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Ginataang Langka
A Bicolano classic, Ginataang Langka is a savory and subtly sweet dish showcasing the versatility of young jackfruit. It's a comforting and budget-friendly meal, perfect for a simple yet satisfying dinner.
⏱️ 45 minutes • 👥 Serves 6 • 📊 Easy
Sangkap (Ingredients)
☐1 medium-sized, peeled, seeded, and cut into 2-inch cubes Young Jackfruit (Langka)
☐2 cups, from 2 young coconuts (or 1 can of thick coconut milk) Coconut Milk (Gata)
☐2 tablespoons Shrimp Paste (Bagoong Alamang)
☐1 medium-sized, chopped Onions
☐4 cloves, minced Garlic
☐1 inch, minced Ginger
☐2-3 sliced (adjust to your spice preference) Chili Peppers (Sili)
☐1 teaspoon, or to taste Salt
☐1 tablespoon (optional, for extra umami) Fish Sauce (Patis)
☐2 tablespoons Cooking Oil
How to luto (Cooking Steps)
1. Sauté onions, garlic, and ginger in cooking oil until fragrant. Charaught, ‘di ba? Para sosyal.
2. Add the bagoong alamang and sili. Stir-fry for a minute, then add the langka cubes. Don’t overcook this part, ha? Just enough to meld the flavors.
3. Pour in the coconut milk. Bring to a simmer, then reduce heat and let it cook for about 20-25 minutes, or until the langka is tender. Don’t forget to taste and adjust the seasoning, bes.
4. Season with salt and patis (if using). Simmer for another 5 minutes. Check if the langka is already soft and the sauce has thickened a bit. If it’s too watery, just simmer it a bit longer to reduce the liquid.
5. Serve hot! Super yummy with rice, ‘no?
Tips
For a richer flavor, use gata from freshly grated coconuts. If using canned coconut milk, shake well before using. Don't be afraid to experiment with the amount of chili peppers to adjust the spiciness to your liking. Masarap yan!
Luto Time: 45 mins
Serves: 6
Easy

Ginataang Langka

A Bicolano classic, Ginataang Langka is a savory and subtly sweet dish showcasing the versatility of young jackfruit. It's a comforting and budget-friendly meal, perfect for a simple yet satisfying dinner.

Menu
Sangkapsangkap list0/10 items
How to Cookhow to luto
1Sauté onions, garlic, and ginger in cooking oil until fragrant. Charaught, ‘di ba? Para sosyal.
2Add the bagoong alamang and sili. Stir-fry for a minute, then add the langka cubes. Don’t overcook this part, ha? Just enough to meld the flavors.
3Pour in the coconut milk. Bring to a simmer, then reduce heat and let it cook for about 20-25 minutes, or until the langka is tender. Don’t forget to taste and adjust the seasoning, bes.
4Season with salt and patis (if using). Simmer for another 5 minutes. Check if the langka is already soft and the sauce has thickened a bit. If it’s too watery, just simmer it a bit longer to reduce the liquid.
5Serve hot! Super yummy with rice, ‘no?
Tipstips

For a richer flavor, use gata from freshly grated coconuts. If using canned coconut milk, shake well before using. Don't be afraid to experiment with the amount of chili peppers to adjust the spiciness to your liking. Masarap yan!