Ginataang Langka is young or unripe jack fruit cooked in coconut milk. This is a delicious dish that goes well with hot steamed rice. We were able to feature the Ginataang Langka Recipe a few months back. The video was shot in the Philippines during my last visit. I did not have a hard time getting the ingredients because they were readily available in the nearby wet market.
I got the unripe jack fruit from a small stall right in front of the market entrance. It was sold per kilo and it was already cleaned and chopped when I got it. This is what I call convenience. I also got the fresh coconut cream and milk from the same place. The vendor uses a special type of machine to grate the coconut and squeeze the liquid out of it. I enjoyed watching the process.
I always add dried fish when I make Ginataang Langka. The “daing” that I used in the featured recipe was special because we got it from Puerto Princessa City in Palawan during our trip to the underground river.
There are times when I have a deep craving for this dish. The good news is I can still cook Ginataang Langka even if I am here in Chicago, although the ingredients are not that fresh anymore. Canned unripe jack fruit and canned coconut milk can be purchased from most Asian or Filipino stores. Dried fish is also available.
I used dried anchovies (dilis) for this particular dish that I cooked. It came out really great. I also tried to reduce the liquid so that the dish will be drier. The result was a very good. It had more flavor and the texture was amazing. Anchovies rock!
As we all know, each dish can be cooked in many different ways. The difference can be the ingredients used or even the cooking method. I know that most of you are good cooks. Do you have your own way of cooking Ginataang Langka? Please feel free to tell us by posting a comment below this page.
- Serves: 4
- Serving size: 4
- 20 ounces (2 cans) unripe jack fruit; squeezed,and chopped
- 1 large red onion, minced
- 1 tablespoon garlic, minced
- 4 pieces dried Thai chilies
- 3 to 4 cups coconut milk
- ¾ cup dried anchovies (dilis)
- 2 tablespoons cooking oil
- 1 tablespoon fish sauce
- Heat a pan and then and pour-in the cooking oil.
- Pan-fry the dried anchovies for 2 minutes.
- Pour-in the coconut milk. Bring to a boil.
- Add the garlic and onions. Continue cooking for 4 minutes.
- Add-in the jack fruit and chilli. Simmer for 20 minutes while occasionally stirring.
- Put-in the fish sauce. Stir and continue simmering until dry.
- Serve. Share and enjoy!
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