Ginataang Langka
Make delicious ginataang langka at home! This iconic Filipino dish is creamy, savory, and full of comfort.
Servings: 4 servings
Calories: 89kcal
Ingredients
- 1 tablespoon coconut oil refined or unrefined
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 one-inch piece fresh ginger root peeled and cut into thin strips
- 2 green chilies sliced, optional - so delicious but omit if sensitive to heat; see notes below
- 1 14-ounce can young green jackfruit in brine or water drained and shredded
- 1 1/4 cups full-fat coconut milk
- ½ cup water or vegetable broth
- 1 tablespoon soy sauce or tamari use certified gluten-free if necessary
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon coconut sugar
Instructions
- Heat the coconut oil in a skillet or saucepan over medium heat. Add the chopped onion and cook for about 3 minutes, until soft.
- Stir in the garlic and ginger and cook for another minute, until fragrant.
- Add the green chilies, if using.
- Stir in the shredded jackfruit and cook for 2–3 minutes, letting it soak up the flavors.
- Pour in the coconut milk and water or broth.
- Add the soy sauce, salt, pepper, and coconut sugar.
- Stir well and bring to a simmer.
- Lower the heat and cook uncovered for 15–20 minutes, stirring occasionally, until the jackfruit is tender and the mixture has thickened.
- Serve warm over rice.
- Enjoy!
Video
Notes
- To shred the jackfruit, simply squeeze and rub it with your hands - it will naturally break down into shreds.
- Siling Haba is the traditional chile used in the Philippines, but since it's often hard to find in the U.S., I like to use serrano chiles as a flavorful substitute in this dish.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 375mg | Potassium: 111mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 0.3mg
