Ginataang Langka Recipe

Ginataang Langka refers to unripe jackfruit cooked in coconut milk. Although jackfruits are considered fruits, unripe ones have the same attributes as vegetables; this was the reason why jackfruit in this recipe is treated as such. As for the flavor, much of it comes from the salted dried fish (locally known as daing); I also like using shrimp cube to add more taste to this dish.

I am not a big fan of jackfruit and anything cooked in coconut milk when I was a child. However, things changed when this dish was introduced to me during our vacation in Romblon (which is the hometown of my parents). Electricity is a luxury during those days and having dinner means eating by the candle light. I tried all the dishes served on the table because the dark did not give me the option to visually qualify the food in front of me. After trying Ginataang Langka, I immediately loved it; it wasn’t until when my plate was all cleaned-up when I learned that the delicious dish that I enjoyed is called “utan nga langka”.

After doing some experimentation later on, I learned that using toasted anchovies (sinangag na dilis) also works well with ginataang langka.

Try this Ginataang Langka recipe and let me know what you think.

Ginataang Langka

Ginataang Langka Recipe


  • 1 lb unripe jackfruit; peeled and chopped
  • 1 large onion, diced
  • 1 piece shrimp cube
  • 5 cloves crushed garlic
  • 3/4 cup tomatoes, diced
  • 3 to 5 pieces red chilies
  • 3 cups coconut milk
  • 3/4 cup water
  • 1/2 cup fried dried fish (daing), bones removed

Watch the cooking video:

Cooking Procedure

  1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
  2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.
  3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming.
  4. Add the fried dried fish and cook for 5 minutes.
  5. Pour-in water and allow re-boiling.
  6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes.
  7. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up.
  8. Transfer to a serving plate then serve.
  9. Share and enjoy!

Number of servings (yield): 6


  1. Try nyo yung ginataang langka with reno and pork belly tapos yung onion,garlic and ginger sauteed nyo sa butter or margarine instead of cooking oil its really good.5

  2. hi! i’d like to try this recipe but i was wondering how long should i boil the unripe jackfruit before cooking it? or should i just include it without boiling it first. thanks

  3. bobea3rd says:

    Can i use hinog na lanka here? What would be the outcome then if i use it?

  4. bobby_samonte says:

    slmat s panlasang pinoy tnx chef….

  5. norvie says:

    hi, guys from abu dhabi, i was from abu dhabi too. You can try Spinneys or Lulu’s supermarket, or the filipino store near KFC resto in airport rd. you may find jackfruit there. Good luck!

  6. There you go! I found it!! So, were from the same province pala. Cool! :)

  7. hi kuya..langka is my fave from Bicol…but im working hir in korea..tnx for sharing dis recipe..its really a good help..i learned how to cook..more powers poh!!!

  8. This dish is very popular in Visayas region. I am from Negros Occidental and this is my favourite dish.

    “Utan nga langka” means – “utan” means “gulay” in Filipino so if the Langka or Jackfruit is not ripe then we call it as “utan” or “gulay”. If the Jackfruit or Langka is ripe then it is a fruit. Yeah i know it is confusing but this is how it is.

    @Jasmin – you can’t use the Jackfruit from the can as it has preservatives and additional flavours and also most jackfruits in cans are RIPE. So they are not “Utan”. But if you can find canned unriped jackfruit then you can try it but you will not get the right taste to this dish.

    You can use “Tuyong Dilis” as an alternative to “daing”.

  9. yumchai says:

    Hi, I tried it with Ligo Sardines. I sauted the garlic and onion, then added the sardines. Then, followed by the coconut milk. Let it boil then add the tomatoes and water and chilies. Just let it boil until cook.

  10. yumchai says:

    Hi. Can I use sardines instead of fried daing?

    • I’m not really sure about that, yumchai.

      • …it’s my lola’s favorite dish to cook for us “ginataang langka” because it is cheap and she has alot of langka trees in her yard…. sardines is her best secret that really makes it good…..p.s.without tomatoes and shrimp cube…and fried galunggong….hot rice na binalot sa dahon ng saging!!!!!yummy!

  11. This is really my favorite food sa pinas. Where can I find unriped langka here in Pennsylvania or Marland?

  12. This dish sounds very interesting, but I don’t know if I can get jackfruit here in Los Angeles. If I can’t find it, is there something I can use as a substitute?

    Also, what does “utan nga langka” mean?

    • If you go to any ASIAN SUPERMARKETS, they usually have it there. Meaning the ones in the can. It’s better than nothing right?

      Also, “utan nga langka” I don’t know what it means.

  13. patot tan says:

    kasimanwa,at first glance from ur surname, i already surmised u’r from romblon. na confirm ko lang when u mentioned romblon. i am from romblon, as well. tablas island to be exact. may i know from what place u are?

    “utan nga langka” literally means “gulay na langka”. the explanation of that friend fr negros is right- utan or gulay- if unripe but fruit- pag hinog na

  14. hello kuya thanks po uli sa recipe nyo.taga romblon pala parents nyo if i am not mistaken san agustin po ba? taga don din po ako.

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