Sinantolan

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 as ginataang santol or gulay na santol, is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste (bagoong alamang), onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis. It originates from Southern Luzon, particularly from the Quezon, Laguna, and Bicol regions. It is a type of ginataan.^[1][2]

Names

Sinantolan (also sinantulan or santolan) means "done with santol". It is also known as gulay na santol or gulayon na santol ("vegetable santol"), ginataang santol ("santol ginataan"), and giniling na santol ("ground santol").

See also

• Ginataang labong
• Ginataang langka
• Laing
• Sinampalukan
• Sinigang

References