GINATAANG SANTOL

I was inspired by kuya Andy (brother in christ, my MS-HFC family) who gave me this Santol flew with him all the way here in Vienna from the Philippines. He adviced just add garlic and ligo sardines the red one and that’s it. Was my first time try to cook this and I’m happy:)

YOU NEED…….

* 1can or 400ml Coconut Milk
* 1can Ligo Sardines red one
* 4 cloves Garlic, peeled and finely chopped
* 3tbsps. Olive oil or Canola Oil
* 150g Santol
* Salt and Pepper

HOW TO…….

* Heat a small sauce pan, add oil and saute garlic, sardines and santol. You can add a little bit water just good enough to have a sauce if you preffer. Season with salt and pepper and that’s it!

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My CASSAVA GINATAAN

Again, this entry was only TRANSFERED from my old Blog which was updated on 16th of August 2010!
Recently, this was our merienda. I did not added Langka (jackfruit) as what others use to, for the reason my 2 kids doesn’t like it when it cooks with coconut milk. Just mix with tapioca pearl or sago and sweetened with white sugar…thats it. sometimes we are craving of something sweet which usually cook way back home like this.

YOU NEED…….

* 1kg Cassava, cut into cubes
* 1 pack or 1 Liter of Coconut Milk
* tapioca pearl
* some Sugar white

HOW TO…….

*Simply bring coconut milk to boil, add tapioca pearl stirring continiously until tapioca pear is transparent.

* Add cassava continue stirring until cassava is done over medium heat.

* Then add sugar. You can also add jack fruit if you wish too.