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:
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