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)

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.

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

Tanggalin ang mga buto using a spoon.

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

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

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

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

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

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.

Tadaaa! A unique spicy dish, ginataang santol!

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.