Ginataang Langka with Alimasag



2 cups langka, sliced  (unripe jackfruit)
6 pcs alimasag, (1 kilo)
2 inches ginger, peeled & strips
1 medium onion, chopped
4 cloves garlic, crushed
2 cups pure coconut milk
2 pieces siling labuyo, (birds eye chili)
2-4 pieces siling haba, (long green chili)
cooking oil
salt and pepper

Pinch, Magic sarap (optional)

Ginataang Langka na may Alimasag
Photo by Ann Constantino

Cooking Instructions: Ginataang Langka na may Alimasag

Using sharp scissors, turn over crab and remove belly flap of each crab. Wash and drain after. (Belly flaps are triangular in shape for male and oval shape for female). Prepare steamer and start  steaming crabs for 10 to 15 minutes. Let it cool first and slice each crabs in half. Set aside.

In a wok, sauté garlic, ginger and onion until fragrant. Pour in half of the pure coconut milk and 1/2 cup of water. Bring it to a boil. Then, add in your slice jack fruit.

Simmer for 3 to 5 minutes or until the liquid becomes thick, keep on stirring. Add in the remaining the coconut milk, crabs, bird’s eye chili and green chili. Season with magic sarap, pepper and salt to taste.

Cover the wok and cook for another 5 to 10 minutes. Turn off heat.

Serve and enjoy! Lantakan na!



Overseas Pinoy Cooking

Facebook Comments
Ginataang Langka with Alimasag
Rate this Recipe

Leave a Reply