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     Title: Malaysian Pickled Papaya
Categories: Pickles
     Yield: 1 -3/4 cups

   1/2    Almost-ripe papaya; (about
          -300 g / 10 oz)
   1/4 c  White vinegar (60 ml)
 1 1/2 tb Sugar
   1/4 ts Salt
     3    Chili padi; (bird's-eye
          -chillies), whole

 Preparation time: 20 minutes
 Cooking time: 5 minutes

 Peel the papaya, halve lengthwise and deseed, then slice into very
 thin strips. Rinse the papaya strips and pat dry.

 Bring the vinegar, sugar, and salt to a boil in a small saucepan.
 Remove from the heat and allow to cool.

 Add the chillies and papaya strips and transfer to a covered
 container. Keeps in the refrigerator for a month.

 Recipe FROM: The Food of Malaysia, Periplus 2005

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