Langka or jackfruit is an aromatic native fruit found in the tropical regions in the Southeast Asia. The flesh of a ripe jackfruit is sweet, fibrous and starchy whereas it can be eaten raw or can be used to make a variety of dishes such as minatamis na langka (sweetened ripe jackfruit), cakes and custards, halo-halo and more. The seeds are edible too; you can just simply boil the seeds and eat it when it cooled down. The boiled seeds taste good and I refer it as the local counterpart of Castañas.
The young unripe jackfruit can be cooked in coconut milk which can be flavored in different ways according to your preference. You can add salted dried fish or daing, pork, crab or shrimps to add a delectable taste to this dish. This recipe is most often served in Filipino households.
Below is my own recipe of Ginataang Langka with Shrimps
1 small to medium sized freshly picked unripe jackfruit; peeled, seeded and sliced or a kilo bought from the market
½ kilo, shrimps
8 cloves garlic, crushed
1 big onion, diced
1 piece shrimp cube
Coconut milk, 5 cups
Water, 1 cup
Salt to taste
5-6 pieces of green finger chilis
Heat the wok and pour-in the coconut milk and water then add the garlic and onion. Bring to a boil. Continuously stir the mixture to prevent lumps from forming.
When boiling adjust heat to medium low, continue stirring once in awhile until the coconut milk is cooked (slightly brown in color).
Add salt to taste, shrimp cube and shrimps, stir,cook it for 5 minutes then add the jackfruit and the green finger chilis.
Simmer until the jackfruit and shrimps are cooked and the mixture dries up.
Serve while hot and enjoy!