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Jackfruit in


Unripe Jackfruit in Coconut Milk (Ginataang Langka)


1 lb. Unripe Jackfruit diced, washed well (available in cans or fresh dice in most Asian Market)
1 can Coconut milk
1/2 lb. Pork belly sliced into 1/4 pieces
3 tsp. Anchovy paste to dissolve in 1/2 cup of warm water
about 1 tbsp. Fresh ginger, chopped roughly
1 medium size Dried fish cut into 4 portions (optional)
3 medium Red or Green chilies
2 cloves Garlic, minced
1 medium Onion, diced roughly

In medium heat put the saucepan, pour a cup of water with the sliced pork belly, cooked until dry the liquid, stirring occasionally, there's no need of cooking oil.

The meat will produce enough fat to sauté ginger, garlic and onion keep frying until for 2 minutes.

Add immediately the jackfruit, chilies, half can of coconut milk, portions of dried fish and anchovy liquid stir once, simmer, cover and cook in low heat for 40 minutes or until the mixture thickened.

Pour the rest of the coconut milk and cook for another 5 minutes.

Serve 6 people.


Special tips:

This is a traditional Filipino recipe mostly in Luzon Islands (Tagalog region).

But never the less I am recommending -- you try to cook and eat as a part of meal with steam white rice.

The taste is a little salty, because of the anchovy.



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Last modified: May 26, 2003