Ginataang Santol Recipe

c/o Jo Alabastro 

Sangkap:

1 kl ng santol, binalatan at kinayod na maliliit (ibabad sa tubig na may asin ng limang minuto at pigain)
2-3 piraso ng niyog (itabi ang kakang-gata)/ 2-3 cups coconut milk
2 kutsarang alamang
1/2 kutsarita ng asukal
asin
luya
sibuyas
giniling na karneng babaoy (optional)

Paraang ng Pagluluto:

1. Iluto ikalawang gata. Ilagay ang sibuyas, luya at alamang. Pag kumulo na isunod ang santol.

2. Lagyan ng asukal, giniling at pakuluan sa loob ng 20-30 minuto.

3. Ilagay ang kakang-gata. Makalipas ang 5 minuto, patayin o patuloy na lutuin hanggang matuyo ang sabaw.

Ginataang Santol Recipe

c/o Ate Cora Pisano 

1. Grate 1 kl. Bangkok santol (Kinakayod tulad ng niyog after hatiin sa gitna) . Make sure that grated santol is soaked in a
container with water and salt on it to avoid darkening of the santol meat.

2. After grating, leave the grated santol on salty water for some time. Meanwhile, prepare kakang gata from 3 heads
coconut milk.

3. Then queeze out salty water from the grated santol, set aside the santol meat for cooking.

4. Put coconut milk in a pot (or kawali is better), together with garlic, onion, minced luya, 3 tbsp bagoong, salt and pepper
to taste. For my recipe, I also add 1 can tuna flakes for added flavor, others put tinapa.

5. Let the mixture boil while stirring constantly to avoid curdling.

6. When the coconut milk is already boiling, add the squeezed-out santol meat and mix thoroughly.
7. Let boil on low heat , stirring from time to time, until coco milk turns into coco oil. Add strips of siling pansigang or siling
labuyo (just decide how spicy it should be).

Tips:
Pair with fried galunggong or tinapa.
May laing version din po yan na nagmamantika na ang final product… 

1/2 K pork (kasim), cut in small pieces, boiled in salted water until almost tender

6 cloves garkic, minced

1 medium sized onion, finely chopped

 4 cups of pure coconut cream or more

2 kilos of santol (sobra ‘to for what we need. Kasi papapakin natin ‘yung 1/2 kilo ng santol hehe)

8 -12 pieces of siling mahaba or siling pansigang, sliced diagonally (according to taste)

3-4 tablespoons of bottled cooked bagoong (according to taste din ito)

Balatan ang santol. Medyo makapal ang tatanggaling balat kasi mapakla  yung laman na malapit  sa balat.

Tanggalin ang mga buto using a spoon.

Mabilis ma-oxidize ang laman ng santol kaya magiging kulay dark brown siya agad. Don’t worry, babalik ulit ang
kulay niya sa light orange kapag niluluto na siya.

Chop the santol meat into very small pieces. Teka, mince na pala ‘yon.

In a wok, saute garlic and onion in 1 tablespoon oil. Add the boiled pork and saute for 1 minute.

Add the bagoong and mix well.  Add 1 cup of the pork broth and let simmer for 2 minutes.

Add the shredded santol (about 4-5 cups) and mix well. Pour the coconut cream over the pork-santol
mix while stirring constantly. Lower heat and let simmer for about an hour, stirring occasionally, or until
the mixture is almost dry at lumabas na ang langis ng gata. Add the sliced sili, adjust seasoning to taste,
and cook 2 minutes more.  Stir occasionally para hindi dumikit sa kawali. Remove from heat.

Ingredients:
400 g. Santol,peeled,seeded and chopped
finely 2 Pieces Shrimp Broth Cube
1 tbsp. Coking Oil 1 1/2 Cup Coconut Milk
2 tbsp. Crushed Garlic 1/2 Cup Coconut Cream
1/2 Cup Sliced Onions 2 Pieces Chili
1/2 Cup Fresh Alamang

DIRECTIONS:
1. Soak chopped santol in salted water for at least 30 minutes; drain and squeeze dry. 
2. Heat oil and saute garlic and onion until limp. 
3. Stir in alamang and shrimp broth cubes. Cook for 1 minute until alamang changes color. 
4. Add santol and cook for 5 minutes. 5. Pour coconut milk. Simmer over low heat for 15 minutes or
until almost dry. 
6. Pour coconut cream and chill; continue cooking until santol is soft.