Ginataang Santol with Bagoong

Ginataang santol might sound irky , just like an out-of-this-world food. You see, this is not a usual dish you serve in every Filipino table (or foreign, may i add?). But in Bicol, we cook almost anything with coconut.

Ginataang Santol with Bagoong topped with Creamy coconut milk and chilis
served in scraped santol halves

Santol is a tropical fruit commonly cultivated in southeast Asia. And Philippines is abundant with this. The ripe fruits may have sweet or sour pulp which can be eaten raw. We also use santol as souring ingredient when cooking sinigang or paksiw dishes. It can be candied or made into marmalade or jam.

The first time I introduced this dish to my husband who is a native Visayan, he didn't knew it was santol when I had him taste it. And when I told him it's Santol, he just couldn't believe it-  the taste was so good! Now why don't you try some...

more chilis if you like it hot!

Ingredients:

1 kilo santol (makes about 3 cups grated santol)

100g pork, cut in small pieces (OPTIONAL)

1/3 cup bagoong

3 cups coconut cream

2 cups coconut milk

1 thumbsized ginger, crushed

8 pcs siling haba (finger chilis), chopped

2 pcs siling labuyo (bird's eye chili),  ~ optional

4 tbsp bagoong alamang or salted shrimp fry, or to taste

6 cloves garlic, minced

1 onion, chopped

2 tbsp cooking oil

Procedure:

• Wash santol. Pat dry. Cut in half, remove the seeds, then scrape the flesh or pulp. 

grated santol pulp/flesh

• Soak the grated or scraped flesh of santol in a bowl of water with salt, to prevent from darkening and removing the slight bitter taste. Then drain and squeeze dry. Set aside.

grated santol soaked in water with salt

• Heat oil in pan, saute ginger, onion and garlic,then brown the pork (pork meat is optional). Add the coconut milk and cream. Add bagoong. Bring to boil, while constantly stirring  to avoid curdling.
• Add the santol and siling labuyo (lessen the chilis if you don't want it too hot). Adjust the taste, add bagoong or salt if preferred.
• Simmer. Cook for about 15 to 20 minutes, or until oil comes out of the coconut cream.
• Serve. Garnish with red chilis and cooked coconut cream (optional) . Enjoy!

An entry to :  Food Trip Friday , Petit Chef , Fresh Food Friday , Fun with Food Friday , eRecipeCards