Ginataang Langka
Dive into the rich, creamy flavors of **Ginataang Langka**, a beloved Filipino dish that perfectly marries the tropical essence of unripe jackfruit with the velvety richness of coconut milk. This hearty recipe features tender jackfruit slices simmered in a fragrant blend of sautéed onion, garlic, and ginger, infused with the subtle spice of green chilies. Juicy shrimp adds a delightful touch of protein to the dish, while fish sauce and black pepper enhance its savory depth. With just a hint of heat and a luscious, aromatic coconut-based sauce, Ginataang Langka is a comforting, flavorful dish that’s best served with warm steamed rice. Whether you’re craving authentic Filipino cuisine or exploring plant-forward meals, Ginataang Langka delivers a taste of the tropics that’s both satisfying and easy to prepare.
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Recipe Information
Ingredients
- 500 grams unripe jackfruit, sliced
- 400 ml coconut milk
- 200 grams shrimp, peeled and deveined
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, julienned
- 2 tablespoons fish sauce
- 2 pieces green chilies, sliced
- 250 ml water
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Start by preparing the unripe jackfruit: peel and cut it into thin slices, then rinse thoroughly under cold water to remove any latex.
Heat cooking oil in a large pan over medium heat. Saute the chopped onion, minced garlic, and julienned ginger until they become fragrant and the onion is translucent, about 3 minutes.
Add the sliced green chilies to the pan and stir for another minute.
Stir in the prepared jackfruit slices, mixing well to coat them with the sautéed ingredients.
Pour in the water and bring to a boil. Reduce the heat to low and cover the pan, allowing the jackfruit to cook for about 15 minutes or until it becomes tender.
Once the jackfruit is tender, add the coconut milk to the pan. Stir to combine and cook for another 10 minutes over low heat, letting the mixture simmer gently.
Add the shrimp to the pan and season with fish sauce, salt, and ground black pepper. Stir well and allow the mixture to cook for another 5-7 minutes, or until the shrimp are cooked through and the sauce has thickened slightly.
Taste and adjust the seasoning if necessary. If you prefer a spicier dish, you may add more sliced green chilies at this point.
Remove the pan from heat, allowing it to rest for a minute before serving.
Serve the Ginataang Langka hot, with steamed white rice on the side. Enjoy your creamy, flavorful dish!
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 33.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
