Ginataang Langka with Daing Recipe

by Joost Nusselder | Updated:  August 27, 2020
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The Ginataang Langka Recipe is a tasty, Filipino dish made from Coconut milk and unripe Jackfruit. This dish can have all sorts of varied ingredients added to the dish.

Like in this recipe, we will use Malunggay leaves and Daing, any form of dried, salted fish to make Ginataang Langka with Daing Recipe.

The fish helps give some salty and fishy flavor to the jackfruit, alongside the creamy feel of the coconut milk.

Malunggay also helps not only make the dish look better and tastier, but it also makes Ginataang Langka much more nutritious.

Ginataang Langka is not only tasty, but it is only a great alternative if one does not want to cook with meat or when meat is not available, as the jackfruit has a texture and taste similar to chicken.

The method and preparation of this recipe are almost the same as the Ginataang Langka with Tuna Flakes Recipe.

Ginataang Langka with Daing Recipe

Ginataang Langka with Daing Recipe Preparation

Ginataang Langka with Daing

Ginataang langka with daing recipe

The Ginataang Langka Recipe is a tasty, Filipino dish made from Coconut milk and unripe Jackfruit. This dish can have all sorts of varied ingredients added to the dish. Like in this recipe, we will use Malunggay leaves and Daing, any form of dried, salted fish to make Ginataang Langka with Daing Recipe.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 162kcal
Author Joost Nusselder
Cost $10

Ingredients

  • 5 to 8 pcs danggit or any type of Daing
  • 1 onion peeled and chopped
  • 4 cloves garlic peeled and minced
  • 3 pcs Thai chili peppers  stemmed and minced
  • 2 packages (16 ounces each) packages frozen green langka thawed
  • 1 tbsp fish sauce
  • 1 cup coconut milk
  • 1 cup coconut cream
  • salt and pepper to taste
  • oil

Instructions

  • In a frying pan over medium heat, heat about 2 tablespoons oil.
  • Add dried fish and lightly fry, turning once or twice as needed.
  • Remove from pan and drain on paper towels.
  • In a pot over medium heat, heat about 1 tablespoon oil.
  • Add onions, garlic and chili peppers and cook until limp and aromatic.
  • Add jackfruit and cook, stirring occasionally, for about 3 to 5 minutes.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add coconut milk and bring to a simmer.
  • Continue to cook for about 10 minutes or until vegetable is tender and liquid is reduced.
  • Add coconut cream and stir to combine.
  • Add dried fish.
  • Continue to cook for about 7 to 10 minutes or until liquid is thickened and begins to render fat.
  • Season with salt and pepper to taste.
  • Serve hot.

You can use these in your recipe:

[lasso ref=”masarap-dried-salted-jeprox-tuyo-daing-fish” id=”8664″ link_id=”62202″]

[lasso ref=”thai-chili-ground-birds-eye-chili-perfect-for-thai-filipino-dishes” id=”8666″ link_id=”62203″]

[lasso ref=”datu-puti-patis-regular-fish-sauce” id=”7149″ link_id=”62204″]

[lasso ref=”365-everyday-value-organic-coconut-milk” id=”8667″ link_id=”62205″]

Ginataang Langka na may Daing

Note: Tried to follow this Two Filipino Recipe website and added some twist on the recipe and added some ingredients on it. You can also try to put Dilis instead of Daing in this one.

Salamat.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.