Ginataang Langka

Comfort food doesn’t only mean desserts, pasta or burgers. It can also be Ginataang Langka or any dish with coconut milk that accompanies rice. Well, at least for me.

I’ve been feeling down lately and having a comfort food that reminds me of home cheered me up a bit. When feeling down, I usually crave something like ice cream and donuts. Or it can be brownies. But there are times that I love any dish that goes perfectly with rice.

Ginataang Langka is one of my favorites. It is a Filipino dish made with sliced unripe jackfruit cooked in coconut milk. Although this is not the type of Ginataang Langka I grew up with, this is also delicious and it’s nice to try another version.

My Mom’s version was with smoked/grilled fish, turmeric powder, spices and coconut milk. The version I am sharing with you today uses less spices but the addition of fried anchovies enhances the flavor. It is amazingly delicious with warm rice and fried fish.

NOTES ON GINATAANG LANGKA:

• 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.

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 Full Plate Thursday, 603 | FIESTA FRIDAY #447 | What’s for Dinner? Sunday Link up #382 |

Print

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).

 

Thanks a bunch for spending your precious time with me!

Please follow and like us: