Kusina ni Ella

lutuan, kainan, kwentuhan at kung anu-ano pa

Ginataang santol

ginataang santol

Katulad ng nasabi ko na sa isang post ko, lahat na lang ng puwedeng gataan eh gagataan ng mga Bicolano. Pero abuso ba sa imagination at creativity ang nakaisip na gawing masarap na ulam ang santol? Eh prutas po ‘yon na madalas ay saksakan pa ng asim.

Well, as I have also concluded before, the availability and abundance of raw materials, coupled with necessity, led the Bicolanos to create a unique and delicious ulam out of a sour fruit with humongous seeds in the center.

Another name for the dish is sinantolang “anything”. Anything can be isda, hipon, baboy, or nothing at all. Kapag walang ibang halo kundi santol lang at “balaw” (the Bicolano’s version of bagoong), ginataang santol siya.

This original recipe is da bomb. Grabe sa sarap. The last time na nakakain ako ng  ginataang santol na may balaw eh 5 years ago, noong buhay pa ang lola ko. We used to eat it with pinasingawang isda. Grabe, langit.  I wouldn’t dream of trading it for a burger or a  steak dish, o kahit na ano pang dish.

For my urban version of the dish, we will need:

1/2 K pork (kasim), cut in small pieces, boiled in salted water until almost tender

6 cloves garkic, minced

1 medium sized onion, finely chopped

4 cups of pure coconut cream or more

2 kilos of santol (sobra ‘to for what we need. Kasi papapakin natin ‘yung 1/2 kilo ng santol hehe)

8 -12 pieces of siling mahaba or siling pansigang, sliced diagonally (according to taste)

3-4 tablespoons of bottled cooked bagoong (according to taste din ito)

santol

Eto ‘yung malalaking variety ng santol. Nabili ko ‘to sa isang fruit stall sa Tagaytay. P50 per kilo. I bought 2 kilos pero kinain ko na ‘yung ibang santol hehe. Ang tamis niya eh.

peeling

Balatan ang santol. Medyo makapal ang tatanggaling balat kasi mapakla  yung laman na malapit  sa balat.

seed

Tanggalin ang mga buto using a spoon.

santol meat

Mabilis ma-oxidize ang laman ng santol kaya magiging kulay dark brown siya agad. Don’t worry, babalik ulit ang kulay niya sa light orange kapag niluluto na siya.

chop

Chop the santol meat into very small pieces. Teka, mince na pala ‘yon.

chopper

Hindi nakaya ng powers ko ang kakatadtad kaya pinatadtad ko na lang siya sa food processor hehe

chopped santol meat

Ganito dapat kaliit ang pagkaka-tadtad sa santol meat. Cover tightly and set aside.

saute meat

In a wok, saute garlic and onion in 1 tablespoon oil. Add the boiled pork and saute for 1 minute.

add bagoong

Add the bagoong and mix well.  Add 1 cup of the pork broth and let simmer for 2 minutes.

add santol

Add the shredded santol (about 4-5 cups) and mix well. Pour the coconut cream over the pork-santol mix while stirring constantly. Lower heat and let simmer for about an hour, stirring occasionally, or until the mixture is almost dry at lumabas na ang langis ng gata. Add the sliced sili, adjust seasoning to taste, and cook 2 minutes more.  Stir occasionally para hindi dumikit sa kawali. Remove from heat.

ginataang santol

Tadaaa! A unique spicy dish, ginataang santol!

serve cold

Serve it cold (straight from the fridge) over hot steaming rice. You’ll be pleasantly surprised how good it is. Enjoy!

*NOTE: You can sub 1/2 K medium sized shrimps (swahe variety) and add them several minutes bago hanguin. Kapag pumula ang hipon, luto na ‘yon. Puwedeng may balat o wala nang balat ang hipon. It’s up to you. Pero syempre mas madaling kainin ‘yung nabalatan  na hehe.

Masarap din ang ginataang santol eaten with fried or steamed fish. Hasa-hasa goes well with this dish.

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July 31, 2009 - Posted by | Ginataan dishes, Hot!Hot!Hot! |

34 Comments »

  1. huwaw! ginataang santol… :D
    nakakakaba – itry ah exciting! hehe

    Comment by gerrycho | July 31, 2009 | Reply

    • Hi Ger, masarap ‘yan, pramis. Damihan mo ang sili para may extra challenge hehe

      Comment by ella | August 2, 2009 | Reply

  2. Nakatikim na ako nito Ella! Sa kumbento diyan sa Daraga nga ba’yong town na ‘yon? Hindi ko na maalala ang pangalan. I agree.masarap siya. Marami kang makakaing kanin tiyak. We had it with the small pieces of pork. I miss the big Santol! Ikaw talaga..pinatatakam mo lagi ang mga readers mong nasa ibang bansa.

    Comment by emily | July 31, 2009 | Reply

    • Naku Emily, sa sobrang gigil ko sa mga buto ng santol, gustong-gusto ko nang lunukin eh. Kaya lang sabi ni tatay, tutubo raw ‘yon sa tiyan ko nyahaha!

      Comment by ella | August 2, 2009 | Reply

      • Ganun din sabi ni Tatay ko. Pag linunok ko tutubo daw sa tiyan ko! Kaya hinayaan ko na lang si Tatay kung ano ang gusto nya gawin sa buto. Pero ganun din pala ang labas maski na lunukin ko o hindi dahil tutubo pa rin sa tiyan. At pagkatapos ng 9 months may bago ng santol!!

        Comment by Starry | October 28, 2011 | Reply

  3. whew. nakakagutom. di pa ko nakakatikim niyan pero ang itsura eh mukang ginataang puso ng saging. tama si emmy, lalong nakaka-homesick tuloy. hahaha!

    Comment by a.r.d.y.e.y. | July 31, 2009 | Reply

    • Ei a.r.d.y.e.y, nakatikim ka na ba ng sisig na puso ng saging? Saraaaaaap!! nyahahaha pahid laway bilis!

      Comment by ella | August 2, 2009 | Reply

  4. kakaiba nga. ngayon ko lang nalaman na pwede pa lang iluto sa gata ang santol. ang itsura nya pag luto na parang ginataang pakak. basta sinabi mong masarap, bilib ako dyan.

    Comment by katrina | August 1, 2009 | Reply

    • Uy teka Kat, hindi ko yata alam ‘yung ginataang pakak ah. Ano ‘yung pakak?

      Comment by ella | August 2, 2009 | Reply

  5. 101% guaranteed, masarap nga yang ginataang santol, heaven…

    ei, ate ella, try mo rin ung ensaladang puso ng saging w/ fresh kakang-gata…uhmmm…felicima…hehehe

    Comment by kaizz | August 5, 2009 | Reply

    • Kaizz,

      Anong klaseng puso ng saging, ‘yung bilog na pula o yung mahabang puti na ginagamit sa kare-kare? Do I blanch the puso ng saging o hilaw siya? I wanna try it na eh.

      Comment by ella | August 5, 2009 | Reply

  6. Ang ganda ng bagong layout ng Kusina mo. I like it!

    Comment by emily | August 5, 2009 | Reply

    • Emily,

      based ‘yung template sa magazine grid, parang columns sa jaryo ang layout niya. Aylabit, too.

      Comment by ella | August 5, 2009 | Reply

  7. ate ella, ung bilog na kulay pula na matulis…korek, i-blanch mo cia tapos chop into small pieces…lagyan ng tomatoes, onions, small amount of kalamansi, etc…just like what you did in crab salad, but instead of mayo & sour cream, fresh kakang-gata ang ilagay mo…then fish sauce to taste…

    Comment by kaizz | August 6, 2009 | Reply

  8. By looking at the photos of Ginataan santol makes me salivate..lol..In fact, my mom fav is santol too..she used to prepare this dish during santol season…”SANTOL SA TULINGAN” na naging favorite na rin ng family..Salamatonon sa pag post kaini! GODBLESS!

    Comment by SorsogonUnited | October 19, 2009 | Reply

  9. walang pinalagpas si ate ella pati santol ginawang ulam ohhhhhhhhh!!!!!! santol naging sosyal na ulam da best ka talaga ate ella

    Comment by ronald flordeliz | September 5, 2010 | Reply

  10. Isa po akong bikolano.napansin ko lang na iba ang pagka-process mo ng santol,ang santol po ay kinokudkod na parang niyog at tapos ay pipigain mo ng tatlong beses or more at di na namin ginigisa ang sibuyas at bawang.

    Comment by cris | May 16, 2011 | Reply

    • Hi Cris. Nasa Maynila kasi ako dear. Wala akong pang-kudkod ng niyog haha. But I do love the traditional way of cooking it kaya lang mas type ko rin ang lasa ng bawang sa gata eh.

      Comment by ella | May 31, 2011 | Reply

  11. i tried your recipe and super nagustuhan ko sya…. tnx… masarap pag di na pinipiga kase mahilig ako sa maasim

    Comment by jonah | August 2, 2011 | Reply

    • parang siyang bikol express yun nga lang maasim lang dahil sa santol ^_^ can be done with or with our bawang and sibuyas

      Comment by Bikolano_ini | August 11, 2011 | Reply

  12. ehehe sarap yan, tnx may recipe di ko kasi alam gawin toh eheeh great help ella

    Comment by Bikolano_ini | August 11, 2011 | Reply

  13. Hi there, ang ganda naman ng “kusina ni ella.” am craving for ginataan santol kaya google ko. Good thing i found this blog. vERY interesting…

    Comment by allaboutgoodlife | September 22, 2011 | Reply

  14. I can certainly be back.

    Comment by just | February 12, 2012 | Reply

  15. The first time I tasted it was in 2008 when I went to Bicol. I’ve tasted different styles (saucy and dry). Since then I’ve been drooling to taste it again! I was only last night (4 long years!!!) that my friend from Legazpi cooked and brought this favorite dish for me and I’m in heaven again! I like the dry one with giniling and tinapa, yung medyo tuyo na yung gata at nagmamantika na, mmmm!!! Grabe!!! That’s why I landed on this site searching for the recipe. I want to cook it myself lest I’ll wait for another four freaking years just to taste it again!!! Thanks for the detailed instruction!

    Comment by edge | May 29, 2012 | Reply

  16. i tried this today…while preparing Im eating the santol seeds… kulang ang gata ko so gatas ang dinagdag ko… turns out okay naman…

    Comment by tequilarose29 | August 12, 2012 | Reply

  17. Oh, I like it also, I stayed in Sorsogon City for 5 years. There in Sorsogon, you can normally buy shredded santol or chopped (small diced) santol in the wet market, we used to cook it with sliced yellow fin fish & of course “sa gata”, naku! Sarap talaga! Now, we are staying here in Malolos, Bulacan, I saw some santol in wet market, I think it’s in season now. Now that I saw it here in your blog I think I would line it on my next week’s menu, thanks for this reminder & idea. I just recently discovered your blog, I would say it’s great & really helpful, ’till next time, God bless!

    Comment by atebulalay | September 17, 2012 | Reply

  18. wala bang video? para mas madali sundan. thanks ditoa ah :)

    Comment by oneanother | October 15, 2012 | Reply

  19. hey manay ella. kaipuhan po pigain pa santol na tinadtad o na blender man yan o kinudkod para dai sobrang alsom. saen ka po jan sa pilipinas? jack ryan

    Comment by Ryan | May 13, 2013 | Reply

  20. Hi, am excited to try your recipe. Nkatikim na ‘ko before nito from my kuya’s officemate. Yun nga lang, i have a question: di ba maasim ung santol, as is na lang ba siya, hindi pipigaan?

    Thanks!
    Ann
    Imus, Cavite

    Comment by Ann | June 5, 2013 | Reply

  21. Thanks sa info i used your recipe 2day..dats true hope my fam bam wl love it

    Comment by Dhez | July 24, 2013 | Reply

  22. Hi Ella,

    Nice nagustuhan mo pala yang binalawan. Binalawan ang tawag sa amin nyan sa Quezon at madalas din kami makatikim nyan doon. Originally from Bicol pero since kalapit nya ang Quezon na-adopt na rin ng mga taga sa amin yan kahit nung unang panahon pa. ;)

    I would also like to share yung process na gingawa namin doon.

    First yung balat ng santol try mong “kayurin/kudkurin” sya na parang nyog, we do it manually tapos iburo mo sya sa asin ng ilang days na nakalagay sa Jar or kahit anong llagyan na may takip. After noon bago lutuin pipigain mo sya para matanggal yung katas.

    Sa pagluluto huwag mo nang igisa, ang kelangan mo lang ay bawang, luya, asin, paminta, lara, balaw, at siling haba.

    Dalawang beses mong gatain yung niyog. first yung kakang gata at yung ikalawa yung thin coconut milk.

    Pakuluin yung ikalawang gata ksama ng bawang, luya, asin, at paminta. Kapag kumulo na ilagay mo yung binurong santol at kapag medyo natutuyo na yung ikalawang gata ilagay mo na yung balaw na tinunaw sa mainit na tubig at yung unang gata “kakang gata” at siling haba.

    Pakuluin hanggang sa nagmamantika na yung gata. Kapag medyo naluluto na ilagaw mo na yung lara.

    Masarap syang kaulam sa sinaing na isdang tambakol or kahit anong isda. :)

    Just sharing. :)

    ** Hinde ko sigurado kung may nabibilihan dito sa manila nung balaw pero kung gusto mo minsan magdala ako dito kasi madalas akong umuwi sa amin sa probinsya. :)

    Thanks and Godbless. :)

    Comment by Jeric | July 30, 2013 | Reply

  23. KUNG AYAW NYO NG MASYADONG MAASIM…..PAGKATADTAD NG SANTOL…IBABAD SA TUBIG NA MAY ASIN NG ILANG MINUTO…SAKA PIGAIN….MAWAWALA YUNG PAKLA AT KONTING ASIM

    Comment by JOHNGuest | August 15, 2013 | Reply

  24. bukas magluluto ako nyan i hope it works para yayain na ako mgapakasal ng asawa ko kapag natikman nya ito hahahahah

    Comment by jiyane sulit | August 24, 2013 | Reply

  25. masarap ang santol…

    ginataang santol – kinayod lang sa kayuran.. masarap na ulam, karaniwang binebenta ito sa nagcarlan naka balot sa supot..

    santol juice – binalatan at tadtad yung pulp ng maliliit pero hindi malalim para lang makita ang buto, asukal na pula, tubig at yelo.. ang sarap pag summer. the more santol the merrier!

    I call it “santolade”

    minatamis na santol – binalatan at tinanggal ang buto.. tapos niluto sa asukal na pula..

    I call it “santol marmalade”

    Comment by ken | September 17, 2013 | Reply


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