I don’t think I’ve cooked with coconut milk before as much as I have since I started food blogging. Other than desserts and the occasional bringhe, coconut milk is not as widely used in Kapampangan cuisine as it is in the Bicol region. But after being introduced to the culinary pleasures of gising-gising, laing and Bicol express, coconut milk and chili peppers have been become favorite ingredients in my kitchen. This ginataang langka at daing is another of the ways I like to indulge in the rich and spicy flavors I’ve become partial to of late.
Jackfruit’s thick, spiny outer shell and white sappy interior can entail a bit of work to prepare. Fresh is always best but in this case, I prefer the peeled and cut langka available in most Asian supermarket’s frozen section. These conveniently packed langka definitely make cooking this dish a breeze. I also like to use danggit to add flavor but you can easily substitute shrimp, pork or other types of dried fish such as soriso or dilis. Enjoy!
Ginataang Langka at Daing
- 8 to 10 pieces danggit
- 1 onion peeled and chopped
- 4 cloves garlic peeled and minced
- 2 to 3 pieces Thai chili peppers stemmed and minced
- 2 16 ounces each packages frozen green langka, thawed
- 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.
- In a pot over medium heat, heat about 1 tablespoon oil. Add onions, garlic and chili peppers and cook until limp and aromatic.
- Add jackfruit and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and cook for about 1 to 2 minutes.
- Add coconut milk and bring to a simmer. Continue to cook for about 10 minutes or until vegetable is tender and liquid is reduced.
- 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.