KAKANONI | Cuisine, Food and Recipes Blog

Kinunot na Pagui - A Stingray Recipe

INGREDIENTS:

1 kg of stingray or pagui

2 tbsp cooking oil

3 tbsp minced garlic

1 whole sliced onion

4 thumb size sliced ginger

1 cup coconut milk (gata)

2 cups coconut cream (kakang gata)

2-3 pcs siling labuyo

1 1/2 cup malungay leaves or spinach ( I used spinach)

1 /2 cup vinegar

salt and pepper to taste

COOKING DIRECTIONS

Boil cleaned stingray for 1-2 minutes.

Drain and cool then  flake and set aside meat with cartilage.

In a pot, sautee garlic, onion, ginger. Pour in coconut milk and mix slowly but continously until it boils. This prevents the coconut cream from curdling.

Add stingray and stir from time to time, simmer until the coconut milk is almost dried.

Pour in coconut cream (kakang gata) and simmer.

Add the siling labuyo , vinegar and salt and pepper to taste.

Lastly add malungay leaves or spinach leaves and simmer for 1-2 minute or until vegetables is done.

Served with steamed rice.

Recipe and photo by: Annie Olano