If you're looking to tantalize your taste buds with a unique Filipino delicacy, look no further than Ginataang Langka with Dilis! This creamy and flavorful dish combines the delightful taste of unripe jackfruit with the savory crunch of dried anchovies, all enveloped in rich coconut milk. Whether you're a seasoned cook or a kitchen novice, this recipe promises to transport you straight to the heart of the Philippines with every bite. Ready to impress your family and friends with a dish that's both comforting and exotic? Let’s dive into the delicious world of Ginataang Langka with Dilis!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 300g unripe jackfruit, sliced
- 100g dilis (dried anchovies)
- 1 can coconut milk
- 2 cups water
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 tbsp vegetable oil
- 1 tsp salt
Instructions
- Begin by preparing all your ingredients. Slice the unripe jackfruit into thin strips, mince the garlic, and slice the onion. Set these aside.
- In a large pan or pot, heat the vegetable oil over medium heat. Once the oil is hot, add the minced garlic and sliced onion. Sauté them until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Next, add the sliced unripe jackfruit to the pan. Stir it well to coat the jackfruit with the sautéed garlic and onion mixture. Cook for about 5 minutes, allowing the jackfruit to soften slightly.
- After the jackfruit has cooked a bit, pour in the coconut milk and water. Stir the mixture to combine all the ingredients evenly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes. This will allow the jackfruit to absorb the flavors of the coconut milk and soften further.
- Once the jackfruit is tender, add the dried anchovies (dilis) to the pot. Stir well to incorporate the dilis into the dish. Allow it to cook for another 5-10 minutes, uncovered, so the flavors meld together.
- Season the dish with salt according to your taste. Stir well to ensure the salt is evenly distributed.
- Once everything is cooked and the flavors have blended, remove the pot from the heat. Let it sit for a few minutes before serving.
- Serve the Ginataang Langka with Dilis hot, ideally with steamed rice. Enjoy your delicious Filipino dish!
Tips
- Choose the Right Jackfruit: Make sure to select unripe jackfruit, as it holds its shape well during cooking and absorbs flavors beautifully. Look for firm, green fruits for the best results.
- Sautéing is Key: Don’t rush the sautéing of the garlic and onion! This step builds the foundation of flavor for your dish, so allow them to become fragrant and slightly golden.
- Adjust the Coconut Milk: If you prefer a creamier dish, feel free to add more coconut milk. Just remember to balance it with additional water to maintain the right consistency.
- Let It Simmer: Allowing the jackfruit to simmer in the coconut milk is crucial. This not only tenderizes the fruit but also infuses it with the rich flavors of the dish.
- Taste as You Go: When adding salt, start with a small amount and adjust according to your preference. The dried anchovies will also contribute saltiness, so be mindful of that!
- Perfect Pairing: Serve your Ginataang Langka with Dilis over hot steamed rice for a satisfying meal. The rice will soak up the creamy sauce, making every bite irresistible.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 25mg
