{"id":8301,"date":"2024-06-09T08:38:49","date_gmt":"2024-06-09T08:38:49","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=8301"},"modified":"2024-07-26T09:33:27","modified_gmt":"2024-07-26T09:33:27","slug":"ginataang-langka","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/ginataang-langka\/","title":{"rendered":"Ginataang Langka"},"content":{"rendered":"
Heat oil in a large pan over medium heat. Saut\u00e9 ginger, onions, and garlic until fragrant.<\/p>\n<\/div>\n<\/div>\n
If using pork belly, add the cubes and cook until slightly browned; if using shrimp, add them now and cook until they turn pink.<\/p>\n<\/div>\n<\/div>\n
Add the sliced jackfruit, combine, and mix well.<\/p>\n<\/div>\n<\/div>\n
Add water and mix well. Cover and cook until the jackfruit is almost tender, stirring occasionally.<\/p>\n<\/div>\n<\/div>\n
Season with ground pepper and salt according to your taste.<\/p>\n<\/div>\n<\/div>\n
Pour in the coconut cream and mix to completely coat the jackfruit. <\/p>\n<\/div>\n<\/div>\n
Bring to a simmer and let it cook until the sauce thickens.<\/p>\n<\/div>\n<\/div>\n
If using chillies for heat, add them at this stage.<\/p>\n<\/div>\n<\/div>\n
If using spinach or kangkong leaves, add them in and cook for another 2-3 minutes until wilted.<\/p>\n<\/div>\n<\/div>\n
Serve hot with steamed rice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":8321,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-8301","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n