Young Jackfruit in Coconut Milk, Ginataang Langka
 
 
Serves: 3-4
Ingredients
  • 6 cloves garlic, peeled, crushed, and minced
  • 1 yellow onion, peeled and chopped
  • 4 cups green unripe young jackfruit, sliced. (If using canned, drain from brine. For fresh and frozen kinds, remove seeds and some husks).
  • 2-3 chili pepper, sliced (or more for extra kick). You can use thai chili, serrano, or jalapeno. For mild peppery taste, use finger chili or bell pepper.
  • ¼ cup mushroom broth or vegetable broth
  • pinch of salt
  • 1½ cup coconut cream
  • Old Bay Seasoning to taste (optional)
Instructions
  1. In a medium-size pot, combine all ingredients except coconut cream.
  2. Cover and simmer over medium heat for 20 minutes or until jackfruit has softened and almost all broth has been absorbed. Stir occasionally to prevent sticking on the bottom of the pot.
  3. Pour coconut cream. Mix and simmer for another 5-7 minutes over low heat.
  4. Adjust salt and Old Bay Seasoning to taste.
  5. Turn off heat and serve hot with a side of rice.
Notes
It's best to buy fresh jackfruit from the Asian grocery store. You can buy it either fresh at the produce section or at the frozen section. If you're not sure how to prepare and use raw jackfruit, I suggest going with the frozen kind that is ready to cook. If you cannot find it in either form, your can also buy canned jackfruit. My recommended brand is Native Forest which is available at Whole Foods stores, other health foods stores, and online. Just make sure it's the green, unripe version and NOT the yellow one in syrup.

When buying coconut cream, you can buy it fresh at the frozen section of Asian grocery stores. The frozen kind does not have additives, preservatives, gums, and other ingredients. Your next best option is buying coconut cream in a can. I recommend the brand Savoywhich has the least watered down ingredients and additives.
Recipe by ASTIG Vegan at https://www.astigvegan.com/young-jackfruit-in-coconut-milk-ginataang-langka/