Ensaladang Langka simply translates to Jackfruit Salad, which uses young/green jackfruit.
If I am not mistaken, Ensaladang Langka is on my sister’s monthly menu. And because she told me several times how much she loves it, I had to aske her how she makes it. She didn’t give me the exact measurements, so I had to figure it out myself.
This salad is often served as an appetizer, as a side dish or even as a main dish, usually served cold. The main ingredients are green/young jackfruit and coconut milk. The rest are basic ones that you can find in your kitchen.
I’ve been keeping my sister’s list of ingredients, but it took me a while to make this because it’s difficult to find fresh young jackfruit here in UAE. I am so glad that I found one online. It ships from the Philippines so it’s a bit pricey, but I thought it’s worth the try.
The process is very easy – boil young jackfruit, let it cool down and mix with the rest of the ingredients. And oh, you have to wait for a few hours before you can enjoy coz we need the flavors to develop.
Ensaladang Langka is now my favorite. It is creamy and paired very well with fried fish and of course, with warm white rice. Just yum!!
NOTES ON ENSALADANG LANGKA:
- 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.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am sharing this at Fiesta Friday #433, I hope my friends over there will love this. And yey! I am co-hosting this week!
Also sharing this at Full Plate Thursday, 589 | Happiness is Homemade | Lou Lou Girls Fabulous Party 425 |
Ensaladang Langka
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.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
