Ginataang Santol

One of the many Bicolano favorites is Ginataang Santol, which is santol fruit cooked in coconut milk. or "gata." Due to the abundance of coconut in the region, Bicolanos tend to use coconut milk. No one imagined that the extremely sour fruit would be a very delicious food.

Santol is a tropical fruit commonly cultivated in Southeast Asia and the Philippines is abundant with this. The ripe fruit may have sweet or sour pulp, which can be eaten raw. It is also used as a souring ingredient when cooking sinigang or paksiw dishes. It can be candied or made into marmalade or jam.

How to Make Ginataang Santol

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

Directions

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