This quick and easy Ginataang Langka Recipe is a vegetable soup dish that is made with young jackfruit, coconut milk, and moringa leaves. It's a creamy, tasty, and vegan-friendly dish that is perfect for lunch or dinner!
Looking for more healthy Vegetable recipes? Try these: Grilled Ginataang Talong with Malunggay, Vegan Adobong Kangkong, and my Best Ever Okoy Recipe.
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What is Ginataang Langka with Malunggay?
This Ginataang Langka with Malunggay is a tasty, healthy, and creamy Filipino dish that is made of unripe jackfruit cooked in coconut milk with moringa leaves. This vegetable dish commonly adds shrimp paste and can be spiced with chilis or soured with vinegar but I made this as a simple vegan version with no shrimp paste or fish sauce, or any meat.
The good thing is that this food is versatile and that you can omit or add some ingredients whatever is available and suitable.
This easy jackfruit recipe is quick, easy to cook, budget-friendly, and pairs well with steamed rice and grilled foods. It can be served as a side dish or main entree for vegan or vegetarian lunch or dinner. Give this a try and enjoy!
Health Benefits of Langka (Jackfruit)
- Improves skin health
- Boosts immune system
- Good source of fiber and nutrients
- Helps manage blood sugar level
- Reduces the risk of several chronic diseases
Variations
- You may add chili pepper, coconut cream, or green chili to this dish.
- For non-vegans: Feel free to add daing or salted dried fish, dried anchovies, fish sauce, or meat slices of your choice.
Substitutions
- You may use bago leaves (spinach) instead of malunggay leaves in this recipe.
- Feel free to use frozen or canned jackfruit if fresh ones are not available.
Storage
- Cool it first to room temperature and place it in airtight containers. Refrigerate for up to 3-4 days or freeze in portion sizes for up to 2 months.
- Thaw frozen portions overnight in the fridge or use the microwave's defrost setting. Reheat on the stovetop or in the microwave, stirring occasionally. Avoid reheating the entire batch multiple times and check for spoilage before consuming.
Ingredients
Listed below are all the ingredients you will need:
- vegetable oil
- onions
- young jackfruit
- ginger
- red bell pepper
- salt
- coconut milk
- water
- ground black pepper
- malunggay leaves
Instructions
In a pan over medium-low heat, add oil. Then, stir in sliced onions and cook until translucent:
Mix in jackfruit, ginger, red bell pepper, and salt. Next, pour in half of the coconut milk, and water, then cover with a lid and bring the mixture to a boil. Reduce to a simmer for 20 minutes:
Add in the remaining coconut milk and continue to simmer for another 5 minutes, then turn off the fire. Season with salt and ground black pepper to taste. Add in the malunggay leaves until wilted:
Serve immediately with steamed rice and enjoy!
Top Tip
If using fresh jackfruit, soak it in water first then try to wring it a bit before cooking, then add one cup of water and cook the vegetable longer until tender. If using canned jackfruit, wring it until all the liquid comes out.
Frequently Asked Questions
Ginataang Langka Recipe
Ingredients
- 3 tablespoons vegetable oil
- ¼ cup thinly sliced onions
- 3 cups young jackfruit
- 1 thumb-size ginger smashed
- ½ red bell pepper thinly sliced
- ¼ teaspoon salt
- 2 cups coconut milk divided
- 2 cups water
- ¼ teaspoon ground black pepper
- ¼ cup malunggay leaves (moringa)
Instructions
- In a saucepan over medium low heat, add oil.
- Stir in sliced onions and cook until translucent.
- Mix in jackfruit, ginger, red bell pepper and salt.
- Pour in half of the coconut milk, water, then cover with a lid and bring the mixture to a boil.
- Reduce to a simmer for 20 minutes.
- Add in the remaining coconut milk and continue to simmer for another 5 minutes, then turn off fire.
- Season with salt and ground black pepper.
- Add in the malunggay leaves until wilted.
- Serve immediately.
This ginataang langka recipe is great for pregnant and breastfeeding moms. Share the goodness of this dish with your child!
Claire M says
Did you use canned coconut milk? I used the fresh one, made it not so creamy but still delicious.
Lainey says
Hi Claire. I used the canned one, the coco milk is more concentrated. But I'm glad it worked well for you!
Amelia W says
Amazing! It reminded me of home.