The Happy Home Cook: Ginataang Langka (Young Jackfruit in Coconut Milk)
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Ginataang Langka (Young Jackfruit in Coconut Milk) (Photo by Astig Vegan)
“Young Jackfruit in Coconut Milk” involves very few ingredients and simple cooking methods. Yet, the result is extremely satisfying, rich, and comforting. If you didn’t know the recipe, you would guess it took hours to make! It is perhaps one of the simplest Filipino dishes because all you have to do is simmer the jackfruit in coconut milk with seasonings.
Although it seems very vegan-friendly, this dish usually has bits of pork, shrimp, fish, or shrimp paste. Some might even have meat broth. But if you make it at home, you can make it vegan and still keep its traditional essence. In fact, my aunties would always cook this dish for me when I visit them. Speaking of which, I adapted this recipe from my aunt, tita Nita.
Fresh Coconut Milk Vs. Canned Coconut Milk
The secret to making a great “Young Jackfruit in Coconut Milk” is not the meat broth or any bits of meat for that matter. It is all about the quality of your coconut milk. In the Philippines, they don’t have that problem. Coconuts grow there everywhere. You can walk down to your corner market and by request someone will extract the coconut milk right on the spot. And when you buy it, you get two kinds. The first extraction is the cream or “kakang gata“. It is thick, heavy, and fatty. The second extraction is the coconut milk or “gata“. Filipinos usually use the light version first and pour the cream last so the soup or sauce won’t form curds. If it forms curds, you have to mix your cooking vigorously which can be painstaking.
In the US and in other parts of the world, you can conveniently buy coconut milk in a can and coconut cream in a can. With the canned versions, you don ‘t have to worry about curds forming. Although canned versions are more convenient, they don’t taste as great as the fresh ones. The canned versions have additives, stabilizers, and preservatives. Others are watered down. Personally, I rather risk seeing curds forming than sacrificing the quality of my dish. But if I cannot find fresh coconut milk, I buy my preferred brand of canned coconut milk, Savoy, which has the least additives. Luckily I found a compromise. It turns out my neighborhood Asian grocery stores carry 100% fresh coconut cream and coconut milk at their frozen section. Sure, they may be a dollar or two more expensive than canned ones but I’m willing to pay the difference.
Fresh Jackfruit Vs. Canned Jackfruit
The same thing goes for green unripe jackfruit. Fresh is always better than canned ones. Interestingly, in the Philippines canned jackfruit is almost unheard of! It’s like saying canned broccoli -who does that?! But of course, here in the San Francisco Bay Area, fresh unripe jackfruit can be hard to find. Even Asian grocery stores that usually have fresh jackfruit cannot guarantee they will have good quality ones. Not to mention, if you don’t know how to handle and prepare raw jackfruit, the process can be cumbersome and at times frustrating. You will need to wear gloves and use an oiled knife to keep away from the sap.
My best bet is to go for the frozen kind at Asian grocery stores, at the same section they keep the frozen coconut milk and coconut cream. Although I would still have to deal with the seeds and removing some husks, the frozen kind is still easier to prepare than raw jackfruit still on its tough skin. My second best bet is buying my preferred brand of canned jackfruit, Native Forest. But two things I don’t like about canned versions are the slight tang and their preservatives.
So What Is “Young Jackfruit in Coconut Milk”?
Once you have good quality coconut cream and jackfruit, you are ready to make “Young Jackfruit in Coconut Milk” or “Ginataang Langka“. This dish is rich, creamy, slightly spicy (or can be very spicy if you want to), and savory. I suggest to eat it with a side of rice or with your favorite starch. It’s simple enough to be an everyday dish. Another way to enjoy it is to add more ingredients. For example, you can add tofu, mushrooms, kale, green beans, and other kinds of vegetables. Feel free to be creative and have fun with it. You would be surprised by how versatile this dish can be.
Serves: 3-4
Ingredients
6 cloves garlic, peeled, crushed, and minced
1 yellow onion, peeled and chopped
4 cups green unripe young jackfruit, sliced. (If using canned, drain from brine. For fresh and frozen kinds, remove seeds and some husks).
2-3 chili pepper, sliced (or more for extra kick). You can use thai chili, serrano, or jalapeno. For mild peppery taste, use finger chili or bell pepper.
¼ cup mushroom broth or vegetable broth
pinch of salt
1½ cup coconut cream
Old Bay Seasoning to taste (optional)
Instructions
1. In a medium-size pot, combine all ingredients except coconut cream.
2. Cover and simmer over medium heat for 20 minutes or until jackfruit has softened and almost all broth has been absorbed. Stir occasionally to prevent sticking on the bottom of the pot.
3. Pour coconut cream. Mix and simmer for another 5-7 minutes over low heat.
4. Adjust salt and Old Bay Seasoning to taste.
5. Turn off heat and serve hot with a side of rice.
Notes
It's best to buy fresh jackfruit from the Asian grocery store. You can buy it either fresh at the produce section or at the frozen section. If you're not sure how to prepare and use raw jackfruit, I suggest going with the frozen kind that is ready to cook. If you cannot find it in either form, your can also buy canned jackfruit. My recommended brand is Native Forest which is available at Whole Foods stores, other health foods stores, and online. Just make sure it's the green, unripe version and NOT the yellow one in syrup.
When buying coconut cream, you can buy it fresh at the frozen section of Asian grocery stores. The frozen kind does not have additives, preservatives, gums, and other ingredients. Your next best option is buying coconut cream in a can. I recommend the brand Savoywhich has the least watered down ingredients and additives.
I’ve shot a YouTube video recipe as well to further explain the cooking process:
Just like in most cooking, having the best quality ingredients matter. In fact, they take care of the most job for you. This recipe is the classic case for it. After all, this recipe requires you to only simmer everything in coconut cream! If you have mediocre jackfruit and coconut milk, your dish will taste flat. But if you have the freshest ingredients, it will taste out of this word-without you doing much work. So go ahead and choose your ingredients wisely, the rest will work itself out.
Kain na, let’s eat!
First published in http://www.astigvegan.com/young-jackfruit-in-coconut-milk-ginataang-langka/
Chef Richgail Enriquez
RG Enriquez at astigvegan.com discovers ways to show that Filipino food can be vegan, healthy, and delicious without losing its soul. Born and raised in the Philippines, RG veganizes the Filipino food of her childhood. She has appeared on the television show, "Adobo Nation" and given demonstrations and talks at "Savor Filipino", "Taste of South Lake”, “Barrio Fiesta”, Pitzer College, and Cal-State East Bay.
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