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Ginataang Langka

A vegetable dish mainly made with unripe jackfruit and coconut milk – comforting and pairs perfectly with warm rice and fried fish.

Cuisine Filipino
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Jhuls @ The Not So Creative Cook

Ingredients

  • Cooking oil
  • Dilis (dried anchovies)
  • 1 onion chopped
  • 1 thumb-sized ginger chopped
  • 4 garlic cloves chopped
  • 250 g fresh jackfruit sliced & washed
  • 250-500 ml coconut milk
  • 250 ml coconut cream
  • 1 vegetable cube (optional)
  • Chilis (optional)
  • Salt & pepper to taste
  • Sliced spring onions

Instructions

  1. In a pan over medium heat, add cooking oil. When the oil is hot enough, add dilis (dried anchovies) and fry until cooked. Remove from the pan, drain on paper towels and set aside.
  2. Using the same pan, add garlic, onion and ginger. Cook for about 2 minutes or until soft.

  3. Add sliced jackfruit and coconut milk (see notes). If using vegetable cube, also add at this point. Cover the pan and let simmer for 20-30 minutes or until jackfruit is soft. You can also add chilis at this point. Note: I didn't add the entire coconut milk at once, and then I just add portion by portion when necessary.

  4. When jackfruit is soft, add coconut cream (see notes). Let boil once again.
  5. Season with salt & pepper. Add sliced spring onions. Add more fried anchovies if desired.

Recipe Notes

  • It is preferable to use fresh jackfruit, but if it is not available, the canned one is fine. You just have to adjust the cooking time. And as per my experience, the canned jackfruit may turn darker in color, depending on the brand.
  • I used fresh coconut milk (second squeeze) & cream (first squeeze), but you can also use canned or powder.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).