How To Cook Ginataang Langka!

For dishes using coconut milk to thicken the sauce the word "Ginataan," is used. For this Ginataang Langka Recipe, a fresh cocoonut is the best ingredient. Coconut trees are popular sights in the Philippines in the center of the districts. Man will climb these tall trees and harvest bunches of coconuts that they will use in various ways and milk comes from these cocoons and it will be used for this dish.

On the other hand, Langka (jackfruit) is a fruit that, when young, doubles as a vegetable. The meat for these dishes is used. Pork meat and chili are other ingredients. For Ginataang Langka Recipe, some people also use sugar because it is sweet and spicy. Green and red chili can be used according to your hot food ability. Many household cooks also allow the dish to become oily, because the flavors come together perfectly, and when the langka is tender.

Ginataang Langka
Ingredients: Ingredients:

Available 1/4 lb. Slimly sliced Porcloin/Pritong Isda/Daing
Availability 1/2 lb. Jackfruit or Breadfruit Unripened (Kamansi)
2 cups of milk of coconut
1 cup of cream for coconut
5 Garlic cloves, hacked
Diced 1 medium onion
Shrimp paste 1 tablespoon
Minced Ginger
Siling Pangsigang (Long Chili peppers)
Pickles of salt and soil to taste
Sauteing Cooking Oil

Procedure of cooking:
In 1 tablespoon of oil, skimp on the garlic, ginger and onion and add pork/fritong isda/daing until slightly browned. Frying.
Mix with paste shrimp and kamansi or jackfruit and cook for 1-2 minutes.
Add the coconut milk and boil, until the heat has been tender, about 10 to 15 minutes, to simmer.
Drop the coconut cream and the long chili peppers to thicken the sauce.
Season with salt and pepper to taste (as required).
Serve with rice. With rice.

Cc:-
@steemcurator01, @steemcurator02, @steemitblog