Comments on: Langka / Jackfruit Turnovers a la Marketman

By: dragon

dragon — Thu, 29 May 2008 21:11:55 +0000

You threw half of the vanilla bean???!!?! Vanilla beans, as they are usually used with milk, can be reused a few times. Sometimes before discarding the (over)used pods, you may (for its last life) leave the pod in a sugar container and you’ll end up having vanilla sugar.

On langka—what can one say? It’s one of my favorite fruits. Had a feast of it in Bangkok but obviously not available here in Noumea….

By: B

Fri, 10 Aug 2007 14:38:34 +0000

Speaking of langka… Here’s one experiment I had https://bealoca.multiply.com/journal/item/77/A_Langka_Seed_Recipe_and_Jesper_Ulvelius

By: Marketman

Marketman — Sat, 28 Apr 2007 03:23:24 +0000

elaine, the filling was incredibly edible by itself, albeit sweet and totally intense, possibly overpowering… I suppose phyllo might work… Pie dough is really quite easy though once you get the hang of it. stabuxadix, we all tend to think in terms of food as it hits its peak, so for fruits, foodie cravings are somewhat synchronized… anupama, jackfruit preserves on ice cream…wow, that sounds good. There used to be a local flavor of ice cream redolent with jackfruit so I can relate! Katrina, yes, I did make a new batch of dough which had more butter and more water to make it more pliable…

By: elaine

elaine — Sat, 28 Apr 2007 03:00:09 +0000

The filling looks yummy! I may have to look for the fruit though…by the way, is it possible to use phyllo pastry? maybe a small amount of filling will do. I kinda suck in dough making… Baka pwede to just eat the filling!

By: starbuxadix

starbuxadix — Fri, 27 Apr 2007 18:34:49 +0000

Thanks for the wonderful idea MM!^_^ Its like you almost knew my thoughts, i love langka and just about to google where i could buy delectable langka treats. The (supposed) langka boat tarts i got from a commercial bakeshop yesterday are just so frustrating…

By: Anupama, Bangalore

Anupama, Bangalore — Fri, 27 Apr 2007 12:19:02 +0000

If you chop the jackfruit fine…you can turn it into a yummy preserve too….like the strawberry ones where you have chunks of fruit to bite into. My mom made some and it was pure heaven as topping with some good vanilla icecream. This idea of yours is inspiring. I will definitely try it out.

By: kaye

kaye — Fri, 27 Apr 2007 10:33:57 +0000

whoa MM! you really never run out of ideas!! this is one of the reasons why i love visiting the thread everyday, err, make that every hour since am online most of the day.. hehehe! i do hope that book of yours would soon be a reality so it would be easier for us to check the recipes whenever the need arises!!

By: Katrina

Katrina — Fri, 27 Apr 2007 08:34:30 +0000

I had never, ever enjoyed ripe langka (unripe, as a vegetable, is fine). I hated when someone would would put it in the fridge and the water would take on its taste/smell. The only form in which I’d ever liked it was when Twin Popsies used to come in a langka flavor when I was a kid. But these empanaditas are different. I’m now reconsidering my langka aversion. :-)

By the way, is this crust different from the one you used for the mango tarts in the last post? Because in that post you said you had trouble with folding crust over, that they would always crack open (as the mango tarts did). But these turned out perfectly.

By: lee

lee — Fri, 27 Apr 2007 07:55:43 +0000

yahoo. got the mag via lbc just now 3:55 p.m. Thanks marketman

By: Marketman

Marketman — Fri, 27 Apr 2007 03:39:19 +0000

Maria Clara, it is just too hot in the Philippines to bake pastry properly unless you have a chilled margle counter and an airconditioned kitchen…so keeping the ingredients cold is the only obvious option…