Adobong Langka & Crab Fat Coconut Cream Stir-Fry

Ingredients

Main

• 2 cups unripe jackfruit (langka), shredded

• 2 tbsp crab fat (taba ng talangka)

• 1 cup coconut cream (thick, first-press)

• ½ lb shrimp, peeled and deveined

• 1 small red onion, sliced thin

• 4 cloves garlic, minced

• 1 thumb ginger, minced

• 2 tbsp fish sauce

• 1 tbsp calamansi juice

• 1 tsp muscovado sugar

• 1 long green chili (siling haba), sliced lengthwise

• 1–2 bird’s eye chilis (optional for heat)

• ¼ cup diced bell pepper

• 1 tbsp annatto oil (for color and aroma)

• Fresh malunggay leaves (½ cup)

• Salt & pepper to taste

Garnish (optional but recommended)

• Toasted coconut flakes

• Fried shallots

• Fresh cilantro or wansoy

• A squeeze of calamansi

Instructions

1. Prep the Langka

If using fresh langka:

• Boil in lightly salted water for 10–12 minutes until tender

• Drain and shred by hand

If using canned young jackfruit, rinse well and squeeze excess moisture out.

2. Build the Flavor Base

1. Heat your Nutri-Stahl Large Skillet over medium.

2. Add annatto oil.

3. Sauté ginger, garlic, and onion until fragrant and lightly golden.

3. Infuse with Crab Fat

1. Add the taba ng talangka and stir until it gently melts into the aromatics.

2. Reduce heat to prevent burning.

4. Add the Langka and Shrimp

1. Toss in the shredded young jackfruit.

2. Add fish sauce and sugar.

3. Sauté for 3–4 minutes to let it absorb the crab-fat base.

4. Add shrimp and cook just until they turn pink.

5. Create the Coconut Cream Reduction

1. Pour in the coconut cream.

2. Add the long green chili and bell pepper.

3. Simmer uncovered on low until the sauce thickens and becomes silky (8–10 minutes).

4. Adjust seasoning with salt, pepper, and calamansi juice.

6. Finish with Greens

Stir in malunggay leaves just before turning off the heat.