Nutrition Facts
Serving Size 1 cup, sliced (165.0 g)
Amount Per Serving
Calories 155
Calories from Fat 4
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0.1g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrates 39.6g13%
Dietary Fiber 2.6g 11%
Protein 2.4g
Vitamin A 10%
Vitamin C 18%
Calcium 6%
Iron 6%
* Based on a 2000 calorie diet
Langka
With a couple of kilos of ripe langka in the deep freeze, the question was what to do with it… We had enjoyed langka fresh, frozen and eaten plain, frozen and served with some brandy, cooked into banana turon, and in the past, preserved in a simple sugar syrup for future use in halo-halo’s, but I had never baked with langka (jackfruit)… I searched the internet and found a langka empanaditas recipe that looked interesting (though I was almost certain that the amount of dough mentioned was insufficient for the filling) and remembered that I once did a pie crust triangle or turnover with a filling of santol jam, so I thought I would experiment… Here are the results… flaky, buttery pie crust triangles filled with a delicious, pungent and tasty langka filling…they were very good eating!
To make th
e filling, I took about 2.5-3.0 cups worth of frozen langka pieces (no seeds) and blitzed them in a food processor until finely chopped, not mashed. This should yield about 1.5 cups or little more after blitzing. Do this while the fruit is frozen, you are less likely to overblitz it then. If you are blitzing fresh langka, do it in short blasts to make sure you don’t overblitz. You can also chop it up finely if you like. Set this aside. Next in a heavy saucepan, add two cans of condensed milk and 7 eggyolks and whisk or stir over medium heat until quite thick. I added ½ fresh vanilla bean (throw the entire half bean in pod and seeds). After 2-3 minutes, remove the bean and scrape out the seeds and add the seeds to the mixture. When the mixture has thickened, say 12+ minutes of stirring, add the blitzed langka and about a tablespoon of b
utter and mix until well blended. If the mixture looks to liquidy, cook a few minutes more before removing from the flame and setting it aside. The mixture will set or seize up a little and look like a custard. Taste this now and you will get a preview of this delicious dessert…I had at least 4 spoons of the mixture, and that’s before the langka had a chance to really let some flavor loose…
Next make some pie dough, but a little wetter than usual. In a large bowl, add 6 cups of all purpose flour (I like to leave mine in the fridge or freezer for 15 minutes at least to ensure it is cold), add 1 cup of cold cubed butter and ¾ cup of vegetable shortening (such as Crisco), also cold, 2 teaspoons of table salt and “cut” with two knives until the butter and shortening are blended into the flour in very small pieces. Add about 10 tablespoons of cold water and mash with a fork until the dough starts to come together. Form the dough into 3 or 4 large balls and flatten and wrap these in some plastic wrap and store in the fridge for at least 20 minutes before rolling it out. Next, out t
he dough until thin. If the dough is too cold, it will be flaky and difficult to work with. Wait a minute or two for it to warm a little. Then, cut the dough into shapes (round is classic for empanadita shape, but I find square is more efficient cutting and easier for me to work with) put a little spoonful of the langka filling in the center and seal the turnover and brush with an egg wash and bake in a 375 degree oven until just golden brown, about 18 minutes. When you remove the turnovers from the oven, brush with unsalted butter and sprinkle with caster sugar. These were REALLY good warm and straight out of the oven. But they got better a few hours later or even the next day when the langka had a chance to really work its wonders…
perfect for a Pinoy inspired afternoon tea…
And if you find yourself with too much filling despite the tons of pie crust you made, do what I did and make some mini langka/jackfruit pies! Just be careful not to overstuff with the filling, it can be overpowering! These mini-pies also turned out fantastic and anyone who loves langka would be in heaven. I have to point out that some folks have a real dislike or aversion to langka precisely because of its strong flavor and pungent smell, but unlike durian of which I am not a fan, I do love langka. The turnovers were nice and firm and when i put two pieces into clear cellophane bags and added a ribbon, they made terrific giveaways for a dinner I was going to that evening!
To make th
e filling, I took about 2.5-3.0 cups worth of frozen langka pieces (no seeds) and blitzed them in a food processor until finely chopped, not mashed. This should yield about 1.5 cups or little more after blitzing. Do this while the fruit is frozen, you are less likely to overblitz it then. If you are blitzing fresh langka, do it in short blasts to make sure you don’t overblitz. You can also chop it up finely if you like. Set this aside. Next in a heavy saucepan, add two cans of condensed milk and 7 eggyolks and whisk or stir over medium heat until quite thick. I added ½ fresh vanilla bean (throw the entire half bean in pod and seeds). After 2-3 minutes, remove the bean and scrape out the seeds and add the seeds to the mixture. When the mixture has thickened, say 12+ minutes of stirring, add the blitzed langka and about a tablespoon of b
utter and mix until well blended. If the mixture looks to liquidy, cook a few minutes more before removing from the flame and setting it aside. The mixture will set or seize up a little and look like a custard. Taste this now and you will get a preview of this delicious dessert…I had at least 4 spoons of the mixture, and that’s before the langka had a chance to really let some flavor loose…Next make some pie dough, but a little wetter than usual. In a large bowl, add 6 cups of all purpose flour (I like to leave mine in the fridge or freezer for 15 minutes at least to ensure it is cold), add 1 cup of cold cubed butter and ¾ cup of vegetable shortening (such as Crisco), also cold, 2 teaspoons of table salt and “cut” with two knives until the butter and shortening are blended into the flour in very small pieces. Add about 10 tablespoons of cold water and mash with a fork until the dough starts to come together. Form the dough into 3 or 4 large balls and flatten and wrap these in some plastic wrap and store in the fridge for at least 20 minutes before rolling it out. Next, out t
he dough until thin. If the dough is too cold, it will be flaky and difficult to work with. Wait a minute or two for it to warm a little. Then, cut the dough into shapes (round is classic for empanadita shape, but I find square is more efficient cutting and easier for me to work with) put a little spoonful of the langka filling in the center and seal the turnover and brush with an egg wash and bake in a 375 degree oven until just golden brown, about 18 minutes. When you remove the turnovers from the oven, brush with unsalted butter and sprinkle with caster sugar. These were REALLY good warm and straight out of the oven. But they got better a few hours later or even the next day when the langka had a chance to really work its wonders…
perfect for a Pinoy inspired afternoon tea…And if you find yourself with too much filling despite the tons of pie crust you made, do what I did and make some mini langka/jackfruit pies! Just be careful not to overstuff with the filling, it can be overpowering! These mini-pies also turned out fantastic and anyone who loves langka would be in heaven. I have to point out that some folks have a real dislike or aversion to langka precisely because of its strong flavor and pungent smell, but unlike durian of which I am not a fan, I do love langka. The turnovers were nice and firm and when i put two pieces into clear cellophane bags and added a ribbon, they made terrific giveaways for a dinner I was going to that evening!
Jackfruit salad
Ingredients:
8-ounces cans of boiled young jackfruit
8 medium shelled deveined shrimp
1/4 pound of lean pork
2 cloves of garlic crushed and minced
pinch of black pepper
1/3 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of fish sauceoil to stir fry
1/2 cup of chopped green onion or shallot
1 teaspoon of chopped polygonum; if you cannot find it then use coriander instead
1 teaspoon of roasted sesame seeds
toasted sesame seed rice crackers (can be substituted with non-flavored corn tortilla chips )For bamboo shoot salad use:
2 8-ounces can of boiled bamboo shoots
Preparations:
Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside. Clean the shrimp and split in half lengthwise. Julienne cut the pork.
In a medium sauce pan with 1 tablespoon of oil sauteù chopped onion, garlic, then add shrimp, pork, salt, sugar and pepper. Stir fry the mixture until it is cooked, add the jackfruit and toss well. Season to taste. Add polygonum and sesame seeds. Toss it again.
To serve the salad, put the salad on a plate, sprinkle on more sesame seeds and herbs. Arrange sesame seeds rice crackers around the plate. Guests should try to use the crackers to scoop up the salad.
You can prepare this dish with canned bamboo shoots. All you have to do is substitute jackfruit with bamboo shoots, but cut bamboo shoots in thin strips.
Rinse bamboo shoot with cold water then drain well.
In this case you can use the same recipe and make 2 kinds of salads.
8-ounces cans of boiled young jackfruit
8 medium shelled deveined shrimp
1/4 pound of lean pork
2 cloves of garlic crushed and minced
pinch of black pepper
1/3 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of fish sauceoil to stir fry
1/2 cup of chopped green onion or shallot
1 teaspoon of chopped polygonum; if you cannot find it then use coriander instead
1 teaspoon of roasted sesame seeds
toasted sesame seed rice crackers (can be substituted with non-flavored corn tortilla chips )For bamboo shoot salad use:
2 8-ounces can of boiled bamboo shoots
Preparations:
Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside. Clean the shrimp and split in half lengthwise. Julienne cut the pork.
In a medium sauce pan with 1 tablespoon of oil sauteù chopped onion, garlic, then add shrimp, pork, salt, sugar and pepper. Stir fry the mixture until it is cooked, add the jackfruit and toss well. Season to taste. Add polygonum and sesame seeds. Toss it again.
To serve the salad, put the salad on a plate, sprinkle on more sesame seeds and herbs. Arrange sesame seeds rice crackers around the plate. Guests should try to use the crackers to scoop up the salad.
You can prepare this dish with canned bamboo shoots. All you have to do is substitute jackfruit with bamboo shoots, but cut bamboo shoots in thin strips.
Rinse bamboo shoot with cold water then drain well.
In this case you can use the same recipe and make 2 kinds of salads.
Jackfruit Tree in Bangladesh
Jackfruit (kathal) a large fruit of a milky-juice tree, Artocarpus heterophyllus, of family Moraceae. The fruit, botanically named sorosis, is a modification of the entire pistillate catkin and contains 100-500 large, oily seeds. The edible, pulpy part represents the parianth. It is designated as the national fruit of Bangladesh. The close relatives of jackfruit are champedak (A. champenden), monkey jack (A. lakoocha), and breadfruit (A. altilis). Of these, monkey jack is grown in Bangladesh. Jackfruit originated in the forests of the Western Ghats (India), where it still grows in the wild, as well as in the evergreen forests of Assam and Myanmar. The plant is now grown throughout the lowlands of the tropics and the subtropics. It is seen throughout Bangladesh but is grown in abundance in Naogaon, Dinajpur, Savar, Madhupur and Sylhet.
The jackfruit plant is an evergreen tree, 9 to 25 m high, and possesses milky latex in all parts. Its stems are straight, branching near the base, and forming dense, irregular crowns. The staminate flowers are borne in slender, dropping catkins formed at the end, or leaf axils of small branches. The jack plant flourishes best in a humid, warm climate, requires plenty of soil moisture, open textured deep-alluvial soil, and good drainage. Fruits contain vitamins A and C, while the seeds contain carbohydrate, protein and fat. The juicy pulp of the ripe fruit is eaten fresh, as a dessert, or is preserved in syrup. The seeds are eaten cooked, roasted or fried. The young fruit is consumed as a vegetable and also made into pickles. The leaves and rind of the fruit are fed to livestock. The wood is used for making furniture and musical instruments. [Muhammad Nurul Amin]
The jackfruit plant is an evergreen tree, 9 to 25 m high, and possesses milky latex in all parts. Its stems are straight, branching near the base, and forming dense, irregular crowns. The staminate flowers are borne in slender, dropping catkins formed at the end, or leaf axils of small branches. The jack plant flourishes best in a humid, warm climate, requires plenty of soil moisture, open textured deep-alluvial soil, and good drainage. Fruits contain vitamins A and C, while the seeds contain carbohydrate, protein and fat. The juicy pulp of the ripe fruit is eaten fresh, as a dessert, or is preserved in syrup. The seeds are eaten cooked, roasted or fried. The young fruit is consumed as a vegetable and also made into pickles. The leaves and rind of the fruit are fed to livestock. The wood is used for making furniture and musical instruments. [Muhammad Nurul Amin]
Raw Jackfruit (Kathal) Pickle
Ingredients:500 gms. jackfruit chunks, cleaned and deseeded1/2 cup salt1/2 cup sugar1/2 cup oil1 cup white vinegar6-8 flakes garlic, peeled and cleaned3 tsp. red chilli powder2 tsp. crushed mustard seeds1/2 tsp. crushed cumin seeds1 tsp. ginger powderCrushed together:2 cardamoms2 cloves1" stick cinnamon
Method:
Apply salt to jackfruit chunks, sun dry for 2-3 days.
Heat oil, add garlic flakes, stir.
Add jackfruit, stir fry till tender.
Add all other ingredients, except vinegar. Mix well.
Add vinegar, mix, keep cover in sun for 7-8 days.
Store in clean, sterilized airtight glass jars.
Making time: 30 minutes Drying and maturing time 3 days and 7 days.Makes: 3/4 litre jar full of pickleShelflife: 3 months
Method:
Apply salt to jackfruit chunks, sun dry for 2-3 days.
Heat oil, add garlic flakes, stir.
Add jackfruit, stir fry till tender.
Add all other ingredients, except vinegar. Mix well.
Add vinegar, mix, keep cover in sun for 7-8 days.
Store in clean, sterilized airtight glass jars.
Making time: 30 minutes Drying and maturing time 3 days and 7 days.Makes: 3/4 litre jar full of pickleShelflife: 3 months
jackfruit in Bangladesh
The jackfruit has been named as the national fruit of Bangladesh and is a fruit that has been in existence for thousands of years. It is believed that jackfruit trees were planted in Hawaii even before 1888 and archaeologists have estimated that it has been growing in India for between 3000 to 6000 years. It is one of the largest fruits to grow on trees in the world, and a Jackfruit Tree can live and bear fruit for approximately a hundred years if taken care of correctly.
jackfruit curry
Ingredients:1/2 kg pork
1 kg green jack fruit unpeeled(or 425 grams canned jackfruit)
1 medium onion finely chopped
1 teaspoon freshly crushed garlic
1 teaspoon freshly crushed ginger
1 tablespoon chopped thyme leaves
2 tablespoons chopped coriander leaves
3-5 carri poulet leaves(alternatively use kaffir lime or bay leaves)
3 tablespoons vegetable oil
250 grams canned finely crushed tomatoes
4 tablespoons curry powder
Method:
Cut pork into 3 cm (1 inch cubes).
Oil both sides of the blade of a large and sharp kitchen knife.
Cut the green jack fruit into quarters. Cut the quarters into halves. Peel the jack fruit pieces and cut into 2.5 cm cubes (1 inch cubes). Drop into a bowl of cold water to prevent the jack fruit pieces from browning.
Heat 3 tablespoons of oil to simmering point. Put in the pork pieces. Cook and stir at intervals until the pork pieces are cooked to a golden brown colour.
Add the crushed garlic and ginger, chopped thyme leaves, chopped onions and 250 grams canned finely crushed tomatoes.
Mix well and simmer until the tomatoes are cooked and the sauce is well blended with the pork pieces.
Do not overcook and add a little hot water if necessary to prevent burning.
Add the jack fruit pieces. Mix well and add the curry powder, 1 tablespoon chopped coriander leaves, carri poulet leaves and 1 cup hot water. Mix well, cover and simmer until jack fruit pieces are cooked and tender. You may need to add some more hot water and simmer again if the jack fruit is not cooked and tender, or if you wish to adjust the sauce consistency.
Transfer to a serving dish and sprinkle with the remainder of the chopped coriander leaves.
Serve hot with rice and tomato / chilli chutney
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