inner skin of papaya
  • Cut into small pieces
  • Wash again and keep it dry before blending
  • In a blender, add salt and cooking oil to ease the blending process.
  • Add papaya pieces and give it a good blend.
  • Pour the raw papaya mixture in the mold.
  • Cover with plastic wrap.
  • Freeze
  • Take out cube as per usage.

Video

Notes

Don’t remove the skin (Green part).
Never use water if you are storing it for the long run.
Usage: 1 tablespoon = 1 Kg Meat.
Freeze for 6 months.
 

Nutrition

Serving: 200g | Calories: 136kcal