Ginataang Santol with Sardines

Be skeptical, but learn to listen. ~Miguel Angel Ruiz

If you think this dish is weird, better try it first. If you're like me who's so in love with coco cream, give it a try! For those who do not know, santol is a tropical fruit which has a bitter-tangy flesh and has sweet-slightly-sour seeds when ripe. Filipinos want their santol to be dipped in salt, we usually split the fruit in half and suck the seeds to get the sweet pulp and juice of the fruit.

My late bro-in-law used to make santol juice everytime the fruit was in season. At first, I found it strange because the flesh of santol was overly sour and making it as a juice was weird. But when I tasted it, that's all I wanted to drink. The feeling then is the same with this dish, at first I thought it's no-good. Since my mother insisted to make one, I cooked it though I'm a bit skeptical. And I'm glad that I listened to my mom. She's right, this is SO fab good! 

Would you believe that the cost of this dish is less 50 Php? And it can serve up to 4 person! No joke! That's why I'm so hooked on it. The secret ingredient here is the sardines. It just so happened that I forgot to buy the "tinapa" flakes so my mom told me to use sardines instead. Oh my, I just can't believe with the result, it's so delicious. Slightly sour and sweet, thick, creamy, simply yummy!

INGREDIENTS:
9 pcs santol, peeled and flesh chopped
1 cup coconut cream / gata (first extraction)
1 large red or white onion, sliced
3 cloves garlic, minced
1/4 to 1/2 tsp sugar *optional
1 small can sardines (with chili)
1-2 bird's eye chili (siling labuyo)
1 green chili (siling panigang)
1 Tbsp patis or fish sauce
canola oil or any vegetable oil
salt and pepper

PROCEDURE:
1. Sprinkle 1-2 tablespoon(s) of salt on santol. Mix it generously and squeeze out the liquid.

2. Heat a little oil in a pan. Saute the onion and garlic.

3. Add in the chopped santol. Put the water. Let it boil until the water completely evaporates.

4. Add in the sardines, chilies, patis, and sugar (optional).

5. Add in the coconut cream. Season with pepper. Add salt if needed. Cook uncovered for 5 to 8mins.

6. Serve with rice. Share and enjoy!

QUICK NOTES:
1. If you don't like sardines, you may use other meat like pork or ground pork, seafoods like prawns, crabs, or smoked fish (tinapa). Experiment and explore, this dish is very versatile. You may also use spanish sardines.
2. Omit the chilies if you don't want spicy. 
3. If you're wondering why I put sugar, this is to balance the sourness of the santol, but you may also omit it. Taste it first, if you find the dish too sour, you may add sugar.
4. If you want the sauce to be dry and slightly oily (oil from the coconut), cook it for a longer period of time, about 10-12 mins. 


Print this recipe!
INGREDIENTS:
9 pcs santol, peeled and flesh chopped
1 cup coconut cream / gata (first extraction)
1 large red onion, sliced
3 cloves garlic, minced
1/4 tsp sugar *optional
1 small can sardines (with chili)
1-2 bird's eye chili (labuyo)
1 green chili (panigang)
1 Tbsp patis or fish sauce
canola oil or any vegetable oil
salt and pepper

PROCEDURE:
1. Sprinkle 1 tablespoon of salt on santol. Mix it generously and squeeze out the liquid.
2. Heat a little oil in a pan. Saute the onion and garlic.
3. Add in the chopped santol. Put the water. Let it boil until the water completely evaporates.
4. Add in the sardines, chilies, patis, and sugar (optional).
5. Add in the coconut cream. Season with pepper. Add salt if needed. Cook uncovered for 5 to 8mins, stirring occasionally.
6. Serve with rice. Share and enjoy!

Yield: 2 to 4 person


Happy day always,

Rhea