Ginataang Langka with Tinapa Flakes Recipe

by Joost Nusselder | Updated:  September 2, 2020
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This Ginataang Langka with Tinapa Flakes Recipe is a traditional Filipino dish made from unripe jackfruit and coconut milk, added with smoked fish or Tinapa to add to the flavor of the Ginataang Langka.

This tasty and nutritious dish is one of the many variations of Ginataan, a delicious dish having meat, fish, and vegetables as its main ingredient.

Langka or unripe jackfruit is a great substitute for meat when it’s not available as it has a texture that is surprisingly similar to chicken.

In this dish, the Ginataang Langka with Tinapa flakes, you will need garlic, onions, some cooking oil, and of course, coconut milk.

You can also add bagoong to add a saltier and fishier taste.

Ginataang Langka with Tinapa Flakes Recipe

To make Ginataang Langka with Tinapa Flakes Recipe

Langka at Niyog


After you’re done cooking with Ginataang Langka with Tinapa flakes, serve the dish on a large bowl.

This dish is quite nice with rice, you can have this dish served with your family, at parties.

But whatever the occasion, Ginataang Langka with Tinapa flakes is a great viand for everyone! Eat well!

Ginataang Langka with Tinapa Flakes

Ginataang langka with tinapa flakes recipe

This dish is quite nice with rice, you can have this dish served with your family, at parties. 
Course Main Course
Cuisine Filipino
Keyword Coconut
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Joost Nusselder
Cost $8


  • 3 pounds unripe jackfruit chopped and seeds removed
  • 8 pcs hot chili pepper
  • 4 cups coconut milk
  • 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
  • tsp ground black pepper
  • salt to taste


  • Heat the oil in a skillet. Saute garlic and onion until the onion softens.
  • Add the jackfruit and cook for three to five minutes.
  • Stir in the fish flakes and cook for one minute.
  • Add the ground black pepper and chili peppers.
  • Add the 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 five to ten minutes.
  • Taste it. If it needs something, add a little salt. Stir.
  • Place in serving bowl. Serve while Hot!!

You can also watch this video I saw on Youtube to make it easier for you to cook this Recipe. Credit goes to the owner of the Video.

Also read: Ginataang manok recipe (chicken cooked in coconut milk)

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.