A spicy side dish that is also an excellent accompaniment for fried or broiled-fish and meat. With regard to santol, honestly I didn’t know how to say it English because I really am not that eager to know it when I was younger. And internet those days was not yet known. But now with just a click of mouse or tap on the mobile screen you can search it with a few seconds on the internet. Thanks to Wikipedia now I know its called “cotton fruit”.
To cook sinantolang alamang; Wash santol. Pare outer skin. Cut in half and remove seeder Grate skin or flesh. Set aside. Saute garlic and onion in pork fat. Add the grated santol, bagoong and siting labuyo. Cook for 5 minutes. Pour in coconut cream. Simmer and stir occasionally until oil comes out of the coconut cream about 45 minutes.
How to Cook Sinantolang Alamang
Ingredients
- 1 kilogram semi-ripe santol cotton fruit
- 1 Tbsp. pork fat
- 1 tsp garlic minced
- 1 pc onion finely chopped
- 1 1/2 cup bagoong alamang
- 2 pcs siling labuyo red chillis
- 6 cup coconut cream
Instructions
How to cook Sinantolang Alamang:
- Wash santol. Pare outer skin. Cut in half and remove seeder Grate skin or flesh.
- Set aside. Saute garlic and onion in pork fat.
- Add the grated santol, bagoong and siting labuyo.
- Cook for 5 minutes. Pour in coconut cream.
- Simmer and stir occasionally until oil comes out of the coconut cream about 45 minutes.
- Serve hot with steamed rice. Serves 8.
