Ginataang Langka refers to unripe jackfruit cooked in coconut milk. Although jackfruits are considered fruits, unripe ones have the same attributes as vegetables; this was the reason why jackfruit in this recipe is treated as such. As for the flavor, much of it comes from the salted dried fish (locally known as daing); I also like using shrimp cube to add more taste to this dish.
1 Pound, peeled, chopped
1 Large, diced
5 Clove (25 gm), crushed
3⁄4 Cup (12 tbs), diced
3 Cup (48 tbs)
3⁄4 Cup (12 tbs)
1⁄2 Cup (8 tbs), fried, bones removed
1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.
3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming.
4. Add the fried dried fish and cook for 5 minutes.
5. Pour-in water and allow re-boiling.
6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes.
7. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up.