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Ginataang Langka with Tinapa Flakes

Ginataang Langka with Tinapa Flakes

young jackfruit cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.

Prep: 10 min Cook: 40 min

Ingredients

  • 1.4 kg (3 lbs) unripe jackfruit (equivalent to to 3 pounds, chopped and seeds removed)
  • 4 cup coconut milk
  • 8 piece hot chili pepper
  • 113.4 g (4 oz) tinapa flakes
  • 1.5 cup malunggay leaves
  • 5 clove garlic (crushed and chopped)
  • 1 large arge yellow onion (minced)
  • 2 tbsp shrimp paste (bagoong)
  • 2 tsp vinegar
  • 3 tbsp canola oil
  • 1.12 tsp ground black pepper
  • salt to taste

Instructions

  1. Heat oil in a pan. Saute garlic and onion until the onion gets soft.

  2. Add the chopped unripe jackfruit. Cook for 3 to 5 minutes.

  3. Put-in the tinapa flakes (smoked fish flakes). Stir and cook for 1 minute.

  4. Fold in the ground black pepper and chili peppers.

  5. Pour-in the coconut milk. Let boil. Add the shrimp paste and vinegar. Stir. Cover and cook in medium heat for 15 minutes while stirring occasionally.

  6. Add the malunggay leaves. Stir and continue to cook for 5 to10 minutes.

  7. Sprinkle some salt only if needed. Stir.

  8. Move to to a serving bowl.

  9. Serve with a cup of warm steamed white rice.