Ginataang Langka with Hipon

Tender young jackfruit and shrimp in a rich coconut sauce.

Ingredients

• 1 kg young unripe langka, cleaned and cut into bite-size pieces
• 350 g medium shrimp, shell-on/head-on
• 400 mL coconut milk
• 400 mL coconut cream/kakang gata
• 250–350 mL water
• 1 medium onion, about 120 g, chopped
• 7 cloves garlic, minced
• 35 g ginger, sliced into thin matchsticks
• 2 tbsp bagoong alamang
• 2–3 green finger chilies, whole
• 1 tbsp neutral cooking oil
• ½–1 tsp freshly ground black pepper
• Fish sauce or salt, only as needed
• 1 tsp sugar, optional

Method

• Remove any tough jackfruit core, cut into 3–4 cm pieces, rinse and drain. Clean and devein the shrimp; leave the heads and shells on for a fuller sauce, if preferred.
• Sauté the shrimp in the oil for 30–45 seconds per side, until the shells start turning orange. Remove and set aside; they will finish cooking later.
• Sauté ginger, garlic and onion in the same pot. Add bagoong and cook 1 minute. Add jackfruit and toss for 2–3 minutes.
• Add coconut milk and 250 mL water. Partially cover and simmer gently for 20–30 minutes, until the jackfruit is tender but holds its shape. Add the remaining water only if needed.
• Add coconut cream, whole chilies and pepper. Simmer gently, uncovered, for 5–8 minutes. Return the shrimp and their juices for 2–3 minutes, until fully cooked. Taste before adding fish sauce or salt; rest 5–10 minutes.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗