Sinantolan Explained

Sinantolan
Alternate Name:	ginataang santol, gulay na santol, gulayon na santol, giniling na santol, sinantulan, santolan, sinantol
Country:	Philippines
Region:	Southern Luzon
Course:	Main course
Served:	Hot
Main Ingredient:	santol rinds, coconut cream, siling haba, shrimp paste, onion, garlic, meat or seafood

Sinantolan, also known as ginataang santol or gulay na santol, is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste (bagoong alamang), onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis. It originates from Southern Luzon, particularly from the Quezon, Laguna, and Bicol regions. It is a type of ginataan.^{[1] [2]}

Names

Sinantolan (also sinantulan or santolan) means "done with santol". It is also known as gulay na santol or gulayon na santol ("vegetable santol"), ginataang santol ("santol ginataan"), and giniling na santol ("ground santol").

See also

• Ginataang labong
• Ginataang langka
• Laing
• Sinampalukan
• Sinigang

Notes and References

1. Web site: Malajito . Yazhmin . Have you tried cooking with santol? . Nolisoli . April 17, 2019.
2. Web site: Gulay Na Santol Recipe . Panlasang Pinoy Recipes™ . April 17, 2019.