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Archive for June 24th, 2012


Perhaps you’re wondering how a sour fruit could  be a gourmet food on your table.  As I have said in my previous blogs, you don’t have to be a seasoned cook or a chef in a famous restaurant to learn and improvise  a recipe based on  what is available in the kitchen. I guess, from my experience, it’s more on getting the taste to one’s liking than following certain rules on how to cook  it.

I was searching the net earlier and never found the exact English term for santol. Some say it is wild mangosteen, others call it sandor.  Definitely though, it is considered a fruit. The skin of the fruit  comprises a thin outer peel and a thicker inner rind. The pulp is soft and contains a milky juice. It may be sweet or sour depending on the ripeness.  Our native variety that grows here are somewhat sour but the other variety which they call Bangkok  santol are sweeter and the pulp is thicker too. Here’s what we had for lunch today. Paired with fried tilapia, it’s heaven 🙂

And you need the following  ingredients for this:

8 pcs. ripe santol, peeled, seeded and finely chopped

3 cloves garlic

2 heads onion

1 pack Ginisa  Flavor mix

3 cups pure coconut cream (gata)

2 cups of water

4 pcs. green pepper

1/4 kilo ground pork(giniling)

salt and pepper to taste

Ideally, you could use fish sauce or “alamang” but my  son is allergic to shrimps so I have to make do with just salt.

Those eight santol pieces would yield about 6 cups of chopped meat. You don’t need to fry the pork  in oil, just let the coconut cream simmer for a few minutes then add in all the ingredients except the santol. Let it boil until the pork is cooked then add in the santol last. Let it simmer until it’s cooked and dried.  When you cook with gata, always add chili since it enhances the flavor.

It’s another dish that is easy to make and it taste “oh so yummy”. Try it!

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