This Ginataang Langka with Malunggay is a healthy and delicious meal! Eat it with a bowl of steamed rice, knowing this Filipino vegetable dish was easy to make, creamy, and budget-friendly!
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.
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
Tips and Procedures:
- You may use bago leaves (spinach) instead of malunggay leaves in this recipe.
- You may add chili pepper, coconut cream, 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.
- Feel free to use the frozen or canned jackfruit if fresh ones are not available.
- 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.
- Storage: Put the leftovers in an airtight container and refrigerate for up to 3 months.
How to Make Ginataang Langka with Malunggay:
Listed below are all the ingredients you will need:
- vegetable oil
- young jackfruit
- red bell pepper
- coconut milk
- ground black pepper
- malunggay leaves
In a saucepan 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. Add in the malunggay leaves until wilted:
Serve immediately with steamed rice and enjoy!
Frequently Asked Questions:
I have not tried the canned jackfruit for this recipe yet but those that are available in Asian stores can do.
Ginataang Langka is a Filipino term that means jackfruit in coconut milk.
Yes, langka or jackfruit is packed with nutrients and antioxidants with a lot of other health benefits. It makes a great meat alternative in vegetarian or vegan recipes.
Ginataang Langka with Malunggay
- 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)
- 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.