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[Video] Santol season is back! Here's a video tutorial on how to make Guinataang Santol (or Sinantolan)

Santol season is back! I have revisited my Sinantolan recipe and decided to make a tutorial video. This is my second time making this dish and although this is a much simpler version of the recipe, I will say that the final dish turned out quite good. I have also made this version a lot spicier with a combination of chopped green banana chilies with seeds and all, powdered cayenne pepper, and shichimi togarashi (Japanese 7 spice blend). Not the most local of ingredients but we all have to make do with what we have in the pantry.

And in case you missed it, this is last year's Guinataang Santol recipe post for your perusal. 

For this simplified recipe, I have used the following ingredients:

1-kilo santol fruit, peeled with seed and pulp removed then finely diced
400 ml coconut milk
2 cups pork stock (or water with pork bouillon cube)
2 medium-sized onions, diced
2 bulbs of garlic, minced
3 Tablespoons bagoong (fermented shrimp paste)
2 Tablespoon Knorr Liquid Seasoning (or you can use soy sauce)
3 Tablespoons taba ng talangka (bottled river crab fat)
5 pcs siling pansigang na haba (banana chili peppers)
2 Tablespoons vegetable oil
1/4 cup of sea salt (don't worry this will just be used to draw the moisture out of the santol rind)
Salty Soy Sauce, pepper, garlic powder, Japanese 7 spice (shichimi togarashi), and cayenne pepper to taste

Instructions: Just follow the instructions in my previous recipe.

Nutritional information (per serving): based on 10 servings per recipe
(approximated based on the ingredients used at the time I made this and may vary depending on the actual ingredients you use if you make your own version of this dish)
Calories = 156
Fat = 10.6 grams
Cholesterol = 6.2 mg
Sodium = 750.1 mg
Potassium = 110.8 mg
Carbohydrates = 14.7 grams

Protein = 2 grams

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