Ginataang Langka at Daing
Recipe GLPRd8cff661953ae9
A traditional Filipino stew featuring tender green jackfruit simmered in a rich coconut sauce with crispy dried fish, garlic, onions, and Thai chili peppers. The combination of creamy coconut milk and cream creates a luscious base that perfectly complements the subtle flavor of the jackfruit and the savory umami of the fish.
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Ingredients
1 tablespoon oil
8 to 10 pieces danggit, stemmed
1 tablespoon oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
6 to 8 Thai chili peppers, stemmed and minced
2 (16 ounces each) packages frozen green langka, thawed
1 tablespoon fish sauce
1 cup coconut milk
1 cup coconut cream
Salt and pepper to taste
Directions
Heat 1 tablespoon oil in a large frying pan over medium heat.
Place the danggit in the pan and fry gently, turning once or twice, until lightly crisped. Transfer to a paper towel-lined plate to drain.
In a large pot, heat another 1 tablespoon oil over medium heat.
Add the chopped onion, minced garlic, and sliced Thai chili peppers. Sauté until softened and fragrant, about 2 to 3 minutes.
Add the thawed green jackfruit and stir gently, cooking for 3 to 5 minutes until heated through.
Pour in the fish sauce and stir well to combine. Cook for 1 to 2 minutes.
Add the coconut milk and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the jackfruit is tender and the liquid begins to reduce slightly.
Stir in the coconut cream until fully combined and smooth.
Break the fried danggit into smaller pieces and add to the pot. Simmer for 7 to 10 minutes until the sauce thickens and the oil from the fish begins to render into the coconut base.
Taste and adjust seasoning with salt and pepper as needed. Serve hot.
