Ciento Quince

Ciento Quince is an extinct Chavacano’s heritage dish prepared with crabs, shrimps, mussels, raw jackfruit, coconut milk and tons of chillies


Ciento Quince, is the Spanish for 115, so why is this dish named like such? It was said that this extinct Chavacano’s heritage dish traditionally was prepared with 115 different chillies alongside other ingredients such as crabs, shrimps, mussels, raw jackfruit and coconut milk, now you think the real Bicol Express was spicy. This dish was quite popular during the Spanish occupation, primarily in the coastal areas of Cavite, it is evident on the ingredients since it is loaded with fresh seafood, so much you won’t think this is a vegetable recipe anymore.

At first glance it might look like Ginataang Langka, I may agree with that but this one may the over the top version, why? First it uses tons of seafood, then tons of chillies and the real recipe calls for wild boar or black pig, those ingredients alone make this unique, very flavoursome that will kick you in the gut! With our recipe today we will not use 115 chillies, I will have to tone it down so its palatable to many, but if you can handle heat just add more chillies to a maximum of 115, would you dare to do that?

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Ciento Quince

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Ciento Quince is an extinct Chavacano’s heritage dish prepared with crabs, shrimps, mussels, raw jackfruit, coconut milk and tons of chillies


Ingredients

Scale
  • 2 565 g can young jackfruit, sliced
  • 200 g wild pork belly, cubed
  • 250 g shrimps
  • 3 large mud crabs
  • 12 pcs green lipped mussels
  • 800 ml coconut milk
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 1/2 thumb size ginger, sliced
  • 10 pcs finger chillies, chopped
  • 3 birds eye chillies, chopped
  • fish sauce
  • freshly ground black pepper
  • oil

Instructions

  1. In a wok add oil then sauté garlic, onions, chillies and ginger.
  2. Add pork and stir fry until brown on all sides.
  3. Add 600 ml coconut milk and bring to a boil, simmer for 5 minutes.
  4. Add the jackfruit and green chillies then continue to simmer for 30 minutes or until liquid dries up.
  5. Add the crabs, shrimps, mussels and birds eye chillies then pour remaining coconut milk bring back to a boil then simmer for 15 more minutes
  6. Season with fish sauce and freshly ground black pepper then serve.

Recommended

6 Responses

  1. A big YES to pork belly! I could eat at least 500grams at one set and I am not kidding about it. This looks droolworthy with crabs and prawns!!

  2. Ron says:

    Raymund, I want this dish on my table. We don’t get jackfruit up this, any suggestions on substitutes?

    • Raymund says:

      Mmmm, this will be hard to substitute, the nearest one will be breadfruit but that is hard to find too. Jackfruit is usually used as a substitute to meat and I think a pulled meat will work on this dish.

  3. I just noticed the Trader Joe’s is carrying cans of jackfruit. It’s on the bottom shelf, and I have never seen it before. With a little bit of creativity, I can get pretty close to this recipe. How fun!

  4. suituapui says:

    Oh! This is nice. We have this here – nangka muda (young jackfruit) masak lemak (cooked in coconut milk)., minus the prawns and the mussels.

  5. sherry says:

    115 different chillies?? wow amazing. what an interesting dish raymund!

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