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.
Table Of Contents
- Jackfruit as a vegan option
- Cooking tips
- Serving suggestions
- Storing leftovers
- More ginataang vegetable recipes
- Ginataang Langka at Danggit
- Nutrition Information
I don’t think I’ve cooked with coconut milk before 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 been become staple ingredients in my kitchen.
This creamy langka stew is another of the ways I like to enjoy the rich and spicy flavors of ginataan. Not only is it hearty and tasty, but it’s also rich in fiber and other good-for-you nutrients.
Jackfruit as a vegan option
Green and unripe jackfruit has gained popularity in the west in recent years as a meat alternative. It’s a versatile vegetable 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.
- Jackfruit with its thick, spiny outer shell and white sappy interior can be a bit of work to prepare. Fresh is always best, but in this case, I prefer frozen or canned ready-to-cook jackfruit.
- If you’re using fresh, add one cup of water to and cook the vegetable longer.
- The recipe uses dangit or dried fish for flavor, but feel free to substitute shrimp, diced pork, or other types of dried fish such as chorizo or dilis.
Ginataang langka is traditionally served for lunch or dinner as a main dish or vegetable side dish. It’s delicious paired with steamed rice and your favorite grilled meat or fish.
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.
- canola oil
- 8 pieces dangit
- 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
In a frying pan over medium heat, heat about 2 tablespoons of 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 the 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.