• Description

Vernacular Names: barak (T'boli), langka

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted

Habitat: homegarden, farm, surroundings

Availability: all year round;
seasonal

Other uses: lumber, tables and chairs

Dishes:ginataan, adobo, langkang salad

Langka Salad

Ingredients

Langka
Kamatis

Adobong Langka

(Vinegar-Braised Jackfruit)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 2 cups mature but unripe jackfruit or langka (Artocarpus heterophyllus), peeled and chopped coarsely
• ¼ cup vinegar or suka
• coconut cream from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• peppercorns or paminta
• annatto seeds or asuete
• a thumb of ginger or luya, crushed
• 1 medium head shallots or sibuyas bombay, chopped
• 6 cloves garlic or ahos, crushed
• chopped chillies or atsal for heat
• Seasoning

Adobong Kangkong na Binagoongan

(Soy-and-Vinegar-Braised Water Spinach with Fish Paste)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 2-3 cups water spinach or kangkong leaves and stem tips (Ipomoea aquatica)
• 1 medium head shallot or sibuyas bombay, chopped
• 4 cloves garlic or ahos
• 1 thumb ginger or luya
• 1-2 tbsp fish paste or bagoong
• ¼ cup soy sauce or toyo
• ¼ vinegar or suka
• sugar or asukal

Ginataang Langka

Ingredients

Bombay
Langka
Gata (coconut milk)
Tanglad
Luya
Pinakas (Dried fish)

Langka Salad

Ingredients

Langka

Langka Salad na may Pinya

Ingredients

Langka
Pinya
Bell pepper
Sibuyas
Gata ng nyog