May 27, 2013

Ginataang Langka (Unripe Jackfruit in Coconut Cream)

The two basic items necessary to sustain life are sunshine and coconut milk. 
~Dustin Hoffman

I'm sure you noticed it too that I love foods with coconut cream or milk. It's my obsession. Believe it or not, I always drink a cup of coconut milk every time I make some for my dishes. Some have "issues" when drinking fresh coconut milk but not me, I consider it as my lactose free milk - a tummy friendly milk.  But really... why do I go loco over coco? Well, my answer is... it is naturally good... it is simple yet sublime!

I made Ginataang Langka last week. It's not on my weekly menu list but when I went at the market and found a pack of unripe jackfruit that costs 10 Php, I bought it without blinking an eye! Actually, I only spent 45 Php for this dish (note: some ingredients are available in the pantry). Yeah, I'm proud of myself again for being a cheapskate thrifty. 

Try this when you're on a budget or even when you're simply craving for some authentic Pinoy goodness.

1/2 kg unripe langka or jackfruit, peeled and sliced
2 cup coconut cream (first extraction)
3/4 cup coconut milk (second extraction)
100 gram pork, chopped (optional)
2-3 Tbsp alamang (shrimp paste) 
1 onion, sliced 
3 cloves garlic, crushed
1-2 finger chillies, whole or sliced 
salt or patis and pepper

1. Wash the langka and then drain, place it in a pot. Fill it with water until it reaches the level of langka. Cook until it becomes tender. Turn off the heat and drain.

2. In a pan, place the pork. Add 3/4 cup water and a dash of salt. Cook over medium heat. Once the water has evaporated, pork will begin to brown in its own fat. 

 3. Stir in the onion and garlic. 

4. Add the langka, coconut milk, alamang, and chili. Stir. Cook for 8-10 mins over medium-high heat, uncovered.

5. Add the coconut cream and season with salt or patis and pepper. Cook for another 5 minutes, uncovered.

6. Serve, share and enjoy. Serve with rice.

1. Add ginger when sauteing, about a thumb size of ginger for this recipe. I'm out of ginger so I only used onion and garlic.
2. If you want spicier, add bird's eye chili or siling labuyo.
3. You may also add dried fish (daing or dilis). If you will be using daing, soak it first in water for a couple of minutes. Add the dried fish together with coconut milk. Also, be careful with the amount of salt or patis you'll be adding in your dish as daing is already salty.
4. Cook the coconut cream a little bit longer if you want the sauce to be dry and oily.

Serving: 4-5 person

Happy day always,



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Foodie said...

Great recipe!
Your photo and its’ source have been featured on the World Food Guide website:

~~Rhea~~ said...

@foodie, oh wow, thanks.

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