Being a working mom, I always look forward to weekends since it's the only time that I get to cook a lot and experiment in the kitchen. Here's what I made last weekend (with left overs I saved for Monday's baon). Guinataang Langka.
It's my first time to cook this dish and it came out well. This actually turned out a bit spicy but totally tolerable. And I'm not really a fan of spicy food but I'm getting there. For reference, I got this recipe from www.angsarap.net.
I wasn't able to take down the exact measurement of some of the ingredients that I used but it really depends on you. Just put small amounts and then adjust according to your taste.
Ingredients:
1 pack of sliced unriped jackfruit (can be bought in groceries)
1/4 kilo pork, sliced into small cubes
chopped onions
4 cloves garlic
3-4 slices of ginger
2 pcs green chilli, sliced (include seeds if you want it to be more spicy)
1 pack coconut cream powder, dissolved in water
Fish sauce and black pepper, to taste
Cornstarch (optional)
How to:
1. Saute in a pan the garlic, onion, ginger and chilli.
2. Add pork and stir fry until meat is half cooked.
3. Add 1/2 of the dissolved coconut cream and the unriped jackfruit. Make sure that all of the jackfruit are covered with the cream.
4. Add the remaining coconut cream and simmer until the jackfruit is cooked.
5. Season with fish sauce and black pepper.
6. (Optional) Mix cornstarch with a little water and add into the pan and mix to thicken the coconut cream.
Anna
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