Bicolano dishes are often cooked in coconut milk (gata in Filipino). One of my favorite Bicolano dishes this jackfruit with crab in coconut milk recipe. Locally, it’s called ginataang langka sa alimango. Whenever my mother would cook this dish, I always hold out for the last serving from the pot or casserole — because that’s where all the flavor is!
Jackfruit with Crab in Coconut Milk
- 1 cup young langka (unripe jackfruit)
- 1 pc female crab (alimango in Filipino)
- ½ tsp. yellow ginger, cut into strips
- 2 tbsps onion, sliced
- 1 tsp garlic, minced
- ¾ cup coconut milk
- 2 tsps yellow ginger
- 1 pc. finger chili
- 2 tbsps fish sauce
- ½ tsp salt
- ½ tsp pepper
- Put the garlic, onions and yellow ginger in the pot or pan. Add the coconut milk.
- Bring it a boil. Do not stop stirring until it boils. This is to make sure that the coconut milk does not curdle.
- Add the crab (alimango) and jackfruit (langka).
- Add the fish sauce. Simmer for a few minutes.
- Season with salt and pepper. Add the finger chili and continue to simmer until it is cooked.
To ensure 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.