Ginataang Langka

Ginataang Langka
This dish comes from the Bicol region of southern Luzon, Philippines. The Bicolanos are known for preparing their meals with local chili peppers and gata (coconut milk) and Ginataang Lanka is no exception. Fun fact, Lanka is the name of an island capital the gods gifted to king Ravana in the Hindu epics, the Ramayana and the Mahabharata. Serves 4.


  • 2 siling labuyo, chopped
  • 3 clove garlic, chopped
  • salt and pepper to taste
  • 1 cup sitaw, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 6 cups young langka, sliced
  • 3 tablespoons ginger slivers
  • 3 tablespoons vegetable oil
  • 2 cups gata (pangalawang piga)
  • 2 cups fresh gata (unang piga)

Cooking Directions

  1. In a large skillet or wok, heat oil and sauté garlic, onions and ginger for 8 minutes. It will smell. Mix in langka. Mix in 2 cups gata (coconut milk) and bring to a boil. Then let simmer for 10 minutes. Mix in 2 cups fresh gata (coconut chunks) and salt and pepper. Let simmer for 10 minutes. Mix in sitaw and labuyo. Cover and simmer for 8 minutes. Continue to simmer until the sitaw cooks and the sauce is the consistency you like. Serve hot.

Comments on Ginataang Langka