Creamy, nutritious, and budget-friendly, Ginataang Langka (Jackfruit in Coconut Sauce) is a wholesome dish that your family will love. It is a one-pot, quick and easy entrée made with simple ingredients yet tastes so good!
Ginataan or coconut milk-based dishes are very popular in the Philippines. They are used in both savory and sweet Filipino recipes like Ginataang Alimango, Chicken Halang-halang, Ginataang Munggo and Bilo-bilo. You can pick almost any type of protein and make a coconut milk stew out of it! And it is not surprising why. Aside from the fact that coconuts are abundant throughout the country, gata or coconut milk gives dishes a rich, creamy flavor that is simply amazing.
Unripe Jackfruit as Meat Alternative
Do you know that the fleshy part of green jackfruit is one of the most popular plant-based meat alternatives? That is because of its neutral flavor and texture. They take on the flavors of the spices and seasonings that you cook them with since their flesh is very absorbent.
Also, its stringy texture is on par with shredded meat. So, when flavored and cooked right, it is just like eating pork or beef! It is also less expensive and boasts a remarkable nutritional profile.
Ingredients You'll Need
- Unripe jackfruit- use the fleshy fruity pods and keep the seeds intact. Do not worry, the seeds are also edible and safe to eat. In fact, some will boil and lightly season them and enjoy them as snacks.
- Coconut cream- is thicker and richer than coconut milk giving the dish better texture and flavor
- Dried anchovies- toasted to release their robust briny and umami flavor into the creamy sauce. You can also use another type of dried fish if you cannot find this.
- Aromatics – I used the usual trio of garlic, onion, and ginger
- Green chili- gives the dish a mild kick!
- Salt and pepper
Ginataang Langka Variations
- Make it Vegan/Vegetarian. Just omit the anchovies and add a splash of soy sauce or vegan Worcestershire sauce for that umami taste.
- Add some proteins. If you want to make your Ginataang Langka more substantial, you can add pork cuts, shrimp, or chicken shreds.
- Use other vegetables. Feel free to add other veggies like yardlong beans, squash, or spinach.
- Shrimp Paste. This will add another layer of savory and umami flavor to the dish. Just note that using anchovies and shrimp paste might be too much, so start with a small amount and always do a taste test first.
Other Tasty Ginataan Recipes
- Do not overcook the raw jackfruit. It should be fork-tender and not mushy, or you will lose its meat-like texture.
- If fresh unripe jackfruit is unavailable, you may use frozen or canned green jackfruit. Just reduce the water in this recipe to 1 cup.
- To make sure that your sauce is smooth and not gritty, use coconut cream at room temperature.
- Make sure you simmer the coconut cream rather than boiling it, as this can cause it to curdle.
- I used two whole green chilis in this recipe to keep the spiciness level low. However, feel free to slice them open or use red chili peppers if you want the dish spicier. Or, you can omit them to make this kid-friendly!
Serving and Storing Notes
Enjoy Ginataang Langka as a main dish with steamed rice for a filling lunch or dinner. Or serve it as a vegetable side dish to your favorite fried or grilled fish.
Since this is a milk-based dish, it should not be left out in the open for an extended period to avoid spoiling, especially in warm weather.
Place leftovers in an airtight container and store them in the fridge for up to 3 days, or keep them frozen for a couple of months.
Ginataang Langka Recipe
- 2 tablespoon oil
- 1 thumb ginger julienned
- 3 cloves garlic minced
- 1 medium onion chopped
- ¾ cup dried anchovies
- 600 grams unripe jackfruit
- 1 ½ cup water
- ⅛ teaspoon ground pepper
- salt to taste
- 1 can coconut cream 400ml
- 2 pieces green chilis
- 2 tablespoon oil, 1 thumb ginger, 3 cloves garlic, 1 medium onionIn a large pan or wok, heat oil over medium heat and saute the ginger, onion, and garlic until aromatic.
- ¾ cup dried anchoviesAdd the dried anchovies and cook until they are brown and crisp.
- 600 grams unripe jackfruit, 1 ½ cup waterAdd the unripe jackfruit slices, then stir them all together. Add water, mix and put the lid on. Let it simmer until the jackfruit slices are almost tender.
- ⅛ teaspoon ground pepper, salt, 1 can coconut creamSeason with salt and pepper, then add the coconut cream. Mix until the jackfruit pieces are fully coated, place the lid back on and let it simmer until tender. Stir from time to time.
- 2 pieces green chilisOnce the jackfruit pieces are tender remove the lid. Simmer until the sauce thickens, then add the green chilies. Cook for another minute then remove from heat and serve!