Richard Gomez cooks with fresh santol from his backyard
Aside from vegetable garden and a small honeybee farm, actor and politician Richard Gomez also has a couple of fruit bearing trees in the backyard of his home on Ormoc.
In a new episode of his online cooking series Goma at Home, Richard picked a few pieces of santol from a tree his backyard to use in a new recipe.
"Today we are cooking fruits in season. Ano ba 'yung fruits in season? Ibig sabihin, 'yung mga fruits na nagbubunga at a particular time of the year," he says, introducing his new recipe.
He wanted to highlight santol which is in season in the Philippines from July to October.
"And this year at this particular time, ang daming santol. Ang gagawin natin today sa kitchen natin, we are going to cook sinantolan," he says.
Richard shared that he was inspired to try cooking the dish after encountering it a restaurant.
"First time kong nakatikim ng sinantolan was at Cafe Ysabel, restaurant ni Chef Gene Gonzalez. Today, tayo na magluluto ng sinantolan," he explains.
Here's how to make Richard's ginataang sinantolan.
Ingredients
- santol
- liempo
- garlic
- onion
- siling labuyo
- salt
- pepper
- bagoong
- siling pansigang
- gata
Procedure
1. Prepare santol by peeling and separating flesh from seeds
2. Roughly chop santol flesh and blitz in food processor
3. Put processed santol flesh in a cloth and squeeze out juice
4. Chop liempo into small pieces
5. Place in frying pan until fat is rendered
6. Chop onions, garlic and siling labuyo
7. Add chopped onion to frying pan when pork is crispy
8. When onions are cooked, add garlic and siling labuyo
9. Add salt and pepper to taste
10. Add bagoong and sauté for a few minutes
11. Lower heat to medium and add santol flesh
12. Cook for 8 to 10 minutes, mixing ocasionally
13. Add gata and mix
14. Add siling pansigang
15. Lower heat and let it simmer for 5 minutes
Watch Richard prepare ginataang sinantolan here:
In a previous episode of Goma at Home, Richard shared a valuable cooking tip while cooking sausage and seafood paella.