Ginataang Langka at Daing Recipe

This ginataang langka at daing is another of the ways I like to indulge in the rich and spicy flavors I’ve grown to love.

Jackfruit’s thick, spiny outer shell and white sappy interior can entail a bit of work to process. Fresh is always best but in this case, I prefer the conveniently peeled and cut langka available frozen in bags at our local Asian supermarket to trim down prep time and effort. I also like to use danggit to add flavor and substance in cooking my ginataang langka but you can easily substitute shrimp, pork or any type of dried fish such as soriso or dilis. Enjoy!

Ginataang Langka at Daing

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 to 6 Servings

Ingredients

• 2 (16 ounces each) packages frozen green langka, thawed
• 8 to 10 pieces danggit
• 1 cup coconut milk
• 1 cup coconut cream
• 6 to 8 pieces Thai chili peppers, stemmed and minced
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• oil
• salt and pepper to taste

Instructions

1. In a frying pan over medium heat, heat about 1 tablespoon oil. Add fish and lightly fry, turning once or twice as needed. Remove from pan and drain on paper towels.
2. In a pot over medium heat, heat about 1 tablespoon oil. Add onions, garlic and chili peppers and cook until limp and aromatic.
3. Add jackfruit and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and cook for about 1 to 2 minutes.
4. Add coconut milk and bring to a simmer. Continue to cook for about 10 minutes or until vegetable is tender and liquid is reduced.
5. Add coconut cream and stir to combine. Add dried fish. Continue to cook for about 7 to 10 minutes or until liquid is thickened and begins to render fat. Season with salt and pepper to taste. Serve hot.