Ginataang Langka at Hipon
½ kg unripe Jackfruit, peeled and chopped
½ kg medium sized tiger prawn
3 cups of coconut milk (or 2 cans)
2 thumbs sliced ginger
1 medium onion (sliced)
4 cloves garlic, minced
1 tbsp bagoong alamang (shrimp paste)
1-2 long chilli (green siling haba)
1. Boil water and blanch the jackfruit. Set aside.
2. In a pan add the coconut milk, ginger, onions and garlic. Bring to a simmer for several minutes.
3 Add the jackfruit and cook for a few minutes, and add the bagoong and sliced chillies (optional).
4. Add the prawns and cook until just done.
5. Season with salt and pepper to taste. The jackfruit should not be mushy and like the sauce to be thick and rich, with hints of ginger and a bit spicy.
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