Ginataang Langka with Dilis Recipe

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.

Ginataang Langka with Dilis

Ginataang Langka with Dilis Recipe

Ingredients

  • 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
  • 3/4 cup dried anchovies (dilis)
  • 2 tablespoons cooking oil
  • 1 tablespoon fish sauce

Cooking Procedure

  1. Heat a pan and then and pour-in the cooking oil.
  2. Pan-fry the dried anchovies for 2 minutes.
  3. Pour-in the coconut milk. Bring to a boil.
  4. Add the garlic and onions. Continue cooking for 4 minutes.
  5. Add-in the jack fruit and chilli. Simmer for 20 minutes while occasianally stirring.
  6. Put-in the fish sauce. Stir and continue simmering until dry.
  7. Serve. Share and enjoy!

Number of servings (yield): 4

  
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Comments

  1. love your recipes. used your you tube videos to make most of the filipino recipes i feed my husband and daughter. And she loves the siomai and especially the crispy spinach. Been having a hard time making her eat spinach and broccoli ( which I did the same to spinach. i told her its vegetable tempura and she now wants her veggies to be made that way. thank you for giving me an idea of how to serve veggies to my daughter in a more fun way and especially having her to start liking it. Keep making more videos online. Good job and more success!!!!

  2. I love this recipe! My mom used to cook this dish when I was in the Philippines. I want to cook it here in UAE but I couldn’t find the ingredients. =( I am noting down things I want to eat and buy when I go for vacation in Philippines, surely, eating ginataang langka will be on my list. =D

  3. would try this recipe. I always cook ginataang langka but mine is always soggy. I’ll try this dry version. thanks to you for panlasang pinoy!

  4. I love ginataang langka, haven’t tried this in Pinas only in UK where I use canned ones. Thanks for sharing.

  5. do you have to fry the dilis first or just put it as it is?