The sandoricum koetjape or cotton fruit is one of my favorite fruits. This fruit is "lovingly" called santol here in the Philippines. It's perfect with salt with chopped chili or when you dip it in soy sauce. However, I was surprised to discover that the santol is actually used as the main ingredient in a Filipino dish which is obviously named after the said fruit -sinantolan.
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| Sinantolan |
It was during my first day of the Experience Quezon 2016 Media Tour event that I got to see and watch the actual preparation of the dish and not to mention taste it for the first time too. Upon doing research about the dish, I discovered that sinantolan is a popular delicacy not only for the province of Quezon but also in the province of Laguna and those provinces in the Bicol Region. Since I have mentioned its primary ingredients already, here's the full list of the ingredients of a sinantolan dish that is good for 3-4 people:
- 6-8 pcs. of santol (peeled and grated)
- 2 cups coconut cream (can be increased depending on your preferred creaminess)
- 2 cups coconut milk (can be increased depending on your preferred creaminess)
- 2 tbsp of sauteed shrimp paste/ alamang
- 2-4 pcs. of siling labuyo
- 3 cloves garlic (minced)
- 1 onion (chopped)
- 2 tbsp of vegetable oil
- salt and pepper
How to Cook Sinantolan:
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| Thanks, Quezon Tourism and Blue Pavilion for the unlimited sinantolan |
- Heat the oil in a pan
- Saute the garlic and onion
- Add sauteed shrimp paste and prepared santol
- Stir cook for 5 minutes then pour coconut cream and milk
- Add the chopped siling labuyo and the prepared crab
- Simmer until oil appears on the side of the pan
- Put salt and pepper according to your desired taste
- Remove from heat and serve
- Enjoy!
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