How to Cook Ginataang Langka with Tinapa Flakes

Ginataang Langka

Ginataan dishes are those that are cooked in coconut milk or contain coconut cream. This style of cookies features in some of the best recipes in Filipino culinary history. This post talks about how to prepare ginataang langka with tinapa flakes.

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Preparing Ginataang Langka with Tinapa Flakes the Easy Way

This dish uses unripe jackfruit and is best paired with warm rice. Adding smoked fish flakes gives the dish an amazing flavor that perfectly complements the ginataang langka.

Unripe Langka

Some Filipino cooks like to add a leaf called lumbay when making ginataan. In this recipe, malunggay leaves are substituted for the lumbay.

If you would like to try making this dish, here is a quick recipe you can always try at home.

Ingredients

  • 3 pounds unripe jackfruit (equivalent to to 3 pounds), chopped and seeds removed
  • 8 pieces hot chili pepper
  • 4 cups coconut milk
  • 1½ cups malunggay leaves
  • 5 cloves of garlic, crushed and chopped
  • 4 ounces tinapa flakes
  • 1 large yellow onion, minced
  • 3 tablespoons canola oil
  • 2 tablespoons shrimp paste (bagoong)
  • 2 teaspoons vinegar
  • ⅛ teaspoon ground black pepper
  • salt to taste

Instructions for Ginataang Langka

  1. Heat the oil in a skillet. Saute garlic and onion until the onion softens.

Saute Garlic and Onion
2. Add the jackfruit and cook for three to five minutes.

Cooking Langka
3. Stir in the fish flakes and cook for one minute.

Cooking Ginataang Langka
4. Add the ground black pepper and chili peppers.

Spices
5. Add the coconut milk. Bring to a boil.Stir in the vinegar and shrimp paste.

Coconut Milk
6. Cover and cook over medium heat for 15 minutes. Stir occasionally.
7. Add the malunggay leaves. Cook for another five to ten minutes.

Malunggay Leaves
8. Taste it. If it needs something, add a little salt. Stir.

Table Salt
9. Place in serving bowl.

Langka
10. Serve with hot rice.

Steamed White Rice

Watch the video below

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