The "Parrot's Cooking Corner" is a collection of Filipino food recipes contributed by food lovers worldwide. Share your favorite recipes with the community. Please submit your recipe along with a photo of the dish and a short description with a photo of yourself to contact@puertoparrot.com or via the contact us page.
Kinunot is a dish with stingray or crabs which are cooked in coconut cream, malunggay leaves, and spicy chili.
Ingredients:
- 1 kilo pagi, stingray
- 2 bundles malunggay leaves, remove from stem
- 1 thumb size ginger, cut into thin strips
- 2 thumb size ginger, crushed
- 3-4 cups coconut milk
- 1/2 cup kakang gata
- 1/2 head garlic, crushed
- 1 medium size onion, chopped
- 1-2 pcs. siling labuyo, chopped
- 2-3 pcs. siling haba
- 1/4 cup vinegar
- 2-3 pcs. bay leaf
- 1 tbsp. peppercorn
- salt and pepper
Procedure:
1) Wash stingray by rubbing the skin with salt, rinse and drain.
2) Cut into large pieces about 2” cubes.
3) Put cut stingray in a pot, add in enough water to cover the stingray meat, crushed ginger, peppercorns, bay leaf and about 1 tsp. of salt.
4) Boil for 2-3 minutes or until tender and just cooked, remove from pot drain and keep aside to cool down.
5) Flake the meat, keep the cartilage and ligaments. In a saucepan, put about 3-4 cups of coconut milk, garlic, onions and ginger, let boil and simmer stirring constantly to avoid the milk from curdling for 8-10 minutes or until the coconut milk thickens and reduce to half.
6) Now add the flaked stingray, vinegar and simmer for another 3-5 minutes or until oil start to come out, season with salt and pepper to taste.
7) Add the kakang gata, siling labuyo, siling haba, and malunggay leaves.
8) Cook for 3-5 minutes or until the liquid is reduced to creamy texture.
9) Serve with hot steamed rice.
