Entree: Philippines – Bicol – Ginataang Langka (Young jackfruit simmered in rich coconut milk with shrimp and Bicol chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) young (green) jackfruit, cut into 1-inch (2.54 cm) pieces (fresh or well-drained canned)
- 8 oz (225 g) medium shrimp, peeled and deveined (about 16–20 shrimp)
- 2 cups (480 ml) coconut milk, divided
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) bagoong alamang (fermented shrimp paste)
- 2–3 siling labuyo (bird's eye chilies) or 2 long green chilies, sliced
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 tbsp (15 ml) fish sauce (patis), optional and to taste
- 2 tbsp (30 g) chopped scallions or cilantro for garnish

Show original ingredient measurements

- 1 lb (454 g) young (green) jackfruit, cut into 1-inch pieces (fresh or well-drained canned)
- 8 oz (225 g) medium shrimp, peeled and deveined (about 16–20 shrimp)
- 2 cups (480 ml) coconut milk, divided
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) bagoong alamang (fermented shrimp paste)
- 2–3 siling labuyo (bird's eye chilies) or 2 long green chilies, sliced
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 tbsp (15 ml) fish sauce (patis), optional and to taste
- 2 tbsp (30 g) chopped scallions or cilantro for garnish

Instructions

1. In a heavy pot or deep skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté the chopped onion until translucent, 3–4 minutes, then add garlic and cook 30 seconds until fragrant.
2. Stir in the bagoong alamang and cook 1 minute to release aroma. Add the jackfruit pieces and toss to coat with the aromatics and bagoong.
3. Pour in 1 1/2 cups (360 ml) of the coconut milk, bring to a gentle simmer, cover, and cook 20–25 minutes until the jackfruit is tender and has absorbed flavors, stirring occasionally. Add more water if liquid reduces too quickly.
4. Add the shrimp and the remaining 1/2 cup (120 ml) coconut milk (the thicker cream), then add siling labuyo or sliced green chilies. Simmer 3–5 minutes until shrimp are cooked through and the sauce has thickened slightly.
5. Season with ground black pepper and a little salt or fish sauce to taste. Adjust heat by adding more chilies if desired.
6. Remove from heat, garnish with chopped scallions or cilantro, and serve hot with steamed rice.