Nothing beats the deep comfort of a pot gently bubbling away on a warm afternoon. Filling the kitchen with the rich, inviting aroma of ginger, chilies, and sweet gata. For every Simpolpeeps who crave authentic home-cooked warmth without the complicated fuss, Ginataang Langka with Alimasag is the ultimate crowd-pleaser.
This coastal classic brings together tender young jackfruit, fresh leafy greens, and juicy sea crabs simmered low and slow in a velvety, savory gata. Enhanced with a dash of MAGGI Magic Sarap, every scoop balances the ocean-sweet flavor of the crab with the rich, creamy depth of coconut cream.
Ingredients
Set A: Boiling
- 1.5 Kg Unripe Jack Fruit
- 3 Cups Water
- ½ Cup Onion, sliced
- ¼ Cup Ginger, cut into strips
- 3 Pcs Green Chili
- 3 Tbsp Shrimp paste
- Season with salt & pepper
Set B: Simmering
- 1 Kg Crab, clean and cut into two pieces
- 1 Cup Malunggay leaves
- 1 Bunch, saluyot
- 5 Cups Coconut milk
- 2 Sachet Maggi Magic Sarap
- 3 Pcs Red Chili
- 3 Pcs Green Chili
Procedure
SET A
Combine unripe jackfruit, water, onion, ginger, 3 green chilies, and shrimp paste. Season lightly with salt and pepper.Bring to boil, then simmer until jackfruit softens and liquid reduces.
SET B
Pour in coconut milk and maggi magic sarap, simmer gently for 10–15 minutes, stirring occasionally. Add red chilies, crabs, and the remaining coconut milk, cover and cook 8–10 minutes until shells turn bright orange‑red. Add more coconut milk, fish sauce and toss in malunggay, saluyot, and green chili, cook for 1 minute. Serve it hot and with steamed rice and enjoy!.
COOKING NOTES:
- Simmer coconut milk over low heat and stir occasionally to prevent curdling, ensuring the sauce stays smooth, rich, and evenly creamy throughout cooking.
- Always use unripe or young jackfruit, as ripe fruit will turn overly soft and sweet, which changes the dish’s intended savory flavor and texture.
- Avoid overcooking the crabs, cook only until they turn bright orange-red, so the meat remains tender, juicy, and does not become tough or dry.
- Adding shrimp paste or fish sauce gives a deeper, more savory taste, remember to taste first before adding extra salt, since these ingredients already contain natural saltiness.
- Let the sauce simmer gently until it thickens and a thin layer of oil rises to the surface, as this brings out the full, authentic richness of the coconut milk and spices.
With MAGGI Magic Sarap and The Simpol Kitchen, this Pinoy home classic becomes easier and better. A classic ulam that can be enjoyed with a towering plate of hot steamed rice—indeed a foolproof recipe that turns any humble family meal into a true feast.
Check the full recipe video here.
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