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3.72 from 7 votes

Ginataang Langka at Daing

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 to 6 Servings
Author: Lalaine Manalo


  • oil
  • 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.