Ginataang Langka
Prep Time:
15-20 mins
Cook Time:
20-25 mins
Serves:
4
Level:
Easy
About the Recipe
Ginataang langka, a beloved Filipino dish, is a flavorful medley of tender jackfruit and rich coconut milk. Its preparation involves simmering ripe jackfruit pieces in a creamy base of coconut milk, creating a dish that embodies the essence of Filipino comfort food.
The dish's magic lies in the combination of simple yet robust flavors. Young jackfruit, with its subtle sweetness, absorbs the luxurious creaminess of coconut milk, resulting in a delightful balance of savory and sweet.
Often infused with aromatics like ginger, garlic, and sometimes chili for a hint of heat, ginataang langka boasts a depth of flavors that evoke feelings of home and nostalgia. The amalgamation of these ingredients yields a dish that is not just a meal but a cultural experience, rich in tradition and reminiscent of family gatherings and cherished moments.
Ginataang langka is versatile, welcoming variations such as the addition of dried fish or shrimp, allowing for a spectrum of tastes and textures. This dish is typically enjoyed with steamed rice, the perfect canvas to soak up the creamy goodness.
More than just a culinary delight, ginataang langka is a celebration of Filipino heritage and a testament to the country's vibrant and diverse cuisine. Its comforting flavors and heartwarming presence make it a cherished part of Filipino households, where every spoonful carries the essence of tradition and love.
Ingredients
2 cups ripe jackfruit (cut into bite-sized pieces)
1 cup dried fish anchovies (dilis), washed and drained
1 can (13.5 oz) coconut milk
1 cup water
1 onion (chopped)
3 cloves garlic (minced)
1 thumb-sized ginger (sliced)
2-3 pieces dried chili (optional, for some heat)
1 tablespoon cooking oil
Salt and pepper to taste
Preparation
Heat the cooking oil in a pot over medium heat. Sauté the garlic, onion, and ginger until fragrant.
Add the dried fish anchovies (dilis) to the pot and sauté for a few minutes until they turn slightly golden and fragrant.
Add the jackfruit pieces and continue sautéing for another couple of minutes.
Pour in the coconut milk and water. Stir gently to combine all the ingredients.
Add the dried chili (if using), then bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes or until the jackfruit is tender and the flavors have melded together.
Season with salt and pepper to taste. Adjust the seasoning according to your preference.
Once cooked, remove from heat and serve the ginataang langka with dried fish anchovies hot. It's typically enjoyed with steamed rice.
This variation adds a savory dimension to the ginataang langka with the inclusion of dried fish anchovies, providing a delightful contrast of flavors. Adjust the quantity of dilis according to your preference for a stronger or milder fish flavor. Enjoy your meal!
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