Food trip: Sinantolan

The sandoricum koetjape or cottonfruit is one of my favorite fruits. This fruit is "lovingly" called santol here in the Philippines. It's perfect with salt with chopped chili or when you dip it in soysauce. However, I was surprised to discover that the santol is actually used as a main ingredient in a Filipino dish which is obviously named after the said fruit -sinantolan.  

It was during my first day in the Experience Quezon Media Tour event that I got to see and watch the actual preparation of the dish and not to mention taste it for the first time too. Upon doing research about the dish, I discovered that sinantolan is a popular delicacy not only for the province of Quezon but also in the province of Laguna and those provinces in the Bicol Region. 
The fresher the better

The different ingredients of sinantolan

Looking at the main ingredients of the dish, it clearly shows the richness of the region in terms of products from its fertile lands like coconuts and santols; and its generous sea by means of the shrimps and also crabs. 

Since I have mentioned its primary ingredients already, here's the full list of the ingredients of a sinantolan dish that is good for 3-4 people:

  • 6-8 pcs. of santol (peeled and grated)
  • 2 cups coconut cream (can be increased depending on your preferred creaminess) 
  • 2 cups coconut milk (can be increased depending on your preferred creaminess) 
  • 2 tbsp of sauteed shrimp paste/ alamang
  • 2-4 pcs. of siling labuyo 
  • 3 cloves garlic (minced)
  • 1 onion (chopped)
  • 2 tbsp of vegetable oil
  • salt and pepper
Thanks Quezon Tourism and Blue Pavilion for the unlimited sinantolan
  • Heat the oil in a pan
  • Saute the garlic and onion
  • Add sauteed shrimp paste and prepared santol
  • Stir cook for 5 minutes then pour coconut cream and milk
  • Add the chopped siling labuyo and the prepared crab
  • Simmer until oil appears on the side of the pan
  • Put salt and pepper according to your desired taste
  • Remove from heat and serve


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