¼ cup finely chopped kinchay or coriander leaves (for garnishing)
½ cup coarsely chopped peanut or cashew
¼ cup lemon or kalamansi juice
salt/pepper to taste
INSTRUCTIONS:
Boil young unripe langka until tender
Set aside to cool, then shred finely
Prepare kakang gata from shredded coconut
In a mixing bowl, combine shredded langka, all finely chopped ginger, red and green bell peppers, lemon or kalamansi juice, coarsely chopped peanuts or cashew
