When I was kid, langka has been a staple food in our household, usually served as part of the dessert. Having learned that this fruit when unripe is also used as a main ingredient of a dish, came out as a pleasant surprise for me.
You can just imagine my delight when John brought this dish straight from his Bicol ancestry! The finished product is a combination of sweet, salty, and creamy taste, with the distinct taste of langka and a gentle spicy flavor. Cooking this is also a breeze and won’t take too much of your time.
You can also pair Ginataang Langka with other meat such as shrimp and pork, as an alternative to daing. For this dish, we used canned coconut milk which are readily available in grocery stores and the langka that we were able to buy were already chopped. We used Daing na Labahita in this recipe but you can also use any preferred daing. So without further ado, let’s get cooking!
Ginataang Langka with Daing
- 1/2 kg Langka, Unripe and Chopped
- 400 ml Coconut Milk
- 100 g Dried Daing, cut into small pieces
- 3 Cloves of Garlic, peeled and minced
- 1/2 Pork Cube
- 2 pcs Long Green Chili Pepper
- 1 tbsp. Fish Sauce
- 1 tbsp. Sugar
- In a frying pan over medium heat, lightly fry daing then set aside.
- In a pan over medium heat, place washed langka with 1/2 cup of water, 1/4 of the coconut milk, garlic and pork cube. Cover and let it cook for about 15 minutes or until the langka tenders.
- Add the fried daing in the pan along with the fish sauce and the remainder of the coconut milk. Stir occasionally for 3 to 5 minutes.
- Add the green chili pepper and sugar. Simmer for 5 minutes or until the liquid thickens.
- Season with pepper to taste. Serve hot.
Langka – Jackfruit
Daing – Dried, salted fish
Ginataan – Filipino term which refers too food cooked with gata or coconut milk; Its literal translation is “done in coconut milk”