How to Cook Ginataang Langka with Tinapa Flakes
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.
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.
- 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
- Heat the oil in a skillet. Saute garlic and onion until the onion softens.
2. Add the jackfruit and cook for three to five minutes.
3. Stir in the fish flakes and cook for one minute.
4. Add the ground black pepper and chili peppers.
5. Add the coconut milk. Bring to a boil.Stir in the vinegar and shrimp paste.
6. Cover and cook over medium heat for 15 minutes. Stir occasionally.
7. Add the malunggay leaves. Cook for another five to ten minutes.
8. Taste it. If it needs something, add a little salt. Stir.
9. Place in serving bowl.
10. Serve with hot rice.