Ginataang Langka with Malunggay and Dilis
Young jackfruit, moringa leaves, and dried anchovies cooked in coconut milk with chili peppers.
Servings: 3 people
- 20 ounces young jackfruit
- 1 cup malunggay leaves
- 2 cups coconut milk
- 3/4 cup dried anchovies dilis
- 4 pieces Thai chili pepper
- Patis and ground black pepper to taste
- 3 tablespoons cooking oil
Heat oil in a pan.
Saute onion and garlic.
Once the onion softens, add anchovies. Cook for 30 seconds.
Add the jackfruit. Continue to saute for 3 minutes.
Pour coconut milk into the pan. Stir. Cover and cook in medium heat until the sauce reduces to half.
Add malunggay leaves. Cook until the coconut milk evaporates.
Season with ground black pepper and patis.
Serve with warm rice. Share and enjoy!
Calories: 675kcal | Carbohydrates: 58g | Protein: 12g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 1382mg | Fiber: 3g | Sugar: 36g | Vitamin A: 208IU | Vitamin C: 204mg | Calcium: 419mg | Iron: 6mg