Ginataang langka with tinapa flakes recipe
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for freeDo you like smoked fish? And do you like coconut milk? Then you’re sure to like ginataang langka with tinapa flakes!
Fair warning: This dish will steal your heart!
Just like any other type of ginataan dish, this ginataang langka with tinapa flakes is a sure win for Filipino family cuisine. Served with delicious coconut milk and jackfruit that tastes like chicken, it’s no wonder why this dish is specially prepared at festivals.
If you’re wondering why langka (or unripe jackfruit) is used, well, it’s a great substitute for meat when it’s not available. It has a texture that’s surprisingly similar to chicken, plus, it’s very healthy!
For this dish, you’ll need garlic, onions, some cooking oil, and of course, coconut milk. You can also add bagoong to add a saltier and fishier taste.
This dish is quite nice with rice. You can have this dish served to your family at parties.
But whatever the occasion, ginataang langka with tinapa flakes is a great viand for everyone. So, eat well!
Also read: Easy coconut snails recipe and the secret to the best ginataang kuhol ingredients
17 Easy Recipes Anyone Can Make
All the tips you'll need to get started in Japanese cooking with, for a limited time, free as our first email: The Complete Japanese With Ease Cookbook.
We'll only use your email address for our newsletter and respect your privacy
Ginataang langka with tinapa flakes recipe
Ingredients
- 3 pounds unripe jackfruit chopped and seeds removed
- 8 pcs hot chili pepper
- 4 cups coconut milk
- 1½ cups malunggay leaves
- 5 cloves garlic crushed and chopped
- 4 ounces tinapa flakes
- 1 large yellow onion minced
- 3 tbsp canola oil
- 2 tbsp shrimp paste (bagoong)
- 2 tsp vinegar
- ⅛ tsp ground black pepper
- Salt to taste
Instructions
- Heat the oil in a skillet. Saute garlic and onion until the onion softens.
- Add the jackfruit and cook for 3 to 5 minutes.
- Stir in the fish flakes and cook for 1 minute.
- Add the ground black pepper, chili peppers, and coconut milk. Bring to a boil.
- Stir in the vinegar and shrimp paste.
- Cover and cook over medium heat for 15 minutes. Stir occasionally.
- Add the malunggay leaves. Cook for another 5 to 10 minutes.
- Taste. If it needs something, add a little salt. Stir.
- Place in a serving bowl. Serve while hot!!
Check out YouTube user Lutong Bale’s video on making ginataang langka:
Also read: Ginataang manok recipe (chicken cooked in coconut milk)
Cooking tips
Are you already finding my ginataang langka to be deliciously irresistible? Well, give it a push further by trying out some of my cooking tips below!
- I prefer using fresh coconut milk when making my own ginataan. But when preparing, make sure that you don’t throw out the coconut water; use it instead as the main liquid in squeezing coconut juices. The result will be a pure and slightly sweet coconut milk that does wonders in the soup.
- Ginataan isn’t called ginataan for no reason. While simmering the broth and langka, be sure that they’re mixed well, smell good, and are savory. Believe it or not, that’s the first sign that your ginataan will be delectable.
- I prefer to have this dish spicy, so if you do as well, feel free to add siling labuyo on the side.
With a detailed cooking recipe and my cooking pro tips, there will be no excuses not to make your ginataang langka a superstar dish for your friends and family’s tummies!
Substitutes and variations
But wait! What if you don’t have some of the available ingredients?
Then check out some of my substitutes and variations below so you may still have your delicious ginataang langka.
Using kamansi (breadnut) instead of langka
The star ingredient in this dish is langka, but what if you don’t have it? You can still substitute it with kamansi or breadnut. They’re the closest things to langka that can be cooked and will ensure this dish can still happen!
Don’t worry about the remaining ingredients since you’ll just find them right across from your house’s retail stores.
As for the fresh coconut milk, unfortunately, I don’t have anything to substitute for that. But no worries, as this one is also readily available to you. Coconut trees are abundant in the Philippines, so just chill.
Another important thing to remember is that this ginataan is pretty flexible, so just be creative and use whatever you have in your fridge.
How to serve and eat
Like any Filipino dish, this special ginataang langka doesn’t have any fancy way of serving and eating. Once it’s been cooked in a pot, quickly transfer it to a bowl where the large serving spoon is available for the whole family to take a portion of it.
While others can be so picky with langka, I prefer to have all of it soaked in my rice to eat together.
And the result? It’s a feeling that you don’t want to end.
This may sound dramatic, but go try it for yourself!
Similar dishes
Here are some equally delectable dishes that are similar to our favorite ginataang langka. So be ready for another bon appetit ginataan cooking episode!
Ginataang langka with pork or danggit recipe
This is still your favorite ginataang langka, but instead of using tinapa, this dish uses pork or danggit, which makes a hearty ginataan dish.
Another thing about ginataan is that it’s similar to sinigang in that it’s flexible, so you can put your creative cooking talent into practice. So whether it’s pork, chicken, or seafood, you can do a lot with ginataan!
Bicol Express
Bicol Express also makes a delicious cold-day lunch with its perfectly proportioned spice and sweetness. The tastes come together for the most soothing scoop of meat and soup, with a creamy, delectable stew featuring ginger and a generous amount of salt and pepper.
Ginataang puso ng saging
In Filipino cuisine, ginataang puso ng saging is where banana blossoms are cooked in coconut milk (or coconut cream). Depending on your preference, you can add different types of seafood and protein, like ground pork and shrimp.
Don’t know which one to try first in your next ginataan cooking session? Well, I personally suggest trying out Bicol Express because of the charm it gives to my taste buds. But of course, that’s on you to choose one, or better yet, go try them all!
FAQs
I know you’re very excited to cook this dish already. But before doing so, let’s have our short FAQs about this Filipino ginataan dish, and then you can head straight to your kitchen. Deal? Alright.
Is ginataang langka healthy?
This tropical fruit (langka) contains potassium, which may help lower blood pressure and ward off heart disease, stroke, bone loss, and skin issues.
The high vitamin C content of jackfruit may also aid in preventing sun damage to your skin. To keep your skin strong and firm, you need lots of that nutrient.
How many calories are in ginataang langka?
Ginataang langka has 167 calories in each serving.
Is langka good for the keto diet?
Since jackfruit is both high in protein and low in carbohydrates, it can provide a palatable meat substitute for vegetarians following the keto diet.
Try this unique jackfruit dish
This mouthwatering ginataan dish will surely make you crave more once you’ve tasted it the first time.
The good news is that this recipe is very easy to make! Just get a jackfruit in your backyard and 2 coconuts, and gather all the necessary flavorings. In just 50 minutes or less, you’ll be able to satisfy your cravings.
What’s even better with this dish is that it’s meant for love and sharing with your friends and families. Also, don’t forget to follow my cooking tips to turn your cooking from “nay” to “yay.”
Ready to have a taste of our legendary ginataan? Give it a go!
’til next time.
Did you enjoy my ginataang langka? Great! Don’t forget to rate my recipe!
Share this article with your friends and families as well. Mabuhay!
If you want to learn more about ginataang langka, then read this article.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
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.
