I first discovered Ginataang Langka during a rainy afternoon visit to my college friend’s home in Bicol, where his grandmother was cooking in their rustic kitchen.
The aroma of coconut milk simmering with young jackfruit instantly filled the air, bringing back memories of my own Lola’s cooking. One spoonful of this creamy, savory dish served over steaming rice, and I was hooked.
The tender jackfruit soaked in rich gata, perfectly balanced with the umami of dried fish, created a comfort food experience I’ll never forget.
This easy-to-follow recipe brings that same heartwarming provincial Filipino flavor to your kitchen, whether you’re craving a taste of home or wanting to explore traditional Pinoy cooking.
While many consider langka just for desserts, this savory version will show you exactly why generations of Filipino families treasure this humble yet extraordinary dish.
Trust me, once you master this ginataang langka recipe, it’ll become your go-to comfort food on rainy days, just like it did for me.
Why You’ll Love This Recipe
- Perfect balance of creamy coconut milk and umami from dried fish
- Budget-friendly yet packed with nutrients
- Naturally gluten-free and dairy-free
- Can be made mild or spicy to suit your taste
- Authentic Filipino flavors that transport you to a provincial kitchen
- Great way to introduce jackfruit to your diet
Ginataang Langka (Young Jackfruit in Coconut Milk)
Equipment
- Large Wok or Deep Pan (kawali) For even heat distribution and proper reduction of coconut milk
- Sharp knife (kutsilyo) For cutting and preparing the jackfruit
- Wooden spoon (sandok) For stirring without scratching the pan
- Cutting board (Sangkalan) Preferably plastic for easy cleaning of sticky jackfruit sap
- Measuring cups and spoons (Panukat) For precise measurements
- Oil splatter screen Optional but helpful when frying dried fish
Ingredients
- 1 kg unripe jackfruit langka, peeled and chopped [Langka: traditionally harvested young and green]
- 3 cups coconut milk gata [Gata: first extract of coconut milk]
- 3/4 cup water tubig
- 1/2 cup dried fish daing, fried and flaked [Daing: salt-dried fish]
- 1 large onion sibuyas, diced
- 5 cloves garlic bawang, crushed
- 3/4 cup tomatoes kamatis, diced
- 3-5 red chilies siling labuyo [optional]
- 1 piece shrimp bouillon cube Knorr
Instructions
- Begin preparing your ingredients by peeling and chopping the unripe jackfruit (langka). Dice the onions (sibuyas), crush the garlic (bawang), and dice the tomatoes (kamatis). If using chilies (siling labuyo), prepare them as well. Fry the dried fish (daing) separately until crispy, then flake it into small pieces.
- Heat your wok or deep pan (kawali) to medium heat (180°C/350°F) and add the coconut milk (gata). Bring it to a gentle boil, watching carefully as coconut milk can curdle easily. Reduce the heat to medium-low (160°C/320°F) and add the crushed garlic and diced onions. Sauté these aromatics for 3-5 minutes while continuously stirring to create the “gisa” or sautéed base flavors.
- Increase the heat back to medium (180°C/350°F) and add the diced tomatoes and chilies (if using). Continue stirring to prevent lumps from forming and cook until the tomatoes soften, about 3-4 minutes. Add the fried, flaked dried fish and cook for another 5 minutes to allow the flavors to infuse into the coconut milk. Pour in the water (tubig) and bring the mixture to a boil.
- Add the chopped jackfruit pieces and mix gently to combine all ingredients. Drop the shrimp bouillon cube into the mixture and reduce the heat to low (140°C/285°F). Allow everything to simmer until the liquid reduces and the jackfruit becomes tender, approximately 15-20 minutes. The sauce should be creamy but not too thick.
- To test if the jackfruit is done, pierce it with a fork – it should be tender but still maintain its shape. If the sauce becomes too thick during cooking, add warm water gradually, never cold water as it can cause the coconut milk to curdle. The dish is ready when the jackfruit is tender and has absorbed the flavors of the coconut milk and dried fish.
- Serve hot with steamed white rice (kanin). This dish can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use low heat and add a splash of coconut milk if needed to maintain the creamy consistency. Remember to stir gently to avoid breaking up the jackfruit pieces.
Tips from Lola’s Kitchen
- Choose jackfruit that’s firm and green – if it yields to pressure, it’s too ripe
- To prevent sticky hands, lightly oil your knife and hands before cutting jackfruit
- Don’t rush the coconut milk reduction – slow cooking develops better flavor
- Save the jackfruit seeds – they can be boiled and eaten as a snack
- If sauce is too thick, add warm water gradually, not cold
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with fried fish (pritong isda)
- Garnish with extra chilies for those who like it spicy
- Best enjoyed as part of a traditional Filipino lunch or dinner
Troubleshooting
- Curdled Coconut Milk:
- Solution: Lower heat and stir constantly
- Prevention: Never boil coconut milk on high heat
- Tough Jackfruit:
- Solution: Continue cooking on low heat
- Prevention: Choose young jackfruit and cut uniform pieces
- Too Salty:
- Solution: Add more coconut milk or a small potato to absorb excess salt
- Prevention: Add dried fish gradually and taste as you go
Ingredient Alternatives
- Young jackfruit: Green papaya or chayote
- Dried fish: Smoked fish or toasted dried anchovies (dilis)
- Fresh coconut milk: Canned coconut milk (in a pinch)
- Shrimp cube: Fish sauce (patis) to taste
- Red chilies: Green chilies or black pepper
Storage & Reheating
- Refrigeration: Up to 3 days in an airtight container
- Freezing: Not recommended (affects texture)
- Reheating:
- Stovetop: Low heat with a splash of coconut milk
- Microwave: 2-3 minutes, stirring halfway
Variations
- Spicy Version (Maanghang):
- Double the chilies
- Add ginger for extra heat
- Vegetarian Version (Gulay Lang):
- Omit dried fish
- Add mushrooms for umami
- Season with vegetable bouillon
- Seafood Version (May Dagat):
- Add shrimp or crab
- Use fish sauce instead of dried fish
FAQs
Q: How do I know if the jackfruit is young enough? A: Young jackfruit should be firm and green with no sweet smell. Q: Can I use canned jackfruit? A: Yes, but drain and rinse well. Fresh is preferred for authentic texture. Q: Why is my sauce too watery? A: Cook longer on low heat to reduce liquid, or use less water initially. Q: Is this dish spicy? A: The basic recipe is mild, but you can adjust chili quantity to taste. Q: Can I make this in advance? A: Yes, flavors develop well overnight. Reheat gently with extra coconut milk if needed.
Ginataang Langka (Young Jackfruit in Coconut Milk)Nutrition
The Story Behind Ginataang Langka (Young Jackfruit in Coconut Milk)
In every corner of the Philippines, you’ll find unique ways of cooking with gata (coconut milk), but few dishes showcase its versatility quite like Ginataang Langka. This beloved dish originated in the coconut-rich regions of Southern Luzon, particularly in provinces like Bicol, Quezon, and the Visayas, where both jackfruit trees and coconut palms grow abundantly in local backyards.
What makes this dish truly special is how it represents Filipino resourcefulness. While ripe jackfruit is praised for its sweet, yellow flesh, our ancestors discovered that the unripe, green jackfruit (langka) could be transformed into a hearty vegetable dish. When cooked in coconut milk, the young jackfruit’s firm, meat-like texture absorbs the creamy sauce while maintaining its unique bite, creating a dish that’s both satisfying and economical.
The addition of dried fish (daing) to Ginataang Langka reflects the coastal influence on Filipino cuisine. Coastal communities would preserve their fish catch through drying, and these preserved fish would then be used to add depth and umami to vegetable dishes. This combination of coconut milk, young jackfruit, and dried fish creates a flavor profile that’s distinctly Filipino – a perfect balance of creamy, savory, and subtle sweetness.
Today, Ginataang Langka remains a testament to Filipino ingenuity in the kitchen. Whether served in humble homes or featured in restaurants showcasing traditional cuisine, this dish continues to tell the story of our agricultural heritage, coastal traditions, and the Filipino talent for creating extraordinary flavors from ordinary ingredients.
