Post Views: 97,418 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… Continue reading Sinantolan Recipe