I like ginataang langka, but I enjoy having ginataang langka with alimasag better. It is rich, flavorful, and has the right amount of heat.
Ginataang langka with alimasag is a dish composed of young (unripe) jackfruit, blue crabs, and gata. The jackfruit is sautéed in garlic, onion, and ginger and then cooked with coconut milk. Crabs and malunggay leaves are added in the middle of the cooking process.
For this recipe, I made use of Knorr Ginataang Gulay Recipe Mix as an alternative to regular coconut milk because it is already packed with flavors and spices that make my ginataan dish stand out. I bought the canned unripe jackfruit from the supermarket, while I got some fresh live blue crabs from the Asian store. I did not mind traveling around the area to complete the ingredients; my focus was on the prize. I knew that something good is going to happen soon.
It is easy to cook ginataang langka with alimasag. This recipe is fit for newbies. If you are a beginner with less or even without any cooking experience, this dish is something that you should consider cooking. I suggest that you follow every step in the recipe as it is written, and watch the video below for guidance. You should be able to cook your own delicious dish with ease.
Try this Ginataang Langka with Alimasag Recipe. Let me know what you think.
- 3 pieces blue crabs, cut in half
- 2 (20 oz.) cans unripe jackfruit, chopped
- 2 (33g) packs Knorr Ginataang Gulay Recipe Mix
- 1 cup malunggay leaves
- 2½ cups water
- 2 tablespoons fish sauce
- 3 pieces chili pepper (optional)
- 4 cloves garlic, crushed
- 1 small yellow onion, chopped
- 1 thumb ginger, sliced into thin strips
- 3 tablespoons cooking oil
- Heat oil in a pot.
- Saute garlic, onion, and ginger.
- Add jackfruit. Continue to saute for 3 minutes.
- Combine Knorr Ginataang Gulay Recipe Mix with 1 cup water. Mix well.
- Add chili pepper and pour the Ginataang Gulay mixture into the pot. Stir. Let boil. Cook in medium heat for 10 to 12 minutes while stirring every 5 minutes.
- Add crabs. Cover and cook for 10 minutes.
- Put the malunggay leaves into the pot and pour-in the fish sauce. Stir and then cook for 5 minutes or until the liquid eveporates completely.
- Transfer to a serving plate. serve.
- Share and enjoy!