My wife & I were leisurely doing our farm drills when we noticed that it was past 2:00 o’clock in the afternoon. Soak in perspiration, she returns her tools in the mobile kit box and walks to the house to prepare our lunch.

An hour later, she called me for lunch. From the porch entrance, the aroma of a freshly cooked sizzling ginataan Santol, a native dish in Calabarzon spread wildly in the air. Try this recipe and I guarantee you’ll have a yummy meal.

Ingredients:

2 kgs Santol fruits, ripe
1-1/2 cups Shrimp paste
5 pcs Garlic, pounded
2 pcs big red onions, chopped
1 pc medium Ginger, finely sliced
2 tbsp pepper
5 cups coconut milk
Cooking oil

Procedure:

Peeled the fruits, remove the seeds & pulp, keep the rind and sliced thinly
Heat oil, sauté onion, garlic & ginger; add pepper
Pour in the sliced fruit rind, simmer for about 10 minutes
Add coconut milk; simmer in low fire until thick
Adjust taste before serving

Serves 6