Ginataang Langka Recipe
Kinilnat, or ensalada, is an Ilocano salad.[1] Popular vegetables that are used as ingredients to this dish include the shoots and leaves of the sweet potato and bitter melon, shoots and the fruits of the string bean, and horseradish tree leaves and blossoms, taro, cabbage, blossoms of the West-Indian pea, and winged beans, fern shoots, or other various vegetables.[1] The leaves, shoots, blossoms, or the other parts of the plant are boiled and drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly ground ginger.
Source: Ginataang Langka (Ensalada) Wiki
Preparations for Ginataang Langka
Ingredients:2 cups jackfruit (langka); sliced
1/4 cup dried fish
1/4 cup shrimps; shelled
1 cup coconuts milk (gata)
1 small onions; chopped
4 cloves garlic; minced
Fish sauce
Remove the heads of shrimps. Pound and mash in 1/2 cup water. Save the shrimp juice, then discards the heads. Saute garlic and onion. Pour shrimp juice and coconut milk. Bring to a boil, then add the jackfruit. When jackfruit is tender, add shrimps and dried fish. Cook until done. Season with fish sauce according to taste.