Sunday, January 15, 2012
Kinunot na Pagi Recipe
This is another hot and delicious recipe originated from the province of Bicol. As we all know, our Bicolano friends are well known for their hot with coconut milk or cream dishes and recipes like the famous LAING and BICOL EXPRESS.
Kinunot na pagi is a stew recipe of sting ray with ginger and coconut cream. Kinunot na pagi is often times seen as an appetizer or "pulutan" during a drinking session but this recipe is also perfect as a daily viand. This Filipino or Bicolano dish is pretty easy to cook and the ingredients are quite affordable as well.
Kinunot na Pagi Recipe Ingredients:
* 1 kg of stingray
* 2-3 tbsp cooking oil
* 2 tbsp of garlic, minced
* 1 whole onion, sliced
* 4 thumb size ginger, slice
* 1 cup coconut milk (gata)
* 2 cup coconut cream (kakang gata)
* 2-3 pcs siling labuyo
* 2-3 pcs siling haba
* 1 1/2 cup malungay leaves
* salt to taste
Kinunot na Pagi Cooking Procedure:
1). Wash stingray by rubbing skin using salt, cut into quarter and boil for 1-2 minutes. Drain to cool and flaked, set aside meat with cartilage.
2). In a pot, sautee garlic, onion, ginger. Pour in coconut milk and mix slowly but continously until it boil to avoid coconut cream from curdling.
3). Add stingray and stir from time to time, simmer until the sauces almost dry.
4). Pour in coconut cream (kakang gata) and simmer until sauce dry and start to render oil, add siling labuyo, siling haba and salt to taste. Lastly add malungay leaves and simmer for 1-2 minute or until malungay is done.
Served kinunot while it is hot with white rice (or beer perhaps? =)).