Ginataang Langka

Young jackfruit is simmered in coconut milk until tender and rich. This meatless version uses malunggay for extra greens and keeps the flavor simple.

Estimated cost: ₱90–₱100

Prep 10 min · Total 35 min · Serves 1

Nutrition per serving: 376 kcal · 7.3 g protein · 23.8 g carbs · 29.6 g fat

Ingredients

• 220g, sliced young jackfruit
• 120ml coconut milk
• 1 tsp cooking oil
• 30g malunggay leaves
• 2 cloves, minced garlic
• 1 tsp, minced ginger
• 2 tbsp, sliced onion
• to taste salt
• 1/3 cup water

Steps

1. If using fresh young jackfruit, rinse and squeeze lightly to remove excess sap. Slice into bite-size strips.
2. Heat oil in a small pan over medium heat. Sauté onion, garlic, and ginger for 1–2 minutes until fragrant.
3. Add young jackfruit and stir-fry for 2 minutes so it absorbs the aromatics.
4. Pour in water, cover, and simmer over medium-low heat for 10 minutes until the jackfruit begins to soften.
5. Add coconut milk and salt. Simmer uncovered on low heat for 10–12 minutes until the sauce thickens and the jackfruit is tender.
6. Stir in malunggay leaves and cook for 1 minute until wilted.
7. Turn off heat and rest for 3 minutes before serving so the coconut sauce becomes creamier.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).