Ginataang Langka

Ginataang Langka is the process of cooking in coconut milk, either as a dessert or as a viand. And ginataang as a viand is famous and delicious and they are the pride of the Bicolanos.

Cooking Ingredients:

• Unripe jackfruit (langka) – 1 kg (shredded)
• Dried surgeonfish (daing na labahita) – 3 pcs
• Coconut milk – 4 cups
• Garlic – 6 cloves (crushed)
• Salt – to taste
• Fish sauce – to taste


Cooking Direction:

1. Place the shredded unripe jackfruit in a large bowl. Patiently, remove any inedible parts like the skin of the seeds or the seeds themselves if you don’t eat them, and then also remove the peel in the fruit where the seeds are placed. Afterwards, rinse with water.
2. Place the dried surgeonfish and add water in a bowl to diminish the saltiness of the fish.
3. In a cooking pot, pour 3 cups of coconut milk and add the crushed garlic and a bit of salt. Simmer over medium-low heat while stirring gently.
4. When the coconut milk is almost boiling, add the shredded unripe jackfruit. Mix so that everything is soaked in coconut milk.
5. Simmer for 15-20 until the jackfruit are soft. Add the remaining cup of coconut milk. You may stir once or twice gently.
6. Meanwhile, drain and rinse the dried surgeonfish. Using your hands remove the skin and tear the flesh into small bite size pieces.
7. Add the fish bits and stir. Taste then add salt or fish sauce to suit your taste.
8. Simmer for 2 minutes more until the jackfruit are cooked through.
9. Remove from heat. Transfer to a bowl and serve with lots of steamed rice.
10. Share and enjoy eating.