Ginataang Langka (jackfruit in coconut milk) is a local vegetable found in the Philippines and is sometimes called Jack fruit. This dish is exotic when cooked with coconut milk. Other variations use diced pork for additional flavor. For a healthier result, this recipe simply uses the jackfruit and dried fish. Dried fish like daing, sasap, dilis can also be used. They add more flavor to the dish without using salt or fish sauce. The jack fruit is sometimes referred to as “camansi” which is similar in taste and appearance. These vegetables are sometimes difficult to find when you are outside the country. Usually, a canned of jack fruit found in any Asian store is often your best solution. This dish is absolutely delicious and makes a perfect lunch for the entire family.
[btn color=”orange” target=””]Ingredients:[/btn]
- 500 g langkang gulay
- 3 pcs dried fish or daing fillets
- 1 small onion chopped
- 3 cloves garlic chopped
- 2 bird’s eye chili or labuyo chopped (optional)
- 2 cups coconut milk
- 1/2 cup water or more
- salt and pepper to taste
- Servings: 4
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Heat cooking oil in wok. Saute onion and garlic until soft fragrant.
- Pour in coconut milk and bring to a boil.
- Add the shredded dried fish and water. Simmer for a few minutes.
- Add langka vegetables. Cover and simmer over medium low heat until langka is fully cooked and sauce is thickens.
- Sprinkle with chili peppers. Salt and pepper to taste. Turn off heat.
- Serve with steamed rice. Enjoy!