How to cook Ginataang sinantolan with Coco Mama | Gene Gonzalez

Here's my recipe for the na-cocobilib na Filipino dish that's a good pair for fried or grilled foods. See full recipe of Ginataang Sinantolan below:
4 packs Coco Mama
1 kg santol
3 Tbsp Bagoong/ dinailan/uyap/ shrimp paste
1/2 Tbsp garlic
1 Tbsp ginger
1/4 cup onion
1/4 tsp salt
2-3 pcs chili
1/4 tsp pepper
2 Tbsp patis
2 cup santol water/ juice
2 Tbsp sugar
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[@MY-ez9ug]

Love cooking this dish. Mine has ground beef/pork para may sahog na meat. Thanks, Chef. Hehe

[@narcisacuyana2271]

Lasa ko mas masarap kung mimalambot na karne ng baboy ,ano po sa inyong palagay?alam nyo naman po ang hapag sa ngayon.typical na hain.sa bawat tahanan pilipino. K po ba sa iyo,ang ideya kinomengtong ito ,Gene Gonzales.thank You Po!!!!❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@rowenafarinas6664]

Isa sa panlaban natin internationally. Pinoy genius talaga. More power to being a 6:45 kitchen scoundrel

[@pinkcolorladee]

Masarap talaga Coco Mama’s brand close to real coco milk taste👍🏻

[@0deszuh111]

My fav chef ❤️

[@actionvehemente7228]

Chef, kindly show to us how to clean ox tongue and ox tail and how to cook goto. Many thanks po.

[@vijayberlmajindi3813]

Thank u ito po pinakamadali na nakita ko

[@simplengpinay3890]

Love it chef♡♡♡

[@eugeniogonzalez5651]

❤️

[@missmanaloto]

I will try this

[@lorindatoledo420]

My idol

[@rafaelg.2213]

Sarap nito 😋

[@p.denoga6081]

I enjoyed watching this. Hope to make this later today. Been craving it! Last time I had any was in 2016, when we went up to explore Liliw for the day. I wonder why this is not more popular.. well except for having to wait for Santol season, I guess this makes it less accessible. Thank you, Chef!

[@eugeniogonzalez5651]

You can do this now!!! Daming Santol na bangkok !!! lots of meat!!!

[@p.denoga6081]

@@eugeniogonzalez5651 I’ll keep an eye out for santol. Thanks, Chef! I remember you from your fencing days. Fun times!

[@genegonzalezthekitchenscou3765]

seasonal kasi👍

[@aelid.2886]

I think maasim ang pagkaluto niyan. In Bicol kasi pinipigaan namin yan para di gaanong maasim...at tsaka bainababad as Asian para di maitim ang santol...

[@genegonzalezthekitchenscou3765]

Yup, i like tge balance of sour n creaminess also sweetness of coconut... thank you for viewing😊

[@princessa123]

Salamat po. 😍

[@eugeniogonzalez5651]

❤️

[@learningwithjack6886]

Request po pweede po gawa kayo ng bbq sawsawan na video at beef steak. looking forward to see that soon. Thank you in advance

[@eugeniogonzalez5651]

yung bbq meron nang video- masarap na recipe yon!

[@learningwithjack6886]

Eugenio Gonzalez yes I already saw bbq video but I need the dipping sauce thou.😀 para po complete. Pls make a beef steak video you inspired me to cook a home meal. Thank you

[@eugeniogonzalez5651]

the dipping sauce is the same as the basting sauce pwera lang if you like sinamak

[@learningwithjack6886]

Eugenio Gonzalez thank you chef sa pag reply.

[@frmir]

meron ba nito sa cafe ysabel chef?

[@owenhamz07]

Mas maganda po kung gagamit kau ng grater sa santol para talagang maliliit cia. :)

[@noraleepulido2767]

Hinugasan nyo ba ang pinigaan ang santol

[@eduardcarino2121]

👍👍👍

[@noemifrancisco]

May alternative pong ingredient for shrimp paste? Thank you, Chef :-)

[@Jefne_Journey_channel]

Kung vegetarian ka po pwede mo gamitin mushroom paste :)

[@wilfredoquejadas2070]

8

[@kasarapvlog358]

Hindi piniga yung santol maasim yan boss

[@tonkiramos2821]

Chef,why didn’t you put sili during the cooking? Looks excellent though. Thanks.

[@eugeniogonzalez5651]

I did ! check out the video and recipe😉

[@ramirdapula1493]

Delecazy

[@ernie7453]

With due respect, your santol has oxidized - a mortal sin, for peeled santol left overnight to oxidize not only acquires an unsighly rust color, it also makes the dish unsavory. Oxidation reduces the astringent quality of santol, and, threfore, its taste. Fermented or burong santol is best for it removes the strong “pakla” or tartness of santol,besides preserving its natural color. One more thing, squeeze the chopped or grated santol almost dry before cooking. Hope you don’t mind.

[@carlsonmontalbo6307]

nakapag luto ka na ba nian? 2 minutes pa lang mag oxidize na yan. for this dish,ok lang na oxidize na yung santol.

[@ernie7453]

Have you tried using burong santol? I can’t believe oxidized santol is ok with you. Just like saying oxidized patatas and mansanas are ok. Stop it.

[@ernie7453]

If using fresh santol keep it brined before cooking to stop oxidation as you would with potatos.