Dinimonyohang Santol: The Devilish Hot Santol Recipe

Dinimonyong Santol

Wondered why its called Dinimonyohang Santol?

Gigi Morris brought this spicy hot dish at the Chilli Heads Fest in Quezon City early this month. While Bobby, Gigi’s son, named it “Devil Santol” ( a mock of another family recipe called Deviled Egg); one of the member of the Chili Heads Philippines coined it “Dinimonyohang Santol”. It was just a part of the fun and sometimes, chili is also called “demonyo” by some of the chili lovers.

This recipe is famous in the Bicol region and chili is one of the ingredients which make the dish appetizing.

Gigi said: ”It was the “devilish hot” version of our otherwise zesty and spicy santol. That dish is so popular – last week alone, we served them at 4 different events and they are always the bestseller!

I am not a chef – my background is product development in fashion design. Now that I am a farm owner – that has been my approach in cooking. What is available? Then create something. The santol though has been a family recipe – being from Bicol, as long as there is coconut milk. It is so abundant at this time of the year – so why not use it up?”

In remembrance of her brother Vannie, who would cook this Bicolano dish for their family when he was still alive, she included the recipe in their cookbook, “What Happens When the Farmers Meet the Chefs.”

Here is the recipe:

Ginataang Santol (A.K.A. Devil Santol or Dinimonyohang Santol) with Pork


1 kilo santol
1/2 kilo pork; cut into small cubes
2 cups coconut milk ( second extract)
1 cup coconut milk (1st extract or kakang gata)
1 medium onion; peeled and sliced
1 cup green djanggo sili; sliced diagonally
Salt and pepper
1tbsp bagoong
3 cloves of garlic; minced


  1. Wash santol, peel and cut into halves, and remove seeds.
  2. Blanch santol in hot boiling water for 1-2 minutes. Plunge into iced water then drain.
  3. Grate santol using cheese grater or mandoline; squeeze the juice out, and set aside.
  4. In a deep pan, pour the second extract of coconut milk; add pork, onion, bagoong and garlic. Bring to boil, stir and cook for few minutes.
  5. Add the grated santol and green djanggo sili. Cook until done and once liquid has almost evaporated.
  6. Add the first extract of coconut milk, simmer for few minutes.
  7. Serve hot with steamed rice.

What Happens when the Farmers and Chefs Meet Up?

The result seemed to be not one but two: The cookbook, “What Happens When the Farmers Meet the Chefs”, and the Evia Producers Market.

What Happens When the Farmers Meet the Chefs Cookbook

What Happens When the Farmers Meet the Chefs Cookbook

The Book

The cookbook: “What Happens When the Farmers Meet the Chefs”, is a project that involves the farmers and the chefs themselves. The idea came after the farm tour adventures; organic and natural farm products discoveries; and the sharing of food and recipes during the meet ups.

The book is available at Evia Producers Market and at Amazon.com.

The people behind the cookbook.

The people behind the cookbook (L-R): Chef Alvir Coronel, Gigi Morris, Chef Chel Galang, Chef Katheryn Brooke Enriquez-Bargo & Chef Alvin Joseph Bargo.

The people behind the cookbook

Moca Family Farm, together with other farmers and Chefs made the recipes of this cookbook, and the Farmers/Chefs in their own rights organized a market for natural farm products to be available to the public at the Evia Producers Market in Las Piñas.

The Purpose

The book’s concept according to Gigi Morris of Moca Farm, is not of a coffee table book but something that can be really used in the kitchen, thus a kitchen companion. The book has useful information about the cookbook itself, and some stories about ternatea, roselle, etc. It has measurements and equivalencies, the napkin folding, different kinds and uses of herbs & spices, and the last blank pages are for you to write your own recipes.

The Up-coming Project

Gigi announced: “We are launching another cookbook- a community cookbook that anybody can share. We are just opening the link to contributors.”

Gigi said that in this cookbook, anybody can contribute and the Chef will do the editing, but it would be a community cookbook for sharing Filipino regional recipes. She is hopeful that it would be out by the end of the year.

Evia Producers Market

Evia Producers Market

Evia Producers Market

It’s less than a year when the family farmers and producers from Batangas, Laguna and other neighboring towns made their way onto the Evia’s Parking area displaying a bounty of farm offerings for healthier eating.

Evia, according to Gigi has been good to them and these farmers continue to cater the needs of the growing public demands of fresh produce that are grown naturally without the harmful chemicals of commercial fertilizers, insecticides and pesticides.

Starting Jan 10, 2014, the Producers Market at EVIA Lifestyle Center, Vista Mall in Daang Hari, Las Piñas is open every Saturday from 7am to 2pm, and the venue is no longer at the Mall’s car park but in an open space by the mall’s entrance.