Comments on: Santol & Sugpo sa Gata / Santol and Prawns in Coconut Milk http://www.marketmanila.com/archives/santol-sugpo-sa-gata-santol-and-prawns-in-coconut-milk A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 09:52:44 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Trina http://www.marketmanila.com/archives/santol-sugpo-sa-gata-santol-and-prawns-in-coconut-milk/comment-page-1#comment-56172 Trina Wed, 12 Sep 2007 02:49:35 +0000 http://www.marketmanila.com/?p=295#comment-56172 In Vinzons, Camarines Norte, that tiny, sleepy Tagalog town in northern Bicol, we add balao, a dry shrimp paste that is more pungent and more potent than bagoong, to our sinantol. Balao is prepared in the coastal barrios in circular blocks about a foot in diameter, but you can have a couple of cubes sliced for you at the local tindahan. When she was alive my grandmother used to just hang a block near her pugon for convenience--balao is used in practically all the traditional Bicol-eastern Quezon dishes. Using balao will assault your olfactory faculties (mabaho talaga!), but will definitely make your sinantol a gustatory delight. ;D Also, we normally use a kudkuran ng niyog to grate a fine, even-textured sinantol off the peels, minus the moisture left in the bigger pieces when chopped. P.S. I believe you've lived in Indonesia--they also have balao there. :D In Vinzons, Camarines Norte, that tiny, sleepy Tagalog town in northern Bicol, we add balao, a dry shrimp paste that is more pungent and more potent than bagoong, to our sinantol. Balao is prepared in the coastal barrios in circular blocks about a foot in diameter, but you can have a couple of cubes sliced for you at the local tindahan. When she was alive my grandmother used to just hang a block near her pugon for convenience–balao is used in practically all the traditional Bicol-eastern Quezon dishes. Using balao will assault your olfactory faculties (mabaho talaga!), but will definitely make your sinantol a gustatory delight. ;D Also, we normally use a kudkuran ng niyog to grate a fine, even-textured sinantol off the peels, minus the moisture left in the bigger pieces when chopped.

P.S.
I believe you’ve lived in Indonesia–they also have balao there. :D

]]> By: Blaise http://www.marketmanila.com/archives/santol-sugpo-sa-gata-santol-and-prawns-in-coconut-milk/comment-page-1#comment-54709 Blaise Tue, 04 Sep 2007 03:59:34 +0000 http://www.marketmanila.com/?p=295#comment-54709 I remember that this Santol dish could be eaten by itself, as a side dish for a fried fish.. Yum!! I remember that this Santol dish could be eaten by itself, as a side dish for a fried fish.. Yum!!

]]> By: Blaise http://www.marketmanila.com/archives/santol-sugpo-sa-gata-santol-and-prawns-in-coconut-milk/comment-page-1#comment-54708 Blaise Tue, 04 Sep 2007 03:57:23 +0000 http://www.marketmanila.com/?p=295#comment-54708 Oh yes, I remember that we had a similar dish when my college blockmates and I went to Bicol for our practicum.. We couldn't believe it was santol either, but it was pretty good.. Oh yes, I remember that we had a similar dish when my college blockmates and I went to Bicol for our practicum.. We couldn’t believe it was santol either, but it was pretty good..

]]> By: kaye http://www.marketmanila.com/archives/santol-sugpo-sa-gata-santol-and-prawns-in-coconut-milk/comment-page-1#comment-11776 kaye Fri, 11 Aug 2006 22:31:02 +0000 http://www.marketmanila.com/?p=295#comment-11776 my grandmother used to cook fresh alamang (small shrimps) with santol.. she would just place the shrimps in a big wok and sautee them without oil and when the shrimps turned pink she would place the santol, which is skinned and cut into quarters with the shrimps. the heat would render the santol to give juice and soften it a little. after cookung i would place some calamnsi juice to my shrimp and santol and eat it with steamed rice. i miss my grandma thinking about this... my grandmother used to cook fresh alamang (small shrimps) with santol.. she would just place the shrimps in a big wok and sautee them without oil and when the shrimps turned pink she would place the santol, which is skinned and cut into quarters with the shrimps. the heat would render the santol to give juice and soften it a little. after cookung i would place some calamnsi juice to my shrimp and santol and eat it with steamed rice. i miss my grandma thinking about this…

]]> By: Lorily http://www.marketmanila.com/archives/santol-sugpo-sa-gata-santol-and-prawns-in-coconut-milk/comment-page-1#comment-8277 Lorily Mon, 19 Jun 2006 03:28:33 +0000 http://www.marketmanila.com/?p=295#comment-8277 I love to try cooking this SINANTOL or gainataang santol, since it's santol season now. I'm a little bit afraid i might not get the taste i use to eat before given by my aunt from Quezon. I'll share it with you again once i cooked it on my own, hopefully it will turned out YUMMY... I love to try cooking this SINANTOL or gainataang santol, since it’s santol season now.

I’m a little bit afraid i might not get the taste i use to eat before given by my aunt from Quezon.

I’ll share it with you again once i cooked it on my own, hopefully it will turned out YUMMY…

]]>