September 7, 2017

Green Jackfruit In Coconut Milk Sauce

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A few weeks ago, I went to check out the new Filipino restaurant Bistro 1521* in Arlington, VA. The bistro is run by the same people at the permanently closed Filipino Bistro 7107. The menu has been expanded but one of my favorites at 7107, Green Jackfruit In Coconut Milk is missing.

Bistro 7107's version of the vegetable and coconut milk stew is a combination of green jackfruit and squash cooked in coconut milk (guinataan), with green beans added for color and more vegetables. The dish offered a choice of either pork or prawns. I can't remember what we ordered, I think it was pork but I actually prefer it without both. I recreated the dish but used fish tofu which is similar to fish balls in consistency but shaped into small cubes. This latest addiction of mine are available from the Korean grocery stores.

I wanted to use fresh breadfruit which is a cousin of jackfruit but the stores don't sell them at this time. I had to get the canned jackfruit which are a tad acidic because the vegetable has to be in an acidic brine to keep from turning brown. I boiled the jackfruit in salted water to remove the acidity then quickly rinsed in fresh water.

Green Jackfruit In Coconut Milk Sauce (Guinataang Langka)
2 cups green jackfruit, cut into thin wedges
salted water
1 tablespoon light olive oil
4 garlic cloves, chopped
1 medium onion, chopped
1 cup cubed fish tofu or pork
1 tablespoon fish sauce
2 cups coconut milk
1 cup squash, cut into 1 inch slightly thin pieces
1 cup yard-long or green beans, cut into 2 inch pieces
salt to taste
1 sliced bird's eye chile, optional
  • In a medium glass bowl, soak fresh jackfruit in salted water for 30 minutes. Drain and rinse several times. Drain thoroughly.
  • In a medium saucepan, heat oil and add garlic and onion. Stir fry until onion is translucent. Add tofu or pork and fish sauce together with the yard-long beans. Cook for 1 minute.
  • Add coconut milk and simmer, uncovered, for 5 minutes.
  • Add squash and jackfruit and cook until squash is tender, about 2 to 3 minutes.
  • Adjust taste and add salt if needed. 
  • Transfer into a serving dish and sprinkle with sliced chile, if using.

*I'll write a review of Bistro 1521 in another post.


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