Ensaladang Langka
Enjoy as an appetizer, side dish or a main dish. It is creamy and paired very well with fried fish and of course, with warm white rice.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Ingredients
- Water for boiling the jackfruit
- 250 g (2 ½ cups) green/unripe jackfruit (sliced)
- ½ cup sliced red bell pepper
- ½ cup sliced onion
- ½ cup + 2 tbsp white vinegar
- 2-4 tbsp calamansi juice
- 2 tbsp white sugar
- Salt & pepper to taste
- 1 cup – 1 ½ cups (250-375 ml) coconut milk
- 2 chilis sliced
- Sliced cucumbers to be added just before serving
- Sliced green onions to be added just before serving
Instructions
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Wash and drain sliced jackfruit. Add to a boiling water and cook for 15-30 minutes or until soft, depending on how thick or thin the slices are. When cooked, drain and let it cool down to room temperature.
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When the jackfruit has cooled down, put it in a bowl with the rest of the ingredients and give it a good mix.
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Do a taste test and adjust as per your liking.
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Transfer in a container with lid and keep in the fridge to develop more flavor.
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Before serving, add cucumber slices and spring onions.
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Enjoy as an appetizer, side dish or a main dish.
Recipe Notes
- If fresh green/young jackfruit is not available, you can use the canned one but drain it properly.
- You may not need to add all the coconut milk. If you add more, you need to adjust the rest of the ingredients like vinegar, salt, pepper, and calamansi (or lemon).
- The boiling time of jackfruit may vary, depending on how thick or thin the slices are.
- I added sliced cucumber at the very end (just before serving) because I didn’t want the cucumber to get soggy.
- I used fresh coconut milk.