WHB# 344 Sinantolan

 When our family transferred to Pila, Laguna, I tasted new dishes.
There's sinampalukan (tamarind based dish) and kinamatisan
(tomato-based dish). There is also Sinantolan(Santol dish),
a great side dish to fried and grilled foods.

Santol

Santol

Santol (Sandoricum koetiape), also known as wild mangosteen,
is usually eaten ripe. The fruit is sour-sweet with a pleasant tart
taste. There are varieties that are very sour even when ripe.
These varieties are good with sinantolan dish.

Sinantolan

Sinantolan

Ingredients

• 15 pcs Santol
• 1 Cup coconut cream
• 2 Cups coconut milk
• 3 pcs Siling Haba (finger Chillies)
• 3 to 4 TBSP Alamang (fermented tiny shrimps or krill)
• 4 cloves Garlic (crushed)
• 1 medium onion (sliced)

Cooking Directions

1. Cut Santol in half and remove seeds. Prepare a bowl with water
2. and grate santol pulp on it using a kudkuran (a bench coconut grater).
3. If you don't have a kudkuran, you can peel off the skin of the santol,
4. remove the seeds and grate in a food processor adding a little amount
5. of water. Squeze grated pulp to remove the juice. This is done to 
6. remove the "tart" taste.
8. Place all ingredients in a pan except the coconut cream. Bring to a boil,
9. stirring occasionally. When the mixture is almost dry, add the coconut
10. cream and simmer until oil appears on the side of the pan.
11. Remove from heat and serve.

I am submitting this entry to
Weekend Herb Blogging (WHB) 
hosted by dear Marta of  
Miangare e un po come viaggare. 
WHB is a weekly event featuring
specific herb or plant ingredient 
in your recipe. Halo of 
Cook Almost Anything oversees
the event.