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)
salt and pepper
Pinch, Magic sarap (optional)
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!
This recipe goes well with:
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Photo by Ann Constantino