Ginataang langka

Jackfruit stays fibrous and takes an hour, so the coconut milk is held back to the end.

Fish. Not vegetarian — contains fish.

Ingredients

• 800 g young green jackfruit, in chunks
• 400 ml coconut milk
• 600 ml water
• 80 g dried fish, flaked
• 1 onion and 6 garlic cloves, chopped
• 1 thumb ginger, in matchsticks
• 4 siling haba, left whole
• 2 tablespoons oil

Method

1. YOUNG JACKFRUIT IS FIBROUS AND SLOW -- an hour, where squash takes fifteen minutes. So it is cooked in WATER first and the coconut milk goes in at the end: an hour of simmering would split it into oil and grains.
2. Rinse the jackfruit well if it came from a tin, or rub fresh chunks with salt and rinse to take off the sap.
3. Soften the onion, garlic and ginger in the oil, add the dried fish and let it fry 1 minute.
4. Add the jackfruit and the water and simmer, covered, 45 to 55 minutes, until a chunk pulls into strands under a fork.
5. POUR THE COCONUT MILK IN NOW and bring it only to a tremble, 5 minutes, with the whole chillies.
6. Taste before adding salt -- dried fish brings a great deal and there is none in the list for that reason.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes