myFresha-licious: Ginataang Langka at Hipon

Ginataang Langka at Hipon

The weather in Tabuk right now is wet & cold.  The sun has forgotten to shine over our town, oh city I mean, for a week now.  It has been drizzling outside so thekids are stuck inside the house and they’ve been watching either barneyshow or some cartoon reruns over cartoon network. My youngest nephew isalready ok. He has recovered I believe coz he had been so restless andnaughty all day.

We went to the hospital the other day.It’s the nearest one to our house, maybe around 8 houses away fromours.  There are many patients, kids and adults alike.  What do I expect to find in a hospital anyway?  The thing is most of the sick ones aresuffering from either dengue or the flu.  Good thing my nephew’s bloodtest had been cleared of dengue, typhoid fever, and malaria.  He justgot the cough and the running nose and an inflamed tonsillitis whichhave been causing his fever.  Large and inflamed-like tonsils runs in the family.  My siblings and I got it and so is my niece and other nephew.  AND my husband has it too and so does his brother.

Now I miss my husband 🙁  On gloomy weather like this back in Singapore, we usually spend our time cooking and eating anything we could possibly think of  or go to supermarkets and buy some stuff to cook.  Other times we go to the library and just dine-out.  Most of the time, staying at home and annoying each other is our favorite past time.  I’m so missing those days 🙁

My apologies if this entry is inordinately long.  I got carried away.  You know, being away from someone you love is so depressingly lonely.  I refuse to get use to it.  Anyways (sic), what  I am posting today is one of those Filipino ginataan dishes we had cooked back in Singapore.  I’ve already drafted the recipe many months back then but this is just one of those recipes I forgot to publish for unknown reason/s – Ginataang Langka at Hipon or Young unripe Jackfruit & Shrimps in coconut milk

Jackfruits are fruits, I won’t argue with that.  But the young, unripe ones are usually treated and cooked by Filipinos like vegetables so they end up as main dishes in dining tables in most Pinoy households and restaurants / karinderia worldwide. 

The taste of the unripe jackfruit cooked this way is a bit sweet which I believe was enhanced by the coconut milk.  The flavor of the dish comes mostly from the bagoong alamang and the coconut cream.  I made it a point to go easy on and use a little of the bagoong alamang but you can add more if you like your dish to be saltier.  All in all, this dish is deliciously creamy and will make you eat more rice with it than ever.  That was always an excuse to eat more carbohydrates, isn’t it? 🙂

Here’s my recipe.  My folks cook ginataang langka differently using a lot of pork belly and freshly squeezed coconut milk.  For those of you who are in Singapore, you can buy sliced but not yet shredded unripe jackfruit from Mustafa




Young unripe Jackfruit, shredded – 300 g.
Prawns, peeled and deveined – 200 g.
Kara Coconut cream – 40
Bagoong Alamang – 2 tbsp

Salt and ground black pepper to taste
Garlic, crushed and chopped – 6 cloves
Onions, diced – 1 medium 
Canola Oil 
Water – 1/2 cup

Cooking Procedure:

1.  Heatthe oil in a pan and sauté the garlic until they turn almost brown then add theonion.
2.  Stir in the shrimps and cook it until it changes in color.  Scoop out the shrimp and set aside.
3.  Add the bagoong alamang and the jackfruit and stir for a few minutes then add the water  and the coconut cream.  Season with ground black pepper.  Add more salt if needed. Simmer until the jackfruit is cooked and most of the liquids have evaporated.  You can add a bit of water until the jackfruit is cooked. 
4.  Toss in the cooked shrimps then remove from fire.

Serve with your favorite rice.

© Fresha-licious (05October2012)