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

Mango Float or Frozen Mango Float

"For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul." ~Judy Garland

Frozen Mango Float, it tastes like an ice cream cake. Hmmm yum!

When my hubby and I were still in college, I always find time to make mango float for him. I'm so happy and moved whenever he said that this was the best dessert he ever tasted. I loved it when he said that! I remember it was the time when I started pushing myself to learn how to cook and it was also the time that I discovered my passion for cooking. I felt happy whenever I put smile on somebody's face through my creations especially if it's my family. So on valentine's day, surprise your loved ones with this very easy to make dessert, no need for an oven or exact measurements. Just put some love and it's perfect! I know they will love it and they will give you the biggest smile, kiss, hug ever! Good luck and advance happy hearts day!

INGREDIENTS:
1 to 2 packs of 200 grams graham crackers
3 cups ripe mangoes, cubed
1 to 1 1/2 cups whipping cream or 2 packs of 250 ml all-purpose cream, chilled *
1/2 cup to 1 cup condensed milk (300 ml condensed milk)
1/2 cup chocolate syrup

EQUIPMENT:
beater / electric mixer (optional)
chilled and clean bowl
blender
8x8 glass / plastic pan or container

*I used whipping cream. 

IMPORTANT UPDATE: I've just learned that a thick filling is possible even if you're using the all-purpose cream. Check the notes below.

PROCEDURE:
1. Place 1 cup of cubed mangoes in a blender. Blend it until it has smooth texture. Put in a bowl and set aside.

2. Using a clean and cold bowl, put the whipping cream and beat it until medium peaks form. Fold in the condensed milk and mango puree. Start with 1/2 cup of condensed milk, taste-test for sweetness, add more until you achieve your desired sweetness. 
Note: If you're using all-purpose cream,refrigerate the cream and condensed milk for at least 2 hours. Once chilled, beat the cream and condensed milk for at least 5 minutes or until thick and stiff. Slowly and carefully fold the mango puree into the cream mixture.

3. Add the remaining cubed mangoes. Fold it carefully.

4. Arrange graham crackers at the bottom of the container. Pour half of the cream mixture if you're making 2 layers, or 1/3 if you're making 3 layers. Lay another layer of graham crackers, and repeat the process. Drizzle chocolate syrup on top. Chill or freeze it in the refrigerator for at least 3 hours before serving.

QUICK NOTES:
1. You can use canned peaches, pineapple tidbits or fruit cocktail instead of mangoes. Drain it well.
2. Add chopped roasted cashew nuts or pili nuts to make it extra special.
3. You may also put cream cheese on the cream mixture. Use half cup whipping cream and 1 cup cream cheese. Or 1 cup all-purpose cream and 1 cup cream cheese.
4. If you'll be using all-purpose cream, make sure to use electric mixer to achieve the desired thickness and fluffiness. If you don't have electric mixer, please prepare your strong mixing arm! :D 
5. Do not over beat the cream. Stop once the consistency is thick and double in size.
6. You can chill it in the refrigerator. But I suggest to put it in the freezer, it's so good, promise! It's like you're eating an ice cream cake. Hmmm super yummy. Try it!


Happy day always,

Rhea