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.
I don’t think I’ve cooked with coconut milk 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 become staple ingredients in my kitchen.
This creamy langka stew is another way I enjoy the rich and spicy flavors of ginataan. Not only is it hearty and tasty, it’s also rich in fiber and other good-for-you nutrients.
Jackfruit as a vegan option
Green and unripe jackfruit has recently gained popularity in the west as a meat alternative. It’s a versatile vegetable with 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– I usually use frozen or canned ready-to-cook langka as fresh is not always readily available. If you’re using fresh, add one cup of water and cook the vegetable longer.
- Danggit – for flavor, you can substitute shrimp, diced pork, or other types of dried fish such as soriso or dilis.
Langka secretes a white sticky resin. Coat knife and chopping board with oil for easy clean-up. To protect your hands, coat with oil or wear gloves.
Ginataang langka is traditionally served as a main or vegetable side dish for lunch or dinner. 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 danggit
- 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 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 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”