Side Dish

Philippines

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Sinantolan (Filipino Recipe)

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Sinantolan is a recipe from the Bicol region, renowned for its spicy dishes cooked in coconut milk.

The main ingredient of Sinantolan is the santol which is sour and fleshy.

Sinantolan is a spicy Filipino side dish; the santols are chopped to an almost puree consistency which is then cooked in coconut cream.

It retains it sour taste but made rich by the coconut cream and spiced by chilis.

I am not sure whether you can get santol here in the UK, but it would not surprise me at all if you can. For more information regarding the santol fruit, we have a good article here in GlobalGranary.

Just type santol under the search area or click here.

Anyway let’s get down to the recipe itself.

 

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Ingredients

• 1 Kg Santol, peeled and destone.
• 1 medium onion, chopped finely
• 1 head of garlic, chopped finely
• 1/2kg minced pork
• 1 tbsp cooking oil
• 4-6 Anaheim Chili (long green ones) – leave whole
• 4 cayenne peppers, chopped roughly.
• 1½ tbsp Shrimp Bagoong (Shrimp paste)
• 2 cups coconut milk

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Method of Preparation

1. Put the santol flesh into boiling water and simmer for 5 minutes.
2. Drain the santol and put it aside to cool down.
3. Chop the santol flesh finely until almost in a puree consistency.  Use a blender for faster and easier preparation.
4. Heat the oil in a pan, saute the chopped onion and garlic
5. Add the minced pork and the chilis and peppers.
6. Stir in the shrimp paste.
7. Then add the santol.
8. Pour in the coconut milk.
9. Bring to a boil, lower down the heat and allow to simmer for 15 minutes.
10. This could be eaten as a side dish with boiled rice.  Left over can be stored in a sealed jar in the fridge for up to a week.
11. Note: the minced pork can be removed from the recipe to make it more vegetarian.

Enjoy