>> Wednesday, August 13, 2008
First of all, thanks to all my friends who made a wish for my birthday. Yup, August 12th is my birthday.
Before my birthday, I planned to make some foods from my childhood. Gohu is one of them, but unfortunately, I couldn't find unripe papaya for making it, then I decided to substitute it with mango. I was so excited when I peeled the mango, but olala.. the mango was too ripe. That's why the making of gohu was delayed until today after my better half bought me an unripe one. Thanks Cinta!
I really don't have any idea what should I translate gohu in English. Gohu can be named as spicy and sour cocktail, since the unripe papaya is mixed with spicy and sour juice made from red chili, ginger, water, vinegar and sugar. Gohu is originally from Manado, North Sulawesi. Manadonese foods are well known for its spiciness, and I love them.
Grown up in a neighborhood that mostly came from North Sulawesi, I found myself in love with Manadonese foods. This happened not only because I love spicy food but also because my closest neighbor was a great cooker. She sometimes invited me to eat at her home whenever I spent my time there playing with her daughter. Oooo.. I miss her, her food and her daughter badly. They had moved before I went to Germany.
For failing in searching of gohu recipe through the net, I asked Miund, a writer of Gokil, whose mother is Manadonese, to give me the recipe. She wrote me the recipe in the comment column of Sapo Tahu. The recipe was copied and pasted from her mom
By the time I boil the spicy water, the smell brought back the memory of my childhood. After testing it, I could say nothing but "Yay! It tastes gohu that I knew". It will be perfect if I could find unripe papaya, next time!
Thanks Miund. Thanks Tante. You are the best!
Recipe by Miund's Mother, modified by me
1 unripe mango, peeled, cut julienne (original recipe using unripe papaya)
500 ml water
3 tbsp granulated sugar
1 tbsp vinegar (as desired)
9 dried red chilies, soak in hot water, drained (you can use fresh chili)
1 knucklebone of fresh ginger, peeled
1. Boil the ground spices with water. Remove from the heat and sieve.
2. Add sugar, mix until dissolved. Season with vinegar. Mix well. Let it stand until cold (room temperature).
3. Fold in mango. Mix well and store in refrigerator for 1-2 hours before serving.