Cooking young jackfruits in coconut milk is a popular dish in Bicol. What you add as a condiment depends on your choice. With her “Palusag” as we call it in Bicol, or Ginataang Langka recipe, Millie applied shrimps for her condiment together with bagoong(shrimp paste). What makes the Palusag has to do with the size of the young jackfruit slices, which in this case, larger or thicker slices.
Once again, young jackfruits or even the ripened ones are very rare in the standard markets, but finding them in cans are easier when you have an Asian store close by. Cooking young jackfruits in coconut milk, or Ginataang Lanka sa Hipon, is a quick meal to prepare, yet, a delicious meal to serve.
Ingredients: 3-4 servings
1 large can of young jackfruit slices
1-2 lbs. of shrimp prawns, deveined
2 cloves garlic, chopped
1/2 medium sliced onions
2 tsp of bagoong(shrimp paste), salt reduced
1 large can of coconut milk
1 cup of water
Cooking Procedure:
- Clean and devein shrimps. On a large cooking pan, combine shrimps with coconut milk, garlic, onions, bagoong alamang(shrimp paste), and spices with a cup of water.
- Bring ingredients to a boil. Stir occasionally to prevent coconut milk from curding. Leave it to simmer for 10-15 minutes, or until it starts to boil and crabs start to turn pink.
- When coconut milk thickens and crabs are almost cooked, add the sliced young jackfruits to combine. Continue to stir occasionally. Let it simmer for another 10 minutes until all ingredients including the young jackfruit are tender.
- Remove from fire, transfer Ginataang Langka with Alimango(Dungeness crabs) on a large serving bowl. Serve it hot with steamed rice.
Tip: Use spicy vinegar and fish sauce as its condiment. Freshly grated coconut milk and young jackfruits are obviously preferable for fresh tasting Ginataang Lanka sa Hipon recipe.
