Another Fruit Dish

 

“The two basic items necessary to sustain life are sunshine and coconut milk.” – Dustin Hoffman

There is a native Filipino delicacy not very well known, savory and spicy, cooked mainly with coconut milk and santol (Sandoricum koetjape also known as cottonfruit) called Sinantolan or Guinataang Santol.

Normal Grater

It is fairly easy to cook and very cheap, too. In the provinces where coconuts, santol and chili are grown in backyards, this dish can be had for free.

The part of the santol that will be used for cooking is the rind which one usually just throws away after eating the fruit. So enjoy the fruit and cook the rind, a great way to get your money’s worth.

The rind needs to be grated. There are two ways to do it.

 

  1. You can cut the fruit horizontally and use a native coconut grater to get fine santol meat. Or,
  2. You can peel the santol and grate the rind using a normal grater and get coarser meat.

Native Grater

Tip for cooking: once grated, the santol rind needs to be soaked in water with salt and wringed or squeezed dry by hand to remove the sap and excess sourness.

Ingredients:

 

Santol, one (1) kilo

Milk of two (2) coconuts, more if you prefer

A lot of red chili, cut very finely

Garlic and Onion

Fish sauce

Extra Virgin Olive Oil

 

Procedure:

In a saucepan, boil coconut milk with garlic and onion while continuously stirring. Once it reaches the boiling point, add the santol, fish sauce to taste and the chili. Switch to low heat and stir only when necessary. Cook until dish is dry, oily and slightly toasted.

Enjoy with steamed rice and vegetables, and fried or grilled fish.

Happy eating!

*I aspire to be justice and mercy combined.

Email us at MsEmilyIsMe@gmail.com .

 

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Cooking with Guava

Cooking with Guava

“Only the pure of heart can make good soup.” – Beethoven

Most of the world has been exposed to a Filipino dish called Sinigang (Tamarind Soup).  Lesser known is a similar dish made with guava instead of  tamarind called Sinigang sa Bayabas (Guava Soup).

Ripe Guava

Chili Leaves

Talakitok or Trevally

The name is actually a misnomer since it is more of a main dish than a soup. It is best eaten with steamed rice and a dipping sauce of soy sauce, lemon and chilies.

Some tips to cooking a really good guava soup:

  1. The best fish to use is Talakitok, also known as Big Eyed Jack or Trevally.
  2. The fish has to be lightly fried first to get maximum flavor.
  3. The most hassle free way to process the ripe guavas is to use a juicer.
  4. The best vegetables to use are eggplants, okra and talbos ng sili (chili leaves).

Ingedients:

Trevally, lightly fried

Juice of six (6) fresh medium sized ripe guava

Some okra, eggplant and chili leaves

Salt, sugar and ground black pepper to taste

 

Procedure:

Boil the guava juice in some water, be careful not to put a lot or you will lose the guava taste. Put eggplant and fish in once it starts boiling, followed by okra and chili leaves.  Add salt, sugar and ground black pepper to taste.

It is that easy. If you are a good cook, you will know how the taste is okay once the sugar, salt and guava combine together.

Best served with steamed rice and soy sauce dip on a rainy or cold day.

Happy eating!

*I aspire to be justice and mercy combined.

 

Email us at MsEmilyIsMe@gmail.com .

 

 

Donations are welcome to keep us going. 

Ads can be placed as well for reasonable prices.