Ginataang Langka at Hipon

Ginataang Langka at Hipon or green or unripe jack fruit cooked in coconut milk with shrimp is a simple Filipino stew so delicious and best eaten with steamed rice.

There are many versions on how to cook Ginataang Langka and this recipe is cooked with shrimp and moringa leaves also known as malunggay with a teaspoon of sauteed shrimp paste or bagoong. You can also use dried fish like daing or dilis or pork instead of shrimp when making this dish.

Ginataang Langka is one of those easy to make Filipino dish and only few ingredients needed. Add chili peppers if you prefer it spicy. Watch the video below and learn on how to make this creamy, tasty and delicious dish.

Give this simple recipe a try. Make it and share with family and friends. Save this recipe or Pin It for later use. The instructions below are pretty easy to follow and really worth a try specially if you vegetables cooked in coconut milk.

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  • 2 tbsp cooking oil
  • 1 thumb size ginger, minced or grated
  • 3 cloves of garlic, sliced
  • 1 small onion, sliced
  • 1 tsp sauteed bagoong 
  • 3-4 cups chopped green jack fruit (from can or fresh)
  • 1 tbsp fish sauce
  • 1/2 cup water
  • 1/4 tsp ground pepper
  • 2 cups coconut milk
  • 1 lb large shrimp, deveined
  • 1/2 cup malunggay leaves
  • salt to taste

  1. In a pot, heat and add cooking oil. Add ginger, garlic and onion. Saute for a minute until aromatic. Add bagoong and chopped langka. Stir well to combine. Season with fish sauce and add water. Stir and simmer for 5 minutes. Season with ground pepper and cook for a minute. 
  2. Add coconut milk and stir to combine. Simmer for 10 minutes or until langka is fully cooked and soft. Add shrimp and allow shrimps to cook for few minutes. Taste to see if salt is needed and add accordingly. 
  3. Add malunggay leaves and stir gently. Cook for a minute. Transfer in a serving dish and serve hot with steamed rice. Enjoy!
(click on name link below the picture to see complete recipe)

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