Filipino Native Food · Filipino Recipe · Food Business · Food Negosyo Ideas · Lutong Bahay (Daily Menu) · Side Dish

Sinantolan Recipe

Sinantolan Recipe
Photo Credits: Chiphead21

When Santol is in season (“Cotton Fruit” or “Sandoricum koetjape”), I like to preserve these with salt so that when out of season comes, I can still serve Sinantol throughout the entire year. It is slowly cooked with coconut cream (kakang gata), with pork, or shrimp, or smoked tinapa, and seasoned with salt and black pepper or use bagoong. It is best served when oil is coming out from the santol meat. It has a shelf life of a few weeks when kept refrigerated.

Sinantolan a.k.a. Ginataang Santol, Giniling na Santol, Ginulay na Santol is one of the delicacies of Nagcarlan, Laguna, Bicol, Camarines Norte, and many more provinces (they have different recipe versions). A very good side dish or appetizer with any dish. It can also be bottled and sold to businesses.

Are there many Santol fruits or Cotton Fruits in your area? Let’s cook Sinantolan! So delicious.. You can cook this with any of your favorite meat, Pork or Tinapa fish, or Shrimp, etc..

How can I make my sinantolan more delicious?

You can use shrimp for the meat and add some shrimp juice into it.

How to make Shrimp Juice: Boil shrimp shells and heads with 1/2 cup water. Salt lightly. Drain liquid into a container. Set aside. Discard shrimp shells and heads.

“Cotton Fruit” or “Sandoricum koetjape”

Sinantolan Recipe

INGREDIENTS:

  • 1 kilo santol flesh, remove the hard skin
  • 1/4 kilo ng baboy (liempo)
  • 1 cup bagoong (alamang)
  • 1 piraso ng sibuyas (tinadtad)
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 3 pcs ng Siling Haba, Red chili peppers (or any large red pepper you love to flavor)
  • 2 cups of coconut cream
  • 3 cups coconut milk (kakang gata)
  • 1 tbsp cooking oil
  • salt and pepper, to taste (adjust only as necessary, because bagoong is already salty)

INSTRUCTIONS:

  1. Peel and wash the santol well. Remove the seeds and grate. (Gadgarin or gilingin ang laman, by grating or use blender, food processor)
  2. Sprinkle salt on the grated santol, wash and squeeze to reduce the sourness.
  3. In a pan, saute onion, ginger, garlic, and pork. Cook it well and brown the pork.
  4. Mix the santol, alamang, coconut milk; stir well and let simmer for 5 minutes.
  5. Just use low heat and slow cooking to let the coconut milk produce its oil.
  6. Add the coconut cream and let it become oily; mix well.
  7. Season with salt/patis (only if needed) and don’t forget a pinch pepper powder to make it really delicious.
  8. Turn off the flame and serve.

(For Filipino Language Instructions)

PARAAN NG PAGLULUTO:

  1. Balatan at hugasan mabuti ang santol. Tangalin ang buto at gadgarin.
  2. Budburan ng asin ang ginadgad na santol, hugasan at pigain.
  3. Sa isang kawali, igisa ang sibuyas, luya, bawang, at baboy. Isangkutsa ng mabuti.
  4. Ihalo ang santol, bagoong alamang, coconut milk; haluin mabuti at hayaang kumulo ng 5 minuto
  5. Ilagay ang kakang gata at hayaang magmantika; haluing mabuti. Patayin ang apoy at maari ng ihain. Happy cooking and Enjoy!

“Sinantol recipe from my late in-laws in Camarines Norte. It is cooked with coconut cream (kakang gata), smoked tinapa and seasoned with salt and black pepper.It is best served when oil is coming out from the santol meat.It takes weeks of life when keep refrigerated.” – RoseBaysa
Photo Credits: RoseBaysa

Cooking Tips:

Aside from Pork, you can use other meats that you love..like Smoked tinapa, beef, crabmeat, shrimp etc. This will add flavor to your sinantolan plus the Red/Green Chili Pepper you will use..if you like it spicy or just use a non spicy pepper like Red Bell Pepper if you’re not fond of spicy.

Sinantolan ng Nagcarlan, Laguna
Bottled Santol you can preserve for longer shelf life..Just refrigerate it.

You may also try our:

Credits: Gma Network, @102sunkissedtreat, @iamskingoddessfirst