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
3 cloves of garlic; minced
- Wash santol, peel and cut into halves, and remove seeds.
- Blanch santol in hot boiling water for 1-2 minutes. Plunge into iced water then drain.
- Grate santol using cheese grater or mandoline; squeeze the juice out, and set aside.
- 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.
- Add the grated santol and green djanggo sili. Cook until done and once liquid has almost evaporated.
- Add the first extract of coconut milk, simmer for few minutes.
- Serve hot with steamed rice.