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.