She noticed the slices of dried santol peels. She knEw that I need to put it to a test so she volunteered to do the honor. Her test recipe was “Pinaasiman na Uguraming Dagat”. Uguraming dagat is a fish – a fish with unfamiliar taste to me. She said the fish taste is good. Here is her recipe anyway.
6 uguraming dagat
1 whole dried santol peels, bangkok variety
1 cup water
2 onions, sliced
2 teaspoons salt
Arrange the fish in a cooking vessel. Add water and the rest of ingredients. Cover and bring to slow boil for 15 minutes.
The soup taste is perfect. I can conclude that santol peels can be dry and use for cooking. Sweet santol is also fit for this purpose. In fact I used sweet bangkok. The sour variety will probably give more sour flavor.
How about the fish? The fish taste is good but tilapia is far better.
I gonna dry all santol peels that cross our dining table.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.