When one comes to the foreign country and wants to taste local cousine, almost everything sounds unknown to them. On another continent one can’t even help themselves with ingreedients, because they sound as allien to our ear as the name of the dish itself.
So i got me a nice restaurant and asked a nice girl (named Anne) there to explain me the foods. And as we stopped at tinunuang nangka she said jackfruit. OK, i know jackfruit – first word i recognised, so i tried the dish.
As i was served it didn’t look much apetizing – it is a pinkish mash with grated long white pieces of unripe jackfruit and a few red papper rings halves in it, later i also dicsovered slices of onions and ginger and im sure there was also garlic for Philippinos put it in every food. Ingreedients are cooked in coconut milk. But the taste was uneuropean intersting and not unpleasant, yet not unforgetable. Tinunuang nangka is a light dish, sweet and mildly spicey and makes a good side dish i belive – anyway as it is served in a large quantity i didnt orded anything but rice to it.
Try if you feel experimental about food. Price (tinunuang nangka only): P70 (€ 1,4 / $1,8)