Ginataang Langka (Young Jackfruit in Coconut Milk)
Ginataang Langka is an authentic Filipino vegetable dish where young, unripe jackfruit is slowly simmered in rich coconut milk with dried fish, aromatics, and chilies until tender. The naturally bland jackfruit absorbs the creamy coconut milk while the dried fish adds a deep savory dimension, creating a perfect harmony of textures and flavors that's both humble and sophisticated. It exemplifies the Filipino talent for transforming simple ingredients into extraordinary meals that bring comfort to any table.
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]
- ¾ cup water tubig
- ½ cup dried fish daing, fried and flaked [Daing: salt-dried fish]
- 1 large onion sibuyas, diced
- 5 cloves garlic bawang, crushed
- ¾ 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 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
Nutrition
Calories: 245kcalCarbohydrates: 19gProtein: 8gFat: 18gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 380mgPotassium: 495mgFiber: 4gSugar: 2gVitamin A: 370IUVitamin C: 37mgCalcium: 31mgIron: 4mg
Tried this recipe?Let us know how it was!