The best recipes are always home cooked and made with the freshest ingredients. This hearty langka dish comes from the kitchen of Carmina Mapa del Rosario, also known as the Crazy Cook. Carmina is famous for her home cooked dishes that she ships from her home kitchen in Davao to stockists in Manila- from her kitchen to your dining table. She shared her delicious langka recipe, made from freshly picked green langka and milk pressed from coconut meat. The addition of bulad, dried fish is, of course optional for those who are eating plant based. The flavours and textures of this dish, especially when eaten over hot rice are so comforting and delicious, are perfect to heat up after a long day.
- 1/2 kilo green langka, sliced as thin as possible
- 3-4 pc bulad if using
- 1 tbsp ginger
- 1/2 onion, chopped
- 1 tbsp coconut oil
- 1 1/2-2 cups coconut milk
In a large pot, boil the langka until tender. Around 25 minutes.
Heat oil and fry the bulad until slightly crunchy.
If not using bulad, sauté the ginger and onions until caramelised.
Add the softened langka and stir fry for a few seconds.
Add the gata and stew on low heat until the flavours come together. You can add more gata if you like the extra sauce.
Serve with the crunchy bulad and garnish with fresh tomatoes.