Year: 2021

Today I’m breaking down how I store my sourdough starter in the fridge for several months, untouched, and how I revive it to make delicious sourdough bread again!Making sourdough can be time consuming, If you need to take a break from sourdough, you don’t need to throw out your starter! Here’s what I do to store mine in the fridge:How to store sourdough starter in the fridge to hibernate long termI use a clean jar with an airtight lid. I use the same kinds of jars for when I store my sourdough on the counter. These are old gelato jars I get from my zero-waste bulk shop! But you can use any jar, it’s easier with a wide mouth jar!With the new, clean jar, I create a sourdough starter feed of my usual ratio of 1:5:5 (5 g mature starter, 25 g flour mix, and 25 g water). Then, let it sit on the counter for about 6-8 hours for the yeast to multiply. I’ve also just fed the starter, and then immediately stuck it in the fridge. However, I find that my starter bounces back a bit better and is less angry at me if I let it feed a little bit before going in the fridge.Either way, I stick it in the fridge with the lid on airtight. If my jar was more than 50% full, I’d leave the lid on more loosely, but since it’s only 20% full, there’s lots of room for it to expand.From the fridge: Discarded all but 5 g, then fed 25 g flour mix and 25 g water (1:5:5 ratio)How long can you store sourdough starter in the fridge?Leave your starter in the fridge for as long as you want. I’ve left it in there before for 1 week; 2 months; and just recently; I pulled Carter the Starter out of the fridge after being dormant and untouched for 4 months. I’ve heard of people leaving it in there and still being able to wake up their starter after a year!The older your starter is, the more resilient it is. So personally, I think it’s better to hibernate your old starter than to throw it out and start from scratch.24 hours after my first feed from the fridge: I didn’t feed at the 12 hr mark because he barely rose at all (this is about 175% increase instead of my ideal 200% increase)How to wake up my starter from being in the fridge:First, I pour off the grey liquid I see on top. That liquid is the alcohol produced from long-term fermentation. Actually I take it as a good sign, that the culture is still active! But it also means it’s hungry, which is fine, because next we feed it!I take a new, clean jar and take 5 g of the hungry starter, then feed it my usual 1:5:5 ratio of starter:water:flour mix. My flour mix is 40% rye, 40% bread flour, 20% whole wheat. Feed your starter whatever you normally feed it, be it rye, bread flour, or all purpose!So feed your starter whatever ratio you normally feed your starter; be it 1:3:3, 1:4:4, whatever works!So your newly fed starter will sit in a warm place on your counter for the next 12 hours. If it doubles, I discard all but 5g again, and feed my usual 1:5:5 ratio. After 24 hours, it has doubled and has a lot of bubbly activity, which tells me yeast and bacteria production is back to normal! It should smell pleasantly nice and sour.Can you eat the discard from the fridge?When your starter is cold, the bacteria will continue to grow, but the yeast production is halted. So depending on how long your starter has been dormant in the fridge, it’ll be a little TOO probiotic for your digestive system.Compost or throw out the remainder of hungry starter from the fridge: I would not recommend cooking with it if it’s been in the fridge for longer than a week.Carter the Starter after 48 hours of being taken out of the fridge. I fed at the 36 hour mark, kept that discard and this discard to bake a loaf of bread!How do I know when my starter is ready to bake with?Depending on the age of your starter, it should be able to bounce back within a day or two. If you find it’s not doubling or getting nice and bubbly, give it more time to ferment.Since I feed mine 1:5:5, I felt safe to let it ferment to 24 hours, but if you typically feed a 1:3:3 or 1:4:4 ratio, you can probably discard and feed again at the 12 hour mark. Then use your starter as you normally do.Something not quite right with your starter?If you find your sourdough has some funky smells or isn’t doing what it’s supposed to do, I wrote a post all about troubleshooting my sourdough starter if you’d like to see what issues I had with mine and what I did to fix it. I also wrote all about how I made Carter the Starter in the first place!It was a bit of a round-about method because I was following King Arthur Baking’s recipe for sourdough starter. It didn’t quite work so I had to change tactics half-way through. I did write what I would have done differently if I had to start over! It was a very long and detailed post, so have a read if you need help with your starter.Click the image above to see my Go To Sourdough Bread recipe!I kept the discard from 36 hrs + 48 hrs feeding to make a loaf of bread! You can try my go-to sourdough bread recipe, I use a combination of bread flour and whole wheat. I’ve made it multiple times with discard straight from the fridge.Need more help?I’m definitely not an expert, but I’ve had Carter the Starter for almost a year now, and baked several dozen successful loaves of bread! I’ve tried so many different methods, flour combinations, and inclusions. I feel pretty confident in my ability to troubleshoot and read sourdough bread now.Feel free to leave a comment with your questions (or you can reach out to me on Instagram for a more timely answer) and I’ll try to help if I can! Good luck, and happy baking :)Spread the love: […]

.mv-create-jtr-wrapper{margin-bottom:20px}a.mv-create-jtr-link{display:block;padding:10px 10px 10px 0;color:#333;font-size:16px;text-decoration:none!important;-webkit-transition:color .5s;transition:color .5s}a.mv-create-jtr-link:hover,a.mv-create-jtr-link:focus{color:#666}.mv-create-jtr-link .mv-create-jtr-caret{margin-right:5px;padding-top:6px;fill:#333}.mv-create-jtr-link:hover .mv-create-jtr-caret,.mv-create-jtr-link:focus .mv-create-jtr-caret{fill:#666}a.mv-create-jtr-button{display:inline-block;padding:.75em 1.5em;border:0;color:#fff;background:#333;box-shadow:none;text-shadow:none;font-size:16px;text-align:center;text-decoration:none!important;cursor:pointer;-webkit-transition:background .5s;transition:background .5s}a.mv-create-jtr-button:hover,a.mv-create-jtr-button:focus{color:#fff;background:#666}.mv-create-jtr-button .mv-create-jtr-caret{margin-right:5px;padding-top:6px;fill:#fff}.mv-create-jtr-button:hover .mv-create-jtr-caret,.mv-create-jtr-button:focus .mv-create-jtr-caret{fill:#fff}.mv-create-jtr-button-uppercase{text-transform:uppercase}Vietnamese-style fried rice is a lot paler than a lot of the saucier fried rices you can find. Using the simplicity of vegetables, mushroom broth powder and a touch of soy sauce, this Vietnamese fried rice is savoury and a perfect side dish to any meal.I realized I hadn’t shared a simple Viet-style fried rice recipe on here. I have an egg-fried rice one (where I use tofu scramble as an egg replacement that is VERY good! I have a tom yum fried rice using tamarind paste to make a homemade tom yum paste to make a tangy fried rice.But this kind of simple fried rice is how my mom always made fried rice. It was always what we had to use up some old vegetables in the fridge or leftover rice from last night’s dinner. Fried rice was always a delicious option for lunch the next day.The seasoning is from the mushroom broth powder (they’re like dried broth granules, traditionally chicken bouillon granules are used here), which I find from the Asian market that sells Vietnamese ingredients. A touch of soy sauce adds depth of flavour and colour, and you have plenty of flavour coming from the vegetables to round out this dish!I used this fried rice as the carby layer of a bento box I have coming to YouTube soon, and it was a great, lightly seasoned base to go with the fried and seasoned tofu from the other layer (recipe coming soon!)Feel free to swap in other veggies you have on hand like zucchini, bell pepper, mushrooms, celery, bok choy, etc. Add them in order of how much liquid needs to be cooked out (e.g. bell pepper, zucchini and mushroom), then vegetables that need more time to cook (like celery, bok choy, cabbage).You can add seasoned TVP or soy curls, or even diced tofu here too if you want to add protein to this to round it out. But I usually have a protein-focused side dish to serve with this, so in this case, it wasn’t necessary. But in any case, this Vietnamese-style fried rice a great way to use up leftovers! Yield: 2-3 servingsVietnamese Style Fried Rice
Prep Time
10 minutes
Cook Time
15 minutes
Additional Time
20 minutes
Total Time
45 minutes Ingredients
1 cup rice, cooked (~2.5 cups cooked rice)
2 tbsp oil
2 green onions, diced (greens reserved for garnish)
1 shallot or 1/4 red onion (optional, I like it for extra colour), diced
1 medium carrot, peeled and diced
1/3 cup frozen corn
2 tsp mushroom broth powder (any dry broth stock powder works)
1 tbsp soy sauce
Optional:
Black pepper
White pepper
Cilantro to garnishInstructionsCook your rice in a rice cooker or however you prefer to make your steamed rice. Follow instructions as per your rice cooker (feel free to use a little bit less water than usual because drier rice works best for fried rice)Preheat a large wok over medium heat. Add oil, let heat through for 30 sec, then add diced whites of green onions, shallots and carrots, then stir fry until onions are translucent and carrots are almost tender (about 5 minutes).Add frozen corn and stir to cook through, about 3-4 minutes.Add the cooked rice, then break up with the cooked vegetables. Season with mushroom broth powder and soy sauce (you could also add a pinch of MSG and a dash of black or white pepper here too). Stir fry for about 5 minutes, or until you hear the rice crackle in the heat and everything looks uniformly seasoned.Stir in the greens of the diced green onion and then serve! Garnish with cilantro if you have some.Spread the love: […]

Yummy bread that stay soft for days is the trademark of a tangzhong bread recipe. Try these fluffy breads filled with sweet red bean paste!

When it comes to beans, I’m not really particular. I neither actively seek them out nor do I remove them piece by piece from my chilli. They’re just one of those things I don’t mind, you know? But there are particular moments when I’d eat them wholeheartedly, and one of them would certainly be when they make an appearance inside Asian Red Bean Bread.
I know red bean isn’t exactly for everyone, but it’s hard to just ignore how well it goes with the tangzhong-style Asian fluffy bread. In fact, I even went out of my way to acquire a bag of red bean paste from Cartimar just so I could make this bread. (You won’t use the whole 800 grams for this recipe.) […]

Looking for ways to make use of the ube jam in the fridge apart from eating it off the spoon? Try out these fantastic Ube Cupcakes!

Right now, the last tub of homemade ube halaya is sitting in the fridge. At the start of the year, we received two tubs of homemade ube halaya from two different people who spent their Christmas break laboring to make this delicious jam. (I hear it’s really hard work!) Since I do love me so ube, I was very happy to receive such a gift. But then I realized that if I counted the ube jam I bought last month that sat forgotten in the freezer, that would mean we had three tubs of ube jam waiting to be consumed. Clearly, it was time to make some Ube Cupcakes!
After Christmas, maybe some of you are in the same predicament as me. Well it sure is a good one to be in! […]

Singaporean Cereal Prawns has buttery, milky notes with the unique scent of curry leaves, plus a bit of kick from the chili. One of my fave easy dishes!
It’s been many years since I’ve last been to Singapore, and frankly one of the things I miss the most about that country is the cuisine that is as diverse as its people. I love how just with the laksa alone you have a slew of different kinds. One of my recent favorite dishes is the Singaporean Cereal Prawns, sometimes also called Cereal Butter Prawns or 麦片虾 in Chinese. Popular Singaporean restaurants here in Manila like Shiok Shiok already offer Cereal Prawns on their menu, but I have a habit of wanting to learn to cook all my favorite dishes. And so here we are! 

There are several different versions on how to make Cereal Prawns on the interwebs, but I was looking for a version that tasted like the one from my memory. At the very least, it had to taste like Shiok Shiok‘s version because I love that one to pieces! So after several trials, I happily discovered this recipe from Eat What Tonight blog, and it tasted exactly the way I liked it. Just buttery enough, with a toasted but sweet and milky flavor from the cereal, and that inexplicable scent and earthiness from curry leaves. The bonus is the spicy kick. I’d say this dish is great with rice, but really, this can be eaten on its own. […]

This sublime Basque Burnt Cheesecake is the stuff of dreams! Creamy, savory, just sweet, and just salty, all at the same time. Serve with a lightly sweetened latte to elevate the experience.

Out of all the so-called food trends I’ve seen lately, perhaps my favorite is that of the Basque Burnt Cheesecake. I’m a fan of this mega indulgent treat. I can’t really decide if it’s my favorite kind of cheesecake, but I definitely like it more than Japanese cheesecake. Between American cheesecake and Basque Burnt Cheesecake though, it’s a bit more complicated for me to pick a favorite. There are some American cheesecake recipes that are sublime, in the same way that some Basque Burnt Cheesecake recipes aren’t as good. […]

Cashew-based meringue cookies, rich buttercream, and cookie crumbs come together to create this truly delicious treat! I even made a chocolate version to go along with my classic silvanas.
I tested the recipe for these Silvanas for Taste of Home. Below I relate my experiences in making this Pinoy recipe, but the full recipe and instructions can be found HERE.
When you think about how large the universe is, it’s not hard to accept the fact that it’s really hard to stick out. You’re such a tiny tiny part of it after all. Yet sometimes and somehow, inexplicable things happen. You know, like unexpected connections and people finding other people by chance. This is what I feel happened with me when my little oasis on the Internet was seen by an editor from Taste of Home. Yes, THAT Taste of Home, the popular US-based food magazine with the lovely website I often visit for inspiration. […]

Try Callos for dinner tonight! Slow-cooked in a paprika-infused tomato sauce with beans, smoky sausage, and bell peppers, this classic ox tripe stew is hearty, flavorful, and delicious with steamed rice!

Callos

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Oh, my good friends, this Filipino-Spanish stew got to be the most delicious dish I’ve cooked for the blog.

I couldn’t get enough of the melt-in-your-mouth beef tripe and ox feet meat, the thick and slightly spicy sauce, the smoky sausages, the tender-crisp peppers, I ate far more than I should. Two hefty ladles of this and three cups of rice, if you must know.

What is Callos

Callos was one of the influences of Spanish colonization in the Filipino cuisine. It was probably adapted from the Callos Madrillenos which is a traditional dish in Madrid often served in public houses and at family dinners.

The hearty stew is made of beef tripe, ox feet, smoked meats such as ham or sausages, garbanzo beans, green peas, and bell peppers slow-cooked in a paprika-infused tomato sauce.

How to prepare ox tripe

The backbone of this dish is the full-flavored broth and nothing will ruin it more than the malodor of beef tripe. I like to soak the tripe in a solution of vinegar and salt to rid it of its barnyard stench.
I also like to discard the first boil and start again with a fresh pot of water to ensure that the resulting stock is free of sediments and unpleasant smell.

Pressure cooker

The ox feet and tripe take about 1 1/2 to 2 hours to cook to tenderness. If you’re pressed for time, you can use an Instant Pot. Pressure cook the meat for about 45 to 50 minutes and use in the recipe as directed.

How to serve

This hearty ox tripe stew makes a delicious main dish for lunch or dinner. Enjoy with steamed rice or crusty bread to sop up the thick, flavorful sauce!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Callos is a hearty stew made of ox tripe, smoked sausage, beans, and bell peppers slow-cooked in tomato sauce and spices. Serve with steamed rice or crusty bread for a delicious and satisfying meal.

Prep Time: 20 minsCook Time: 3 hrsTotal Time: 1 d 10 hrs 20 mins

Author: Lalaine Manalo

Course: Main Entree

4 Servings

Ingredients1 pound honeycomb tripe1/4 cup vinegar3 tablespoons rock saltwater2 pounds ox feet, cut into pieces1 onion, peeled and quartered4 cloves garlic, crushed1 teaspoon peppercorns2 bay leaves3 strips bacon, chopped1 onion, peeled and chopped4 cloves garlic, peeled and minced2 pieces Thai chili peppers, stemmed and minced5 ounces (about 2 pieces) Chorizo de Bilbao, cut in a bias into 1/4-inch thick pieces1 tablespoon paprika1 cup tomato sauce3 cups beef broth, reserved from boiling tripe and ox feet1 cup garbanzo beans, drained1/2 red bell pepper, seeded, cored and cut into cubes1/2 green bell pepper, seeded, cored and cut into cubessalt and pepper to taste1/2 cup frozen green peas, thawed

InstructionsWith a knife, cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe. In a bowl, combine vinegar and rock salt. Add tripe and enough cold water to cover. Soak for about 1 hour. Drain and rinse well under cold running water.In a pot over medium heat, add beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 15 minutes. When scum begins to rise, drain the meat in a colander and discard liquid. Rinse tripe and ox feet. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top. When broth clears, add quartered onions, crushed garlic, peppercorns, and bay leaves. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until meat are tender but not falling apart.In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth. Allow the meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.In a wide pot over medium heat, add bacon and cook, stirring occasionally. When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened. Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add meat from ox bones and the beef tripe. Cook for about 1 to 2 minutes, stirring regularly. Add paprika and cook for about 1 to 2 minutes, stirring occasionally.Add tomato sauce and 3 cups of the reserved broth. Bring to a boil. Lower heat, cover and cook until meat are fork-tender and liquid is slightly reduced.Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through. Season with salt and pepper to taste. Serve hot.

NotesThe ox feet and tripe take about 1 1/2 to 2 hours to cook to tenderness. If you’re pressed for time, you can use an Instant Pot. Pressure cook the meat for about 45 to 50 minutes and use in the recipe as directed.

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Nutrition InformationCalories: 389kcal, Carbohydrates: 27g, Protein: 35g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 163mg, Sodium: 6768mg, Potassium: 997mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1941IU, Vitamin C: 52mg, Calcium: 86mg, Iron: 9mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]

Looking for an easy meal idea? Binagoongan Talong is super simple to make yet so tasty. The smoky eggplant, tender pork, and delicious medley of spicy and savory flavors are sure to be a hit at the dinner table!

Binagoongan Talong

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Pin this recipe for later!

Fried eggplant is usually served as a side dish to binagoongan baboy to complement the pungent shrimp paste taste. In this binagoongan talong recipe, however, it takes center stage and a small amount of pork is added only to bring in a bit of fat to boost flavor.

I came up with this eggplant version because I love the savory flavors of binagoongan, but there’s only so much fatty pork belly I can eat before it starts creeping up on my already wide girth. By using more talong and less meat, I get to enjoy my favorite dish with less guilt.

Eggplant to use

There are many varieties of eggplant to choose from, but the Asian cultivars that are long and slim with purple to purple-black color are best for this recipe.Go for small to medium eggplants which are generally sweeter, less bitter, and have thinner skin and fewer seeds than their larger counterparts.Pick ones that are heavy for their size and slightly firm but not too hard. Check for smooth, shiny skins free of blemishes or wrinkling and green stems without any signs of molds.

How to roast eggplant in the oven

Eggplant soaks up a lot of oil when dried. Drain them well on paper towels to keep the sauce from becoming overly greasy. You can skip the pan-frying, if you like, and roast in the oven to trim down the fat.

Arrange the sliced eggplant in a single layer on a baking sheet and brush with olive oil.Roast in a 425 F oven for about 10 minutes or until slightly softened. Remove from the oven and use in the recipe as directed.

One easy hack if you prefer frying but want less oil is to brush the sliced eggplants with a thin coat of beaten egg whites prior to frying. Give this method a try and let me know what you think!

Cooking tips

Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.
Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the water to cook off the strong acid taste.
Do NOT skip the sugar as it helps balance the overall flavor of the dish.
If using sauteed shrimp paste that’s already sweetened, do a taste test and adjust or omit the sugar.

How to serve

Binagoongan talong is delicious as a main dish for lunch and dinner. Serve with steamed rice for a full-flavored meal everyone won’t be able to get enough of!

Storing leftovers

Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.Reheat in pan over medium heat to 165 F or in the microwave at 2 to 3-minute intervals until completely heated through.

More ways to enjoy eggplant

Rock your tastebuds with this creamy, spicy, and so tasty Ginataang Talong! It’s easy to make in one pan and cooks in an hour for an easy weeknight dinner. Serve with steamed rice for a hearty meal the whole family will love.

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Prep Time: 15 minsCook Time: 45 minsTotal Time: 1 hr

Author: Lalaine Manalo

Course: main dish

4 Servings

Ingredientscanola oil2 large eggplant, stems trimmed and cut into 2-inch lengths1 small onion, peeled and sliced thinly2 cloves garlic, peeled and minced1/2 pound pork belly, cut into 1-inch cubes2 tablespoons shrimp paste1 large tomato, chopped1/4 cup vinegar1 cup water1 teaspoon sugar1 Thai chili pepper, mincedsalt and pepper to taste

InstructionsIn a skillet over medium heat, heat about 2 tablespoons of the oil. Add eggplant and cook until lightly browned, turning as needed. Remove from pan and drain on paper towels. Eggplants soak up a lot of oil, you might need to add more oil during frying.In the skillet, heat about 1 tablespoon of oil. Add onions and garlic and cook until softened. Add pork and cook until lightly browned.Add shrimp paste and cook, stirring regularly, until it darkens and pork begins to render fat. Add tomatoes and continue to cook, mashing with back of spoon, until softened.Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.Add water, sugar, and chili peppers. Lower heat, cover, and cook until pork is fork-tender. Add eggplant and continue to cook until liquid is reduced. Season with salt and pepper to taste. Serve hot.

Notes
Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.
Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the water to cook off the strong acid taste.
Do NOT skip the sugar as it helps balance the overall flavor of the dish.
If using sauteed shrimp paste that’s already sweetened, do a taste test and adjust or omit the sugar.

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Nutrition InformationCalories: 400kcal, Carbohydrates: 19g, Protein: 14g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 126mg, Sodium: 293mg, Potassium: 749mg, Fiber: 8g, Sugar: 11g, Vitamin A: 315IU, Vitamin C: 12mg, Calcium: 68mg, Iron: 2mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]

Looking for more ways to enjoy jackfruit? Ginataang Langka at Danggit is easy to cook, tasty, and budget-friendly, too. Flavored with coconut milk, chili peppers, and dried fish, it’s a creamy and delicious side dish or main entree that pairs well with steamed rice.

Ginataang Langka with Danggit

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I don’t think I’ve cooked with coconut milk before as much as I have since I started food blogging. Since being introduced to the culinary pleasures of gising-gising, laing, and Bicol express, coconut milk and chili peppers have been become staple ingredients in my kitchen.

This creamy langka stew is another of the ways I like to enjoy the rich and spicy flavors of ginataan. Not only is it hearty and tasty, it’s also rich in fiber and other good-for-you nutrients.

Jackfruit as a vegan option

Green and unripe jackfruit has gained popularity in the west in recent years as a meat alternative. It’s a versatile vegetable that neutral flavor that lends well to various seasonings and a meaty texture similar to pork or chicken.

It’s widely used in vegan and vegetarian dishes as a plant-based meat substitute. You can easily turn this recipe into a delicious vegan dish by omitting the dried fish and replacing the fish sauce with salt to taste.

Cooking tips

Jackfruit with its thick, spiny outer shell and white sappy interior can be a bit of work to prepare.  Fresh is always best, but in this case, I prefer frozen or canned ready-to-cook jackfruit.
If you’re using fresh, add one cup of water to and cook the vegetable longer.
The recipe uses danggit or dried fish for flavor, but feel free to substitute shrimp, diced pork or other types of dried fish such as soriso or dilis.

Serving suggestions

Ginataang langka is traditionally served for lunch or dinner as a main dish or vegetable side dish. It’s delicious paired with steamed rice and your favorite grilled meat or fish.

Storing leftovers

Tranfer leftovers to a container with lid and refrigerate for up to 3 months. If freezing, keep without the fish and add when reheated and ready to serve.

More ginataang vegetable recipes

Eggplant in Spicy Coconut Sauce is rich, creamy, and perfect with steamed rice. It’s easy to make and sure to be a family favorite!

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Ginataang Langka with Danggit is a creamy, spicy, and tasty vegetable dish you’ll love with steamed rice. It’s easy to make and budget-friendly, too.

Prep Time: 10 minsCook Time: 30 minsTotal Time: 40 mins

Author: Lalaine Manalo

Course: Main Entree

6 Servings

Ingredientscanola oil8 pieces danggit1 onion, peeled and chopped4 cloves garlic, peeled and minced3 pieces Thai chili peppers, minced2 (16 ounces each) packages frozen green langka, thawed and drained well1 tablespoon fish sauce1 cup coconut milk1 cup coconut creamsalt and pepper to taste

InstructionsIn a frying pan over medium heat, heat about 2 tablespoons oil. Add dried fish and lightly fry, turning once or twice as needed. Remove from pan and drain on paper towels. Set aside.In a wide pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and cook until softened.Add jackfruit and cook, stirring occasionally, for about 2 to 3 minutes. Add fish sauce and cook for about 1 to 2 minutes.Add coconut milk and chili peppers. Bring to a simmer. Continue to cook for about 10 minutes or until vegetable is tender.Add coconut cream and stir to combine. Continue to cook for about 5 to 8 minutes or until liquid is thickened and reduced.Add dried fish. Season with salt and pepper to taste. Serve hot.

NotesIf you’re using fresh jackfruit, add one cup of water and cook the vegetable about 4 to 5 minutes longer.

Nutrition InformationCalories: 471kcal, Carbohydrates: 42g, Protein: 18g, Fat: 28g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 299mg, Potassium: 631mg, Fiber: 3g, Sugar: 1g, Vitamin A: 10IU, Vitamin C: 5mg, Calcium: 94mg, Iron: 3mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]