IOTD - Santol
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IOTD - Santol 〰️
We at #luckylucystudios have always wondered how else to consume #santol We see it around in the Philippines very often but really don’t know, can it be cooked? What would it taste like when cooked?
The idea behind #IOTD is to be able to share recipes for commonly found but not commonly used ingredients.
The first time I’ve tried it in different form from the usual (freshly picked from the tree, eating the flesh and its pits), was when my MIL gave me a small container of #burongsantol which she made herself! And it was sooo good! So I decided it would be a good 2nd ingredient to explore for our mini series.
BURONG SANTOL
Ingredients
Santol Fruit 5 pcs (cleaned and peeled)
Water 3 cups
Rock Salt 5 tbsp
White Sugar 1 tbsp
Brown Sugar 1 tbsp
Procedure:
Place the santol fruit in a jar that has a tight lid and that can hold the water as well.
In a pot, boil together the water, salt and sugar.
Once the salt and sugar have dissolved, pour over the brining solution over the santol
fruit while still hot.
Let the water cool down. Once cooled down, cover the jar and leave at room
temperature for 1-2.5 weeks.
BANGUS PAKSIW WITH SANTOL
Ingredients:
Boneless Bangus belly 500g
Ginger 2 tbsp (peeled and sliced)
Garlic cloves 10pcs (peeled and crushed)
Burong santol (from previous recipe) 1 cup
Karimbuaya 1/2 cup (washed and cleaned)
Vinegar 1/2 cup
Whole Peppercorn 1 tsp
Water 1/2 cup
Rock salt 2 tsp
Procedure:
In a pot, simmer together water, vinegar, ginger, garlic and peppercorn. Simmer for 5
minutes.
Add in the santol peels, simmer until the santol peels are soft.
Add in the bangus belly, simmer for 15 minutes. Add in the peppercorn and karimbuaya.
Simmer for another 10 minutes.
Serve with hot rice.
GINATAANG SANTOL
Ingredients:
Santol Flesh (the orange part) 6 pcs (cleaned and chopped)
Coconut Milk 1 cup
Coconut Cream 1 cup
Pork fat 1/2 cup (chopped)
Bagoong Alamang 2 tbsp
Fish Sauce 1 tbsp
Sili Labuyo 2 pcs (chopped)
Sili Green 2 pcs (sliced)
Garlic 1 tbsp (minced)
Red onion 2 tbsp (chopped)
Ginger 2 tbsp (chopped)
Vegetable oil 2 tbsp
Procedure:
Procedure:
In a saute pan, heat up the vegetable oil over medium heat. Add in the ginger, saute
until its fragrant. Add in the onion and then the garlic. Saute for another 5-8 minutes
until the ginger and garlic are lightly brown.
Add in the pork fat and saute until the pork fat is rendered or until its brown on the sides.
Add in the bagoong alamang and saute for 5 more minutes.
Add in the chopped santol flesh and saute for 5 minutes.
Add in the coconut milk then simmer for 10 minutes.
Once the coconut milk has reduced to half, add in the coconut cream and the chili
labuyo and chili green. Lower down the fire to a very low simmer and continue to cook
for another 10-15minutes.
Taste and adjust the seasoning if needed with the fish sauce.
Serve with hot rice with any fried fish or pork.