Ginataang Langka: Young Jackfruit in Coconut Milk
Young green jackfruit simmered in coconut milk with garlic, ginger and chilies. The jackfruit takes on the sauce and has a meaty texture. It is a Visayan comfort food.
About Ginataang Langka
Ginataang langka is young green jackfruit cooked in coconut milk with garlic, ginger and chilies. The jackfruit has a meaty texture and takes on the flavors of the sauce. It is a Visayan and Bicolano comfort dish.
Ginataang langka makes use of young green jackfruit, which is a common vegetable in Filipino cooking. The jackfruit has a mild flavor and meaty texture and takes on the flavor of the coconut milk sauce. It is a comfort dish often cooked with chilies and a little pork or shrimp paste.
Ingredient notes
- Young green jackfruit: fresh or canned in brine.
- Coconut milk: cooks the jackfruit until tender.
- Garlic and ginger: the aromatics.
Tips for the best Ginataang Langka
- Boil the jackfruit first. To soften it.
- Squeeze out the liquid. Before cooking.
- Simmer in coconut milk. Until tender.
What to serve with Ginataang Langka
Serve with steamed rice.
Variations and substitutions
- Vegetarian: omit the pork.
- With shrimp: add shrimp.
- With kalabasa: see Ginataang Kalabasa at Sitaw.
Storing and reheating
Refrigerate for up to 3 days. Reheat gently so the coconut milk does not split.
Frequently asked questions
Can I use canned jackfruit?
Yes, in brine, rinsed well.
Is it vegan?
Without bagoong and pork, yes.
Is jackfruit ripe or unripe in this dish?
Unripe (young green) jackfruit is used, not the sweet ripe fruit.
Can I make it vegan?
Yes, skip the pork and shrimp paste.
