Santol or Lolly Fruit (Sandoricum koetjape, Sandoricum indicum) originated from Southeast Asia. It is a yellow and round fruit with thick skin and lots of tasty segments inside.
Most of the time, only the tasty segments around the seed are eaten and the thick skin is discarded.
Santol Bagoong makes use of the thick skin or meat. The skin is peeled and the meat is shredded. It is then cooked by frying it with garlic in oil, add pork with a little skin and fat on it, a generous amount of salt and a pinch of black powdered pepper. When the meat is cooked, coconut milk is added.
The delicious smell told me that the Santol Bagoong was cooked and ready for tasting. I took half a spoonful with a piece of pork meat followed by steamed rice and fried bangus… and… oh, my… sour, salty, sweet… pork, fish… the fusion of flavors made it so delicious!
Santol Bagoong is perfect for those who are allergic to shrimps or the small fish which are the main ingredients for fermented sauces such as bagoong or alamang.
Even the pork can be substituted with tuna flakes for those avoiding red meat in their diet.
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