Ingredients

2 small (2x155g) tins of sardines- drain out the sauce
half (abt 180g) semi ripe papaya - remove skin and sliced
5 garlic - sliced
10 shallots - sliced
2 tbsp blended/grounded dried chilly paste
1/2 cup thick coconut milk
1 cup water
2 calamansi lime - extract juice
5 limau purut (kaffir lime) leaves - tear into pieces
3 tbsp oil
salt to taste

Description

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