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| Alternative names | ginataang santol, gulay na santol, gulayon na santol, giniling na santol, sinantulan, santolan, sinantol |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Southern Luzon |
| Serving temperature | Hot |
| Main ingredients | santol rinds,coconut cream,siling haba, shrimp paste, onion, garlic, meat or seafood |
Sinantolan, also known asginataang santol orgulay na santol, is aFilipino dish made with gratedsantol fruit rinds,siling haba,shrimp paste (bagoong alamang), onion, garlic, andcoconut cream. Meat or seafood are also commonly added, and a spicy version addslabuyo chilis. It originates fromSouthern Luzon, particularly from theQuezon,Laguna, andBicol regions. It is a type ofginataan.[1][2]
Sinantolan (alsosinantulan orsantolan) means "done with santol". It is also known asgulay na santol orgulayon na santol ("vegetable santol"),ginataang santol ("santolginataan"), andginiling na santol ("ground santol").
Media related toSinantolan at Wikimedia Commons
