Traditional Sinantolan Recipe! | Chef Tatung
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- เผยแพร่เมื่อ 26 มิ.ย. 2024
- It's Santol season right now, and I've been longing for that perfect blend of sour, sweet, and tangy flavors that Santol is known for. So, I whipped up a delicious and simple Sinantolan recipe to guarantee a delightful meal for all to enjoy!
Let's continue to uphold this traditional recipe and appreciate its rich tradition, keeping our culinary culture alive and thriving!
Ingredients:
¾ kg. Santol, grated
Soak in water
For saute
1 kg. Pork
Season with salt
¼ cup Fresh Bagoong Shrimp
4 cloves Garlic, minced
1 pc. Onion, minced
5 pcs. Red Chili
½ cup Vinegar
Add your Grated Santol
2 Tbsp. Sugar
1 kg. Coconut Milk
5 pcs. Green Chili
2 Tbsp. Fish sauce
Season with Black Pepper
#Simpol #cheftatung #SimpolCooking #DishkarteSaKusina
Paborito naming mga Bicolano yan, masarap na bangot nyan Sardinas pa din, walang tatalo. Mahalang halang, tapos maraming gata.
Naglalangis.
Medyo sour and savory.
SINANTOL po yan samin..
Santol season ngayon, one of my fav fruits. Bigla ako nangasim.!!
Attendance ✔️
Tara mag luto na tayo!
My favorite!!!
Wow ang sarap naman po nyan Chef Tatung 😋 nakakagutom po sa sarap
My fav
Love po nmin yan with pinais or pritong isda(sometimes pag may budget c nanay inihaw na baboy)😅
Masarap na kapares!
Yes we always do it in Sampaloc,Quezon. Pero sa amin kinukokod namin sa kudkuran ng niyog. Ang sarap nyan,with matching sinaing na isda.
In divisoria, pink bagoong is fake bagoong. It is usually mixed with sapal ng niyog and is very salty. That's why I always use brown bagoong or those called laon.
Anyway, thanks for the recipe, it's my wife's favorite and we usually buy it in quiapo. We'll try your recipe perhaps this coming week.
ganito din samin sa palengke super alat
Hugasan nyu 1-2 x para d masyadong maalar
@@maris1803 pag hinugasan, makikita mo yung sapal ng niyog. Mas maigi pa na maghanap ng tunay n bagoong. Usually brownish ang kulay nun
Thanks for sharing!!
masarap din po yang gawing burger patty at ilagay sa siomai wrapper
Oh my i love that
Same here! Masarap talaga sya!
Your right Chef..it is a heritage..or say a vintage recipe....my family really cooked that dish during santol season.....
Hoping for more heritage recipes to watch...
Sounds great!
thank you Chef matagal ko na po talagang gusto magluto nyan ❤
You're welcome!
Wow! I've tried this before and I must say, it's really delicious! I had it with patis and sili and with lots of rice. Thanks for sharing, Chef! This brings me back. When it comes to delicious food, wala tayo sinsanto(l). Cheers!
You're welcome!
My grandma cooked this but without pork
Its like a condiment
Good for fried food or inihaw
Thanks for this recipe, chef. Ngayon alam ko na kung paano lutuin to
My pleasure! Hope you enjoy our recipe! Thanks for watching!
sarap kamayin nyan pag naglalangis-langis na.
Ang sarap nang Santol dito sa las vegas hindi fresh puro frozen na.
Wow chef napakasarap po niyan sinantolan gata god bless po
Thank you and God bless!
Ginataang santol masarap yan
Pag nag visit ako sa Pinas try ko ,,,,
Dapat!
First 🥇
Chef anu pong pwede gawin sa buto?
Goulash soup naman please. Thanks.
We'll keep this in mind!
Maalat talaga yan,my bagoong na,salt at patis😂😂😂
The taste of sinantolan is a complex blend of spicy, salty, slightly citrusy, and mildly sweet flavors.
June 27, 2024: I remember our relatives from Laguna usually give us bottles of Sinantolan yearly when the Santol is in season. I just love dishes with Gata but very sinful kasi mapapalakas ka sa kanin. 😅
Thanks for sharing! Hope you like our recipe!
umuwi ako samin 4 days straight yan ulam ko h nd ko pinapagalaw😂
Ang sarap diba?
@@ChefTatung yes!!
Nakalimutan yata yung luya
Pwede ba hindi nlang pigain chef.? Kasi kapag piniga nawawala sustansiya. Sapal nlang natitira.
If you want to!
Chef... sorry being a bicolana, kulang po sa gata ang luto nu. Matakaw po sa gata ang sinantol.✌
Wish ko nga i had more.
Woww!! I salute you Chef Tatung!’❤❤i was wondering when someon would finally popularize this dish!! My input….. i agree with your using the pink fermented bagoong, because the end product smells and tastes a whole lot better; compared to using guisadong bagoong🥹 thank you thank you for this!!!👏🏻👏🏻👏🏻👏🏻👏🏻👍👍👍👍👍👍🥰🥰🥰🥰🥰
You're welcome!