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direct-link-296184,DirectLink_1,16414861,https://www.highperformancecpm.com/mb7kpxfk2?key=12bfe5b0c988f08c67ba61b426587fc0
Guinataang Langka is unripe jackfruit cooked in coconut milk. Again, this recipe is proof of the versatility of coconut milk when it comes to authentic Filipino dishes. It is a tradition in the country not to eat any kind of meat during the Lenten season. So I grew up knowing that I could taste guinataang langka every Holy Week. But of course, I also get to eat this dish every now and then. Whenever my Mom sees unripe langka in the market, she would buy some and prepare the dish herself. And yes, I got this recipe from her.
This version uses fried dried fish but toasted anchovies can also be used as an alternative.
Ingredients:
- 1 lb unripe jackfruit (peeled and chopped)
- 1/2 cup fried dried fish or daing (bones removed)
- 3 cups coconut milk
- 5 cloves garlic (crushed)
- 1 large onion (diced)
- 3/4 cup tomatoes (diced)
- 3 to 5 pieces red chilies
- 1 shrimp cube
- 3/4 cup water
Cooking Instructions:
- Heat a cooking pot or a wok and pour in the coconut milk. Bring the liquid to a boil.
- Add the onions and garlic. Cook for about 3-5 minutes and stir the mixture continuously.
- Add the red chilies and tomatoes. Go on stirring to avoid lumps from forming.
- Add the fried dried fish and cook for about 5 minutes.
- Pour the water and bring to a boil again.
- Add the chopped jackfruit and stir to mix well. Allow to simmer for 5-8 minutes.
- Add the shrimp cube for flavor and stir to mix with the other ingredients. Simmer until most of the liquid has already evaporated.
- Place in a serving dish and serve.
