“Kinunot” that’s what I heard they call it in Bicol. It’s a vegetable and fish combo of malunggay and shredded stingray or pating with coconut milk. And you’ll love it with extra chilis for a kick of spice.
INGREDIENTS
- 1 Kilo stingray (Pagi)
- 2-3 bundle of moringa leaves (malunggay)
- 3-4 Cups coconut milk
- 1/4 Cup vinegar
- 1 Onion, chopped
- 2 Cloves of garlic, crushed
INSTRUCTIONS
- Blanch stingray in boiling water for 2-3 minute, or until tender and just cooked.
- Remove from pot drain to cool down. Flake the meat, set aside.
- In a saucepan, put coconut milk, garlic and onions.
- Boil and simmer stirring constantly to avoid the milk from curdling .
- Add the flaked stingray, vinegar and simmer for another 3-5 minutes.
- Add chilli, season with salt and pepper to taste. Simmer for 2 minutes and add malunggay.
- Cook for another 3-6 minutes or until the liquid turns to creamy texture.
Credits to: pinoyhapagkainan.com
