Philippine Artisan Flavoured Sauces, Condiments & Preserves

Product to use

Garlic Chilli Oil

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2 tbsp cooking oil

3 garlic cloves, chopped

1 onion, thinly sliced

1 inch ginger, cut into thin sticks

1 tbsp RoniB's Kitchen Garlic Chilli Oil

1 can green jackfruit, drained and cut in cubes

1 large aubergine, cut into cubes

1/2 butternut squash, peeled and cut into cubes

150g fine beans, cut in half

150ml vegetable stock

1 can coconut milk

salt and pepper, to taste

How to

  1. Prepare your vegetables, set aside.

  2. Heat a deep pan over medium heat. Add oil when pan is alread hot but not smoking.

  3. Add oil, garlic, onion and ginger. Cook for about 3 minutes or until aromatic (do not burn).

  4. Add butternut squash, aubergines and beans.

  5. Add RoniB's Kitchen Garlic Chilli Oil, coating the vegetables.

  6. Add stock and coconut milk. Stir then cover. Cook for about 15 minutes or until squash is 'al dente'.

  7. Add the jackfruit. Cover. Cook for about 5-7 minutes.

  8. Remove cover and season with salt and pepper. Continue to cook until liquid is reduced to a nice sauce consistency.

This dish is simply delicious and made with great tasting vegetables, perfect for a mid-week meal.

Jackfruit in Coconut Milk (Ginataang Langka)

4-6 servings

40 mins