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Ginataang Langka na may Hipon

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One of my favorite dish is the Ginataang Langka, young jack fruit stewed in coconut milk with shrimp paste, crabs and chili for spice.

gata na may hipon

Directions:

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.

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