Looking for more ways to enjoy jackfruit? Ginataang Langka at Danggit is easy to cook, tasty, and budget-friendly, too. Flavored with coconut milk, chili peppers, and dried fish, it's a creamy and delicious side dish or main entree that pairs well with steamed rice.
I don't think I've cooked with coconut milk as much as I have since I started food blogging. Since being introduced to the culinary pleasures of gising-gising, laing, and Bicol express, coconut milk and chili peppers have become staple ingredients in my kitchen.
This creamy langka stew is another way I enjoy the rich and spicy flavors of ginataan. Not only is it hearty and tasty, it's also rich in fiber and other good-for-you nutrients.
Jackfruit as a vegan option
Green and unripe jackfruit has recently gained popularity in the west as a meat alternative. It's a versatile vegetable with a neutral flavor that lends well to various seasonings and a meaty texture similar to pork or chicken.
It's widely used in vegan and vegetarian dishes as a plant-based meat substitute. You can easily turn this recipe into a delicious vegan dish by omitting the dried fish and replacing the fish sauce with salt to taste.
Ingredient notes
- Jackfruit- I usually use frozen or canned ready-to-cook langka as fresh is not always readily available. If you're using fresh, add one cup of water and cook the vegetable longer.
- Danggit - for flavor, you can substitute shrimp, diced pork, or other types of dried fish such as soriso or dilis.
Cooking tips
Langka secretes a white sticky resin. Coat knife and chopping board with oil for easy clean-up. To protect your hands, coat with oil or wear gloves.
Serving suggestions
Ginataang langka is traditionally served as a main or vegetable side dish for lunch or dinner. It's delicious paired with steamed rice and your favorite grilled meat or fish.
Storing leftovers
Transfer leftovers to a container with a lid and refrigerate for up to 3 months. If freezing, keep without the fish and add when reheated and ready to serve.
Ingredients
- canola oil
- 8 pieces danggit
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 pieces Thai chili peppers, minced
- 2 (16 ounces each) packages frozen green langka, thawed and drained well
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 1 cup coconut cream
- salt and pepper to taste
Instructions
- In a frying pan over medium heat, heat about 2 tablespoons oil. Add dried fish and lightly fry, turning once or twice as needed. Remove from pan and drain on paper towels. Set aside.
- In a wide pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and cook until softened.
- Add jackfruit and cook, stirring occasionally, for about 2 to 3 minutes.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add coconut milk and chili peppers. Bring to a simmer.
- Continue to cook for about 10 minutes or until vegetable is tender.
- Add coconut cream and stir to combine. Continue to cook for about 5 to 8 minutes or until liquid is thickened and reduced.
- Add dried fish.
- Season with salt and pepper to taste. Serve hot.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Gina says
Hi, how do i cook the fresh fruit langka? Do i boil it first before cooking the ginataan na langka?
Lalaine Manalo says
You can cook it as in the recipe but add one cup of water along with the coconut milk and cook a few minutes longer.
Kathy says
Hello,what brand of canned langka do you use?and do you have to do something with it before cooking it?thanks
Lalaine Manalo says
I just buy what's on sale at my our neighborhood supermarket. I just drain the packing liquid ๐
Redj says
Hi Lalaine! I love your blog and have used your recipes as well. Thank you!
The bicol express was a hit! Langka is one of my favorites but can i use canned langka instead of frozen?
Lalaine says
Yes, you can use the canned one. I use that also as green langka is not readily available here in California.