Bicolano dishes are often cooked in cocomilk or gata. One of my favorites is the Ginataang Langka sa Alimango (Jackfruit with Crab in Cocomilk). Whenever my Mama would cook it, I like the last serving from the pot or casserole.
Ingredients:
1 cup young langka (unripe jackfruit)
1 pc. female alimango (crab)
1/2 tsp. yellow ginger, cut into strips
2 tbsps onion, sliced
1 tsp garlic, minced
3/4 cup coconut milk
2 tsps yellow ginger
1 pc. finger chili
2 tbsps fish sauce
1/2 tsp salt
1/2 tsp pepper
Procedure:
1. Put the garlic, onions and yellow ginger in the pot/pan. Add the coconut milk.
2. Bring it a boil. Do not stop stirring until it boils. This is to make sure that the cocomilk does not curdle.
3. Add the alimango and langka.
4. Add fish sauce. Simmer for a few minutes.
5. Season with salt and pepper. Add the finger chili and continue to simmer until it is cooked.
Note: To make sure that your “ginataan” dish is really creamy, always set aside the kakang gata and pour it to the dish before it’ is cooked. Be sure to bring it to a boil before putting off the fire.