Comments on: Sinigang na Santol at Bangus / Santol Soup with Milkfish a la Marketman

By: a boy named hil

a boy named hil — Tue, 21 Jul 2009 04:27:17 +0000

can you feature this dish that i saw on the telly called “sinigang na manok sa ayo” im curious what is UYO…

Thanks!

By: Johan

Johan — Thu, 09 Apr 2009 18:48:12 +0000

Dear Rona

Kindly advice what is the name of the small puffer fish used in the dish burereng. I saw that on the Life on a Plate , Tablescape program. Thank you

Johan

By: buckythetarayslayer

buckythetarayslayer — Mon, 13 Aug 2007 21:15:10 +0000

MM, I gotta back Millet up on this one. My grandma is Bicolana and I never tire of her ginataang santol. It’s really good kamayan food, specially if you eat it with steaming hot rice and galunggong. Unfortunately my grandma is getting a bit forgetful and can’t tell me the exact recipe (or maybe it’s a secret, heck I dunno.) Hope you could feature your own version of this recipe.

By: Rona

Rona — Mon, 23 Jul 2007 12:10:35 +0000

Santol is also used as a souring agent for puffer fish, a delicacy that is popular in Cadiz City, Negros Occidental. It is called burereng in local dialect and only available for non-toxic consumption from the months of June to August (hubby says that during puffer fish season, all the chicken and meat vendors complain :P). Puffer fish is cooked in layers with butter, onions, tomatoes, cubed santol flesh, libas leaves and the entire concoction is drizzled with soy sauce. It is slowly cooked to perfection without stirring to avoid mashing the fish. Puffer fish used for this dish is small…around the length of the middle segment of an index finger. You cut off the tail before you eat then chew out the bones. It leaves a rich impression on one’s palate but personally, it’s an acquired taste.

PS Claude Tayag’s book, Food Trip, would contain a recipe of KBL (kadyos, baboy, langka) with batwan (I read your articles on these two as well). I find the book useful, especially if one plans to discover the beauty of our country’s 7,107 islands thru its cuisine :). Lots of travel tips, culinary adventures (and misadventures) and a documentary of his roro trip across the archipelago.

By: millet

millet — Sun, 22 Jul 2007 15:58:32 +0000

MM, sinigang with kamias as souring agent is also good. but back to santol..i’ve tasted many times a bicolano dish of ginataang santol. i think the santol is grated and sauteed with a little pork, bagoong, coconut milk and chilis. i hope somebody posts a recipe of that soon, since my santol tree in the backyard is due to be harvested anytime now.

By: MRJP

MRJP — Fri, 20 Jul 2007 02:10:22 +0000

Oh, and also, there was a friend from Batangas who taught me how to eat santol the way they would eat it in their town. At first I thought it was bizarre but I tried it and I got hooked to it. She would peel off the skin, cut the meat into sections, pour some white vinegar into a saucer, put some rock salt and dip the santol into it. Take a bite, and wow! I thought that was a bad idea, but after a few bites, I got hooked. The vinegar made the santol taste a lot sweeter even if the santol you got is not sweet.

By: MRJP

MRJP — Fri, 20 Jul 2007 02:04:39 +0000

Sad to say, MM, in my years in the US, I havent stumbled upon any frozen santol or even jarred or canned ones. I had lots of fond memories with this fruit as a child as we had big trees of santol in our yard. When I go to my grandma’s, there were even bigger santol trees that probably been there for a number of decades.

By: erleen

erleen — Wed, 18 Jul 2007 07:17:14 +0000

it seems there are many souring agents for sinigang.

my tita says that my their lola uses (baby)pakwan and (green)kamatis.

my mom also uses green mangoes(kalabaw).

By: miclimptrp

miclimptrp — Tue, 17 Jul 2007 03:59:58 +0000

Hi MM! Here’s another sinigang variation that you might want to try. I usually cook Sinigang na Isda using Green Mangoes. The big fish heads are just right for this. I just add onion, sliced green mangoes, green finger chilies and salt. I find that if you add tomatoes, it affects the flavor a lot. After simmering for 15 minutes or so, I then add the fish heads and chilies then turn off the fire. The fish usually cooks by itself in 5 minutes or so. What results is a savory fish sinigang thats not too “fishy”. Perfect with some patis on the side. Kangkong may also be added but I would suggest that it be cooked separately since kangkong also imparts its own flavor.

By: eej

eej — Tue, 17 Jul 2007 03:59:42 +0000

I don’t know about you guys, but having spent part of my growing years back in Davao, we ate santol as a fruit (cut up and lathered with sea salt) and never used it in cooking. I was taken aback seeing MM’s santol sinigang photo ;o

Sad to say and embarassed to admit that I still cook my sinigang with powdered concoction from Mama Sita or Knorr pouches! ouch…