400 grams fresh pomelo peel
300 grams green papaya
150 grams filtered water
50 grams ripe tamarind
50 grams fresh red beet
6 tablespoons cooking oil
2 teaspoon alum
1 tablespoon coarse salt
1 tablespoon minced garlic
1 teaspoon ground pepper
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons seasoning powder
1 tablespoon of salt

1. Peel the pomelo. The pomelo peel has 2 parts: an outer green part and an inner white part. Discard the green part entirely, and keep only the white part. The green part taste bitter.
2. Make thin slices for the white part so the bitterness can be rinsed off.
3. After finish shaving the pomelo peels, put them into a pot and start cooking.
4. Take the pot, add in the salt and the alum. Add in a bowl of water and then cover it with a lid and cook on high heat.
5. Meanwhile, take the unripened papaya and slice it into fine strands or use grater.
6. After done with the grating, put in a bit of salt to soften the papaya, and then use a cloth to wring dry all of the moisture. After that, cut them shorter.
7. When the water boils, add in the pomelo and let it well cooked for about 15 minutes. Put the lid back on.
8. Meanwhile, take the tamarind and put it into 150 grams of filtered water to make a tart sauce.
9. Squeeze the tamarind. When all the sourness of the tamarind has been extracted, take out and discard the seeds.
10. For a red beet color, cut the red beet into tiny cubes and then put them into a bowl and add in 4 tablespoons of water. About 5-10 minutes later, a reddish beet color will seep out. Filter it out, keep only the reddish colored liquid.
11. When the pomelo water already boils, take out the pomelo peels and put them in a bowl of cool water.
12. Rinse them out about 4 times with cool water to remove all the bitterness. Pour it out into a colander as such to let them cool. If the pomelo’s taste not bitter anymore, then enough with the rinsing.
13. Use a cloth to wring them dry and then put them in a bowl.
14. Separate them out evenly and then pour in the tamarind juice.
15. Mix them thoroughly and then pour in the lemon juice. Keep mixing it well. When the pomelo have softened, use hands to knead them well for about 10 minutes.
16. When the pomelo already smooth, add in the red beet coloring and then mix.
17. Add in the sugar, salt, and the rest of the seasoning and mix everything well.
18. Prepare the pan, add in a bit of cooking oil. Heat it.
19. Add in half of the minced garlic, and stir.
20. When the garlic has almost browned, take the roasted garlic out.
21. Turn the stove back on and add in all of the pomelo peels. Stir fry on low heat for about 15 minutes.
22. Keep stir fry until the pomelo peels are dried and stick together.
23. Pour in the remaining portion of cooking oil and mix evenly for a few more minutes so that the oil can be absorbed by the pomelo peels. Turn off the heat.
24. After the pomelo peels have completely cooled, mix in the half of the fresh garlic.
25. Add in the pepper.
26. Add in the papaya. Mix them up evenly.
27. The pomelo and the papaya mixture is ready to be formed into patties.
28. Take a round mould, fill in the mixture, press down on it.
29. To decorate the patty, put on it a sliver of garlic and a sliver of chili pepper.
30. Use a cellophone wrap with ample room to wrap the pink patty airtight.
31. After that, put the wrapped patty into a box to preserve them airtight.
32. Leave them for about 2 days until they become firm and tart from the pickling, and then they’re ready to be served.
33. The pink patty can be served with bread, sticky rice or vermicelli noodles.