Sinantolang Hipon

AJI-GINISA® Flavor Seasoning Mix


  • 2 cups (300g) Santol fresh, grated
  • 1/4 tsp. (1.25g) Salt, coarse
  • 2 cups (500ml) Water
  • 1 Tbsp. (15ml) Vegetable oil
  • 1 cup (100g) Onions, sliced
  • 2 Tbsps. (20g) Garlic, minced
  • 2 Tbsps. (15g) Ginger, sliced into rounds
  • 3 Tbsps. (45g) Shrimp paste
  • 2 cups (500ml) Water
  • 1 cup (250ml) Coconut milk
  • 1/4 tsp. (1.25g) Salt, coarse
  • 1 pack (7g) AJI-GINISA® Flavor Seasoning Mix
  • 2 cups (300g) Shrimps, cleaned
  • 1 pc. (3g) Finger chili, chopped
  • 1 cup (50g) Malunggay leaves, fresh
  • 1/2 cup (100ml) Coconut cream
  • 1 Tbsp. (12g) White sugar


  1. SOAK. In a bowl, combine santol, salt, and hot water. Soak for 45 minutes then squeeze out all the water. Set aside.
  2. SAUTÉ & SIMMER. In a pot, heat oil. Sauté onion, garlic, and ginger. Add shrimp paste then mix well. Add water and santol. Simmer for 1 minute.
  3. SEASON. Add coconut milk, salt, and AJI-GINISA®. Mix well then simmer for 15 minutes.
  4. MIX & SIMMER. Add shimp and stir occassionally to prevent from sticking. Add finger chili, malunggay leaves, coconut cream, and sugar. Stir then simmer for 5 minutes.
  5. SERVE. Transfer to a serving bowl. Serve and enjoy.

Cooking Tips

Santol is typically eaten as a fruit, but it can also be cooked into a tasty dish with coconut milk.

  Cooking Time: 35 minutes   Preparation: 70 minutes   Servings: 6   Serving size: 2/3 cup Sinantolang Hipon (165g)

Products Used

AJI-GINISA® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Meal Serving Idea: 2/3 cup Sinantolang Hipon, 1 1/2 cups boiled rice, 1 slice broiled fish, 2 pcs. Chico Santol is a good source of Fiber and Pectin which can soothe the digestive tract and help lower cholesterol.