Sinantolan
During harvest season, rinds are squeezed out before cooking to minimize tannin or astringency, followed by the sauté process in spices and bagoong alamang (shrimp paste) before taking a rich bath in freshly squeezed coconut cream.
The exquisite cuisine can stand on its own poured of steamed rice. Others add chunks of pork or sugpo (tiger prawns).
The result is a decadent dish of creaminess with a punch of tartness and a tinge of fire on the mouth. This is often stored in bottles, naturally preserved by the coconut oil and fruit acidity that can last for an extended period of time.
Salivating? Drive your way to Laguna for a food trip!
Sinantolan Recipe Video
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