This is a recipe of ripe santol rind cooked in coconut milk with chili and vegemeat for vegetarians. If you can’t find vegemeat, I think TVP or textured vegetable protein can be an ideal substitute. Most of the time you can buy it in dried form in bakery supply shops. Soak the dried TVP first in warm water, then drain.
How to Cook Ginataang Santol Sa Sili
- 10 pcs ripe santol
- 2 Tbsp. cooking oil
- 1/4 kilo ground vegemeat
- 1 head garlic crushed
- 1 pc onion chopped
- 4 pcs siling haba finger-like pepper, sliced thinly
- 2 cup coconut milk from 2 grated coconuts
- 1 tsp. sugar
- Salt according to taste
How to cook Ginataang Santol Sa Sili:
- Wash santol and pare skin. Cut in half and remove seeds.
- Grate the flesh directly into a bowl of hot water and squeeze tightly using a cheesecloth to drain liquid. Set aside.
- Heat a carajay or wok. Put 2 tablespoons cooking oil. Add ground vegemeat and stir-fry until light brown.
- Push to the side. Add the garlic and and onion and cook until soft. Combine with the cooked vegemeat.
- Add the siling haba and the squeezed santol flesh. Pour in the coconut milk.
- Boil then simmer for about 30 minutes with occasional stirring.
- Season with salt and sugar. Serve hot with steamed rice. Serves 5.