Ginataang Langka Recipe involves using coconut milk or gata in cooking. Thus, making it one of the classic gata dishes in Filipino cuisine.
If you are on a very tight budget but you still want to cook something delicious for your family, this is the perfect recipe for you. You will only be needing basic ingredients and spices. Just prepare langka or unripe jackfruit, coconut milk, shrimp (optional), onion, garlic, and salt then you’re ready to go.
You can also go to carinderias and buy a serving of the dish with rice. You'll get it for a cheap and very affordable price. Isn’t that amazing?
There are many ways to cook a ginataan dish in the Philippines. Using unripe or young jackfruit is just one of them.
Amazingly, Filipinos were able to discover super many uses of the ingredient derived from coconut. And each of them may either be sweet or savory depending on the other ingredients included in the recipe. For this langka dish, it is more of a savory gata meal which is eaten as a viand.
Are you curious about where the food originated from? Sadly, it may be hard to identify which Philippine province was responsible for its discovery. Because Filipinos from every corner of the country are all familiar with the recipe. Additionally, different places have different takes on the dish. But they are all similarly based on the same cooking procedure that it is known for.
The combination of the jackfruit and milk from the coconut is pretty impressive in terms of health benefits. One of the many benefits we can get from gata is its heart-friendly properties. And when paired with langka, they both provide more nutrients that can help boost the immune system of the body.
This creamy dish is very tasty. You can perfectly taste the flavor of coconut the moment it touches your mouth. Eat it with a serving of rice, or add other meals like fried fish to make it more enjoyable. The Ginataang Langka Recipe can be your next Saturday lunchtime idea.
Ginataang Langka Recipe
- 1 tbsp vegetable oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 thumb-size ginger chopped
- 250 g pork belly cut into small cubes
- 500 ml coconut milk
- 500 g unripe jackfruit
- ½ cup water
- 2 pcs green chili
- 1 tbsp fish sauce
- 2 pcs red bird's eye chili optional
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup dried anchovy
- In a large wok or pot over medium heat, add the cooking oil and sauté the onion, garlic and ginger until the onions are soft and translucent. Add the pork and cook for 10 minutes.
- Pour the coconut milk and water then add the jackfruit. Stir and cook for 10-15 minutes or until the langka is soft.
- Add the fish sauce, salt, pepper, green chili, dried anchovy and red bird's eye chili. Stir and taste, adjust salt according to your taste. Serve with hot steamed rice.
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