I am really sorry for not updating soon, you know, family matters and stuff, so.
Anyway, para sa aking pagbabalik, isa po ito sa aking mga ginawa habang ako ay nasa temporary hiatus. Enjoy, and please feel free to comment, I'd really appreciate it.
The santol (also: wild mangosteen, sandorica) (Sandoricum koetjape, syn. S. indicum and S. nervosum) is a tropical fruit grown in southeast Asia.
The ripe fruits are harvested by climbing the tree and plucking by hand, alternatively a long stick with a forked end may be used to twist the fruits off. The pulp is eaten raw and plain or with spices added. It is also cooked and candied or made into marmalade. Grated pulp is cooked in coconut milk (with bits of pork and hot pepper) and served as a dish in Bicol, Philippines. Santol seeds are inedible and may cause complications such as intestinal perforation if swallowed.
The wood of the tree is useful for construction, being plentiful and usually easy to work and polish. It makes a good shade tree. The leaves and bark have been used medicinally as a poultice. Several parts of the plant may have anti-inflammatory effects, and some chemical extracts from santol stems have shown anti-cancer properties in vitro. Extracts from santol seeds have insecticidal properties.
*For more information about santol, please visit wikipedia.
Now aside from eating santol fresh and raw, opening it by just putting it between your palms using the strength of your knees to squeeze it open, another popular way to enjoy it is as "ulam" (viand).
I am not sure how other santol-eating-people would call it, but in our little town of Capalonga, it is popularly known as Sinantol.
Haven't tried it? Well you're in luck kabihug, because below is the recipe for Sinantol (as far as I know). Enjoy!
SINANTOL
Ingredients:
Bawang 3 piraso
Sibuyas 1 piraso (katamtamang size)
Paminta 5 butil (dinikdik)
Langis (mantika/cooking oil) 1 kutsara
Sili 2 piraso ((buo o sliced, depende sa panlasa)
Tinapa 2 piraso (hinimay)
Gata ng niyog 1 baso
Asin
(optional)
Balaw na binayo
Sardines
Mas masarap sana kung merong balaw na binayo, kaso, wala dito sa aking munting paraiso. Kung walang tinapa, pwede ring sardinas ang ilahok na pampalasa.
at dahil wala rin kaming nabiling kinayod na Niyog para sa gata, eto ang aking ginamit. (Pwede na yan)
O luto na tayo, just follow the pictures for the step-by-step procedure. Ready?
O kain na tayo. =)
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Kung kayo po ay may nais na idagdag o itama sa post na ito, wag pong mag atubiling mag comment o mag email sa ccn4607@gmail.com (just click the e-mail address).
And finally, we (I) need your support to keep this blog going, and by support I mean, thoughts. Para sa atin pong lahat ang blog na ito, at hindi po personal kong blog, kaya wag po kayong mahiyang mag share ng kahit na ano, litrato nyo litrato nung kabataan nyo o litrato ng mga activities nyo. Hindi po kailangang nasa capalonga kayo para maipagpatuloy ang naputol nyo/nating mga pagkakaibigan.
Hanggang sa muli po. Salamat =)
-M
*Comment in the comments button down there
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sarap naman po nyang gulay na sinantol, alam nyo po ba na paborito ko yan, minsan galing sa tulay na lupa labo , ang aking biyanang babae at meron syang gulay na santol at talaga naman pong syang inulam ko. halos ako lang yata ang nakaubos ng gulay na niluto nya. sarap talaga ang lutong bicol lalo na at gata sya.
ReplyDeletesalamat po sa blog na ito na kahit papaano ay nakakatulong sa pag-alala sa mga nakaraan at kung pwede nga lang any balikan ang nakaraan at lalong higit nakakatulong sa mga taong malayo sa bayang kinalakhan na tulad ko.