Ginataang Langka
  • 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
  1. In a large pot, boil the langka until tender. Around 25 minutes. 

  2. Heat oil and fry the bulad until slightly crunchy. 

  3. If not using bulad, sauté the ginger and onions until caramelised.

  4. Add the softened langka and stir fry for a few seconds.

  5. Add the gata and stew on low heat until the flavours come together. You can add more gata if you like the extra sauce. 

  6. Serve with the crunchy bulad and garnish with fresh tomatoes.