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#TeamLayaoEats: Sinantol with Mackerel

Sinantol with Mackerel

Dear Fordy,

One of the favorite things your Dad and I love to do is, to eat. Eat, eat and eat. That is one thing that bonds us together which is why I always see to it that I know of a new place to eat or a new recipe to do. 

One time, your dad came home with a plastic bag full of big santol fruits. He wanted me to cook sinantol. It's my favorite side dish to go with fried fish or anything fried. The sourness of the santol meat collides with the sweetness of the coconut cream, heaven! 

Here is my recipe; Spicy Sinantol with Mackerel


4 cups santol meat, grated
1 thumb size ginger, finely chopped
1 pc onion, finely chopped
3 cloves garlic, finely chopped
3 tbsps bagoong
1 tbsp  salt
1 tsp  pepper
1 stalk lemon grass, pounded
4 cups coconut cream
1 cup flaked mackerel in brine, drained
4 tbsps canola oil

Cooking Instructions:

1. In a pan, heat oil, sauté ginger, onions, garlic, and lemon grass.
2. Add the bagoong and sauté until fragrant.
3. Add the grated santol and sauté until heated through.
4. Add coconut cream, and let it simmer until the mixture thickens.

Continuously stir to prevent sauce from sticking to the bottom of the pan.
Add the mackerel and let it cook. Stirring continuously. Allow the coconut cream to release its natural oil. Serve with hot rice. I love it with my fried fish or fried eggplant.

I stored it in an air tight bottle. Shelf life when refrigerated is 10 days. But babe, this won't last 10 days with me! 

Later by the way is going to be a roadtrip with your Tita As. We are going for a weekend adventure in Subic. I will take pictures for you, babe!


Love forever,