One of my favorite dish is the Ginataang Langka, young jack fruit stewed in coconut milk with shrimp paste, crabs and chili for spice.
Use fresh clean shrimps, cook them shell faced down. The juices inside the shell added a taste in the cooking.
When bringing the coconut to boil, keep stirring to avoid the milk from curdling (magbuo-buo).
The shrimps has it’s own saltiness, taste it first before adding any seasoning .
For spicier taste, use siling labuyo.
Put coconut milk, garlic, onion, turmeric and lemon grass in a saucepan.
Keep stirring to avoid the milk from curdling , bring to boil.
Add shrimps, jackfruit and shrimp paste, simmer until shrimps evenly change color.
Add green/red chilli, season with salt and pepper, simmer for another few minutes.