Kinilaw na Langka Recipe will make eating unripe jackfruit a tad more exciting. The Philippines is blessed enough with perfect fruits and vegetables that the countrymen can cook. With it being a country that produces ample amounts of nature-given food products.
Langka dishes are something that the Filipinos are proud of. Just like how it is for several other Southeast Asian countries. But of course, Pinoys ooze with uniqueness and versatility when it comes to food. So they were able to come up with more ways to cook the beloved tropical fruit.
There are only a handful of recipes involving the use of langka as an ingredient. The most famous Filipino jackfruit recipe uses coconut milk as the base of the dish. While Pinoys consider the fruit as an additional ingredient for other dishes. Just like how it is with food like monggo and the Ilonggo food called KBL (Kadyos Baboy Langka).
Jackfruit is referred to as an ingredient often forgotten. This is due to its lack of culinary use compared to other Philippine-harvested ingredients. However, its unique flavor still makes it an amazing ingredient.
Thanks to this, Filipinos thought of bringing out the best of the fruit more. So they thought of using it for a kinilaw recipe.
What is Kinilaw na Langka?
A kinilaw or kilawin meal usually uses pork or fish as their main ingredient. But this variety is the vegetarian and healthier version. Using langka instead of pork changes the health benefits of the dish a lot. Especially since the fruit contains high amounts of fiber and different other nutrients.
Kinilaw na Langka Recipe is already at the peak of success when the jackfruit becomes soft. After you cook it in vinegar long enough. The use of the cooking method involving vinegar gives it a very original Filipino taste. Then, pairing it with a serving of steaming rice will bring out the Asian characteristics of the dish more. It is perfect when eaten for lunch or dinner.
Kinilaw na Langka Recipe
- 3 cups unripe jackfruit
- 2 cups water for boiling
- 1 cup coconut milk
- 1 medium onion chopped
- 1 thumb-size ginger minced
- 1 cup vinegar
- 2 tbsp sugar
- 2 stalk spring onion chopped
- 1 medium tomato cut into wedges
- 2-3 pcs chili optional
- salt and pepper
- In a pot over medium heat, bring the water to boil then add the jackfruit. Cook for 5-10 minutes or until the jackfruit is tender. Remove from the pot and drain excess liquid. Set aside.
- Using a wide pan over medium heat, pour the coconut milk then add the onion and ginger. Bring to boil then pour the vinegar. Do not stir and let it simmer for 2 minutes. Season with salt and pepper.
- Add the cooked jackfruit and stir until well combined. Put the sugar and mix until well dissolved. Combine the spring onion, chili and tomatoes. Transfer into a serving platter, serve immediately or chilled.