GINATAANG LANGKA WITH MALUNGGAY AND DILIS

I love eating ginataang langka since I was a child. It all started when I tried a similar dish in my parents’ hometown of Romblon. This Ginataang Langka with Malunggay and Dilis is an impromptu version of a dish I once enjoyed eating.

 

The difference between the two versions has something to do with the type of fish used and the green leafy vegetables used. Jackfruit and coconut milk remain unchanged. If I remember correctly, the Romblon version uses bago leaves, not malunggai. These leaves are locally known as “dahon ng lumbay”. Instead of dried anchovies, daing or salted dried fish (also called bayoy or buwad) is used. Overall, I think this version is a good alternative. I can’t finish half of this in one sitting that wasn’t there.

How to cook Ginataang Langka with Malunggay and Dilis
Let’s talk about how to make this easy jackfruit dish. It’s really fast and easy. The whole process takes less than 30 minutes.

 

Start by preparing the jackfruit. If you are using fresh, soak it in water and then try squeezing it a little before cooking. Canned jackfruit also needs to be squeezed until all the liquid comes out.

First, fry the onion and garlic in a pan. Add anchovies and jackfruit. Boil 3 minutes. Then pour in the coconut milk and add the chilli.

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

Let the coconut milk reduce by half before adding the malunggay. Cook, stirring, until the liquid has completely evaporated. Season with fish sauce and ground black pepper.

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