Adobong Langka

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Currently watching Cooked on Netflix, and in line with Michael Pollan’s

recommendation of cooking at home, eating (real) food, and mostly plants, here’s my
quick weekday dinner recipe.

Eaten with garlic rice and a bowl of monggo on the side, this Filipino staple is meaty
and flavorful without actually having meat.

Adding star anise is something I learned from my mother-in-law, whose

Kadios recipe I have to try to make purely plant-based soon.

Print
Recipe

Servings Prep Time

3-4 10MINUTES

Cook Time

20MINUTES

Servings Prep Time Cook Time

3-4 10MINUTES 20MINUTES

Print
Recipe

Servings Prep Time

3-4 10MINUTES
 Cook Time

20MINUTES

Servings Prep Cook

Time Time

3-4 10 20
MINUTES MINUTES

Ingredients
 1 20 oz can green jackfruit, drained, cut to chunks

 1 20 oz can banana blossoms, drained and chopped

 1 tbsp canola oil

 5 cloves garlic, minced

 2 pieces bay leaves

 1 piece star anise

 1/3 cup white vinegar

 3 tbsp soy sauce

 2 tsp sugar

 1 tsp salt

 1/2 tsp ground black pepper

3
Servings:

Instructions
In a large saute pan, heat oil on medium heat and saute garlic until
fragrant.

Add jackfruit and banana blossoms, soy sauce, vinegar, pepper, bay leaves,
star anise, salt and sugar.

Simmer until most of liquid has been absorbed, adjust seasoning to taste.
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