GINATAANG LANGKA

All over the Philippines specially in the Bicol region and in the south, in Mindanao island, green langka (jackfruit) is cooked in rich coconut milk with lots of chilis. This favorite vegetable dish is known as Ginataang Langka.

In Muslim Maranao cuisine, big chunks of green langka are cooked fiery hot with turmeric, ground coconut meat, chili powder and palapa. Langka is also known as 'nangka', 'kanun' and 'mit’. It originated in southwestern India 6,000 years ago in the rainforests of present-day Kerala, coastal Karnataka and Maharashtra. Langka played a significant role in Indian agriculture for many centuries. It is called 'panasan' in Sanskrit. Then it spread to Malaysia.

When the Malays came to our shores from Malaysia some 2, 000 years ago, they brought langka with them along with other fruits and vegetables indigenous in Malaysia. They introduced us to cooking langka with coconut milk. They came after the Indonesians and also arrived in boats from South East Asia. They were medium in height, brown-skinned, with flat noses and straight black hair. They drove the Indonesians into the forests and lived in the lowlands. 

The Malays were more civilized than the Indonesians. They lived in larger villages. They had government, writing, music, arts, and sciences. They lived by agriculture, fishing, mining and trading. The Filipinos of today come from the Malay race. Thus, there are Muslim Malays in Mindanao, Jolo and Palawan. There are also Christian Malays all over the country. The Malays are the ancestors of tribes like the Igorots, Ifugaos, Bontoks and Tinggians of Luzon.

Here is my recipe of Ginataang Langka.

Ingredients:

3 c green langka (jackfruit), sliced 

1 c thick coconut milk (coconut cream 250ml) 

1 1/2 c thin coconut milk (coconut cream diluted in water) 

2 Tbsp ginger (sliced) 

2 Tbsp leeks or spring onions 

4 pcs siling pangsigang (green chilis) 

salt 

1. In a pot, put langka, ginger, thin coconut milk, leeks or spring onions and salt. Cover and cook until langka is tender. While langka is cooking, add siling pangsigang. 

2. When langka is cooked, pour thick coconut milk. Mix and cover. Remove from heat. Serve. 

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PANCIT MOLO

An adaptation of Cantonese wonton soup that became popular in the town of Molo, Iloilo province. It is called 'pansit' but it has no noodles in it!

As early as the Tang dynasty period (6th-8th century),our trade with Chinese merchants already existed. The Chinese came from south China (Yunnan-Canton region) and traveled to Sulu, southern Philippines in their ancient sea vessels. 

However, it was during the Song dynasty period (10-13th century) that the Chinese came more frequently, married Filipina women and settled.

When the Spaniards came in the 15th century, they herded the Chinese people together in a ghetto called 'parian' (today's Chinatown) for fear of a revolt. There were 3 major parians in the country - - in Intramuros, Cebu and Iloilo. 

Wherever they were herded, the Chinese set up little tea houses for the Chinese traders, serving noodles, dimsum (siopao,siomai) wonton soup, dumplings, congee, little cakes (hopia,buchi) and yum cha (tea). The native Filipinos liked their food. Even the Spaniards became regular customers!

When the Moro (Muslim) pirates from Mindanao raided the Chinese parian in Iloilo, as they were nearing the shore, the Chinese shouted, Molo! Molo! instead of Moro! Moro! because they could not pronounce the letter 'R'. Thus, the place became known as 'Molo' and the dumpling as 'pansit molo'.

Here is my vegetarian version of pansit molo. I make my own molo wrappers as the store-bought ones usually have eggs.

Ingredients: 

Molo Wrapper:

2 c flour

4 Tbsp butter, lard or oil

1/2-3/4 c water

salt

Mix all ingredients to make a soft dough, roll out into 2 inch squares. Save trimmed dough strips. Set aside.

Pansit Molo:

1  1/2 c ground gluten or vegemeat (fried)

2 Tbsp carrots (chopped finely)

2 Tbsp kinchay, kutsay or celery (chopped finely)

2 Tbsp leeks or spring onions (chopped finely)

1 Tbsp cornstarch

salt, seasoning

(soup stock)

2 Tbsp leeks or spring onions

2 Tbsp cream of asparagus powder

soy patis, seasoning or veggie bouillion

1. Mix all pansit molo ingredients in a bowl. Scoop 1 Tbsp mixture     into molo wrapper. Fold and seal. Set aside.

2. Prepare soup stock. Saute leeks or spring onions. Add enough  water, soy patis or salt. Let boil, adding seasoning, asparagus powder or bouillion. 

3.Drop wrapped pansit molo and dough strips. Cook until dough is soft but not soggy. Serve as ulam (main dish) or as merienda (snacks) with biscocho (toasted bread) or galletas (thin round cookies).

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