Guinataang Langka is unripe jackfruit cooked in coconut milk. Again, this recipe is proof of the flexibility of coconut milk relating to genuine Filipino dishes. It is a convention within the nation to not eat any form of meat through the Lenten season. So I grew up realizing that I may style guinataang langka each Holy Week. But after all, I additionally get to eat this dish once in a while. Whenever my Mom sees unripe langka available in the market, she would purchase some and put together the dish herself. And sure, I acquired this recipe from her.
This model makes use of fried dried fish however toasted anchovies may also be used in its place.
- 1 lb unripe jackfruit (peeled and chopped)
- 1/2 cup fried dried fish or daing (bones eliminated)
- 3 cups coconut milk
- 5 cloves garlic (crushed)
- 1 massive onion (diced)
- 3/4 cup tomatoes (diced)
- 3 to five items purple chilies
- 1 shrimp dice
- 3/4 cup water
- Heat a cooking pot or a wok and pour within the coconut milk. Bring the liquid to a boil.
- Add the onions and garlic. Cook for about 3-5 minutes and stir the combination constantly.
- Add the purple chilies and tomatoes. Go on stirring to keep away from lumps from forming.
- Add the fried dried fish and cook dinner for about 5 minutes.
- Pour the water and produce to a boil once more.
- Add the chopped jackfruit and stir to combine nicely. Allow to simmer for five-8 minutes.
- Add the shrimp dice for taste and stir to combine with the opposite elements. Simmer till many of the liquid has already evaporated.
- Place in a serving dish and serve.