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Most Filipino cooks would probably know about how essential coconut milk is to the cuisine. It just adds that much needed soothing flavor, and creates depth with its creaminess. And another ingredient we often use is dried fish, which for this dish, would be dulong. With its unique taste, we are able to enjoy a new layer of flavor for our dish. The well-balanced mix of components like these is probably why Utan nga Langka has grown to be such a favorite among Pinoy diners.
But first, you might be asking— what is Utan nga Langka? If you are familiar with the Ginataang Langka recipe, you’re pretty close to knowing what this dish is like. This recipe is basically unripe jackfruit with dried fish, which we then cook up in some coconut milk. See how familiar that is?
However, our Utan nga Langka uses more seasonings and spices to spruce up toe taste of the dish. This includes vinegar, Thai chili pepper, as well as some bago leaves for a hint of bitterness. Our blend of ingredients create for a one of a kind taste for the dish, rich with the comforting flavor of coconut milk, which complements strong notes from the vinegar and other seasonings.
Learn how to recreate this delightful Filipino dish with me!
How to cook Utan nga Langka:
To start things off, you will need to put 3 tablespoons of cooking oil into a large wok. Then heat this up. After that, incorporate 2 onions and 5 cloves of garlic, both of which you have chopped. Now sauté your ingredients. Then when our onions have softened, we can put our 1 cup of dried fish into the wok as well. Keep all of this cooking for 1 minute.
Continue by adding some flavor with 3 Thai chili peppers, as well as 2 cups of sliced bago leaves. Stir this thoroughly so we can balance out the taste throughout the dish. Then we’re going to add 1 tablespoon of fish sauce, as well as 3 cups of coconut milk. Wait for this to boil. And now, you can go ahead, and pour your 2 tablespoons of vinegar inside as well. Cook all of this for around 5 to 8 minutes more. Just make sure not to overcook the ingredients by keeping watch over the wok.
Adding a couple more seasonings:
Then you can take your 1 Knorr Shrimp Cube, and add it as well. We will keep cooking this until the liquid has fully evaporated. Once that has happened, it would be your sign to season this with our last ingredients, which would be ground black pepper and fish sauce. You can add a generous amount of this, or just little, depending on how salty you might like your Utan nga Langka. After that, just place everything on a serving plate of choice. And there you have it— heaps of warm, delightful Utan nga Langka! This is best with some freshly cooked rice so make sure to have some at your side for when you’re ready to chow down.
Found this dish enjoyable to your taste buds? How about trying some similar recipes we have right here at Panlasang Pinoy?
Suggested recipes that are like Utan nga Langka:
Like I mentioned earlier, Ginataang Langka is a lot like this delicious recipe. It has that unmistakably semi-salty and sour taste that really elevates the flavor of a dish. But if you would like something particularly milder, and less overpowering in taste, this might be the option for you. Of course, it still has that perfect level of spice from red chilies to go nicely with our coconut milk. But if you want to remove that kick altogether, I have another suggestion for you.
This one is definitely different in taste, but like our main dish, it has the qualities of a great regional recipe. Utan Bisaya makes use of a massive array of vegetables to provide a lot of color and vibrant quality to the dish. We have the likes of okra, long green peppers and tomatoes, all in one plate! Another great thing about this is it would be great for beginner cooks as it uses very simple steps— mostly adding ingredients, and letting them cook together.
Now if what you’re searching for is something with a bit more meaty satisfaction, you should definitely indulge in some Ginataang Langka with Pork. It has all the essentials of a great ginataan dish with its fish sauce and coconut milk, but we utilize cubed pork for some more protein, and something to fill you up for the day.
That’s it for now! Any thoughts about this Utan nga Langka recipe? Don’t hesitate to share them in the comments below.
- 2 lbs. unripe jackfruit sliced
- 1 Knorr Shrimp cube
- 3 cups coconut milk
- 2 cups bago leaves sliced
- 1 cup dried fish dulong
- 2 onions chopped
- 5 cloves garlic chopped
- 3 Thai chili pepper
- 2 tablespoons vinegar
- Fish sauce to taste
- 3 tablespoons cooking oil
- Heat oil in a large wok.
- Sauté onion and garlic.
- Add the dried fish once the onions soften. Cook for 1 minute.
- Add unripe jackfruit. Cook while stirring for 2 to 3 minutes.
- Add chili peppers and bago leaves. Stir.
- Season with 1 tablespoon fish sauce and then pour-in the coconut milk. Let boil.
- Add vinegar. Cook for 5 to 8 minutes.
- Add Knorr Shrimp Cube. Continue cooking until the liquid evaporates completely.
- Season with ground black pepper and fish sauce as needed.
- Transfer to a serving plate. Serve with warm rice.
- Share and enjoy!