IOTD - Santol

IOTD - Santol

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IOTD - Santol 〰️

Ingredient of the day - 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. 

Ginataang Santol by Lucky Lucy Studio

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:

1. Place the santol fruit in a jar that has a tight lid and that can hold the water as well.

2. In a pot, boil together the water, salt and sugar.

3. Once the salt and sugar have dissolved, pour over the brining solution over the santol

   fruit while still hot.

4. 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:

1. In a pot, simmer together water, vinegar, ginger, garlic and peppercorn. Simmer for 5

   minutes.

2. Add in the santol peels, simmer until the santol peels are soft.

3. Add in the bangus belly, simmer for 15 minutes. Add in the peppercorn and karimbuaya.

   Simmer for another 10 minutes.

4. 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:

1. Procedure:

   1. 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.

   2. Add in the pork fat and saute until the pork fat is rendered or until its brown on the sides.

   3. Add in the bagoong alamang and saute for 5 more minutes.

   4. Add in the chopped santol flesh and saute for 5 minutes.

   5. Add in the coconut milk then simmer for 10 minutes.

   6. 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.

   7. Taste and adjust the seasoning if needed with the fish sauce.

   8. Serve with hot rice with any fried fish or pork.