Comments on: Santol, Duhat, Sineguelas and Indian Mangoes!

By: let

let — Sat, 04 Jul 2009 12:38:22 +0000

Marketman,
I was wondering if i can have a recipe of sinantolan. Thanks.

By: tin

tin — Wed, 31 May 2006 12:52:19 +0000

oooh i love sinantolan! the one with gata and bagoong yuuum… i have had the benefit of having bicolano friends who know how to cook this which i so enjoy during santol season. to me it tastes like bicol express sans the meat. quite a treat if you’re into spicy food =)

By: noemi

noemi — Tue, 30 May 2006 19:00:08 +0000

I’m jealous. Those are my favorites from my childhood years.

By: lee

lee — Tue, 30 May 2006 05:47:34 +0000

santol juice absolutely rocks! so subtle and so refreshing.

By: CecileJ

CecileJ — Tue, 30 May 2006 05:12:39 +0000

Erleen, I love sinantolan! I don’t know how to cook it (seems like a lot of work) but my hubby buys it for me at the FTI weekend market. Cooked, spicy and ready to eat with hot rice!!! Yummm!

By: Marketman

Marketman — Tue, 30 May 2006 03:15:01 +0000

erleen, I have a recipe for a Bicolano style santol dish with gata in my archives…might be what you are looking for!

By: erleen

erleen — Tue, 30 May 2006 03:04:35 +0000

oops…seems I was wrong.

it seems Burong Santol is different…did some searching and some call it Sinantolan.

hee hee.

By: erleen

erleen — Tue, 30 May 2006 02:57:29 +0000

has anyone tried Burong Santol?

a friend of my dad used to give us bottles of burong santol. it is the meat part of the santol grated finely and is treated in a way that it is not even bitter. my dad will then cook it with gata and bagoong with pieces of pork. tastes much like laing but finer in texture.

I much prefer this than laing.

By: fried-neurons

fried-neurons — Mon, 29 May 2006 23:07:58 +0000

I used to love santol juice when I was a kid. My grandfather would sometimes buy santol by the bushel, and inevitably we would all get sick of eating it long before we can finish the entire lot, so the help would make santol juice (exactly how you described, by the way). It’s very refreshing and a nice alternative to soda and/or kalamansi juice.

*btw, o/t: I can’t find my post about the Ferry Building Marketplace, either. Some of my posts disappeared into cyberspace heaven when I changed the look of my blog. This post must’ve been among those that are now in the Bermuda Triangle. If you want detailed info on the market, email me or something. :)

By: Marketman

Marketman — Mon, 29 May 2006 21:39:09 +0000

anna, the key to the jam is soaking the santol rinds in water for 2-3 days to remove the astringency before cooking it in sugar and water. I love santol jam, but you can only have so much of a good thing. It’s such a pain to make that you don’t see it for sale… I would happily pay PHP150 for a small jar of good santol jam and it would probably cost less than PHP10 in ingredients…now, but time and labor… Apicio, yes, the aroma is something most Pinoys can recognize blindfolded. The jam I make is close to membrillo, it even tastes good with hard Spanish cheese. And koetjape, hmmm, I only noticed now… Edna, funny how childhood and summer fruit memories are inextricable.