Ginataang Langka con Hipon refers to the fresh unripe jackfruit cooked in coconut milk. This is commonly served in the Philippine provinces where jackfruit trees are in abundance. A Bicol recipe I’ve learned from my great grandmother who cooks any recipe with coconut milk deliciously good.
I intentionally add lots of shrimps in this recipe for the sake of my sons who would eat it for the first time. I seldom could see fresh unripe jackfruit in the market, thankfully a neighbor gave me the fruit for her jackfruit tree bore lots of fruits this season and decided to pick some to give the neighbors.
My grandma told me that it is best to cook this recipe with a fresh unripe jackfruit so I decided to cook it for dinner. Aside from the shrimps you could also add pork, shrimp paste or daing (salted fish). Here is the recipe for Ginataang Langka con Hipon.
1 medium size unripe jackfruit; peeled and chopped
1 large onion, diced
1 whole clove crushed garlic
3 to 5 pieces red small chilies or the green long pepper (my preference)
2 big coconut, milk or cream extracted
1 cup water
1/2 kilo of shrimps
4 leaves of tanlad
Salt to taste
Heat a wok and pour-in the coconut milk and water. Bring to a boil then simmer until the coconut milk is cooked. Stir once in a while to prevent lumps from forming.
Add the garlic, onions and tanlad leaves, cook for another 3 to 5 minutes while continuously stirring the mixture.
Add the chopped jackfruit and shrimps, chilies and salt to taste,continue simmering and stirring until the coconut milk turns oily.
Transfer into a serving plate. Enjoy Eating!