Ginataang Langka with Malunggay and Dilis

I enjoy eating ginataang langka since I was a kid. It all started when I tried a similar dish at my parents’ hometown in Romblon. This Ginataang Langka with Malunggay and Dilis is an improvised version of the dish that I once enjoyed eating.

The difference between the two version has something to do with the type of fish used and the green leafy vegetable used. The jackfruit and coconut milk remain constant. If I recall it correctly, the version of Romblon makes use of bago leaves, instead of malunggay. These leaves are locally known as “dahon ng lumbay”. Daing or salted dried fish (also called bayoy or buwad) are used, instead of dried anchovies. Overall, I think that this version is a good alternative. I won’t be able to finish half of it in one seating of it weren’t.

How to Cook Ginataang Langka with Malunggay and Dilis

Let’s talk about the steps on how to prepare this simple jackfruit dish. It is really quick and easy. The entire process takes less than 30 minutes.

Start by preparing the jackfruit. If using fresh, soak it in water and then try to wring it a bit before cooking. Canned jackfruit also needed to be wringed until all the liquid comes out.

First, saute onion and garlic in a pan. Add anchovies and jackfruit. Cook for 3 minutes. Pour coconut milk afterwards and add chili peppers.

Note that this ginataan version is somewhat dry. If you want yours to have enough sauce, double the amount of coconut milk.

Let the coconut milk reduce to half before adding the malunggay. Cook while stirring until the liquid completely evaporate. Season with fish sauce and ground black pepper.

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