Bicolano Recipe Kinunot

Bicolano is well known for their unique recipe, they popularized using coconut cream as an ingredient which enhance flavour for their traditional food. Aside from famous laing and Bicol express they have another recipe that gather popularity among us filipino, it is non other than kinunot. Kinunot is a stew recipe of sting ray with ginger and coconut cream, aside from sting ray, shark can be used also as an alternative ingredient. Kinunot recipe usually prepare as an appetizer during drinking session but this recipe is best also for daily viand. It is an easy to cook recipe and affordable too. Here is my way of cooking this famous lutong pinoy recipe, Kinunot.

Ingredient :

  • 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
  • 1 1/2 cup malungay leaves
  • salt to taste
  • vetsin (monosodium glutamate)

Kinunot na Pagi Procedure of Cooking:

Wash stingray by rubbing skin using salt, cut into quarter and boilfor 1-2 minute. Drain to cool and flaked, set aside meat with cartilage. 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. Add stingray and stir from time to time, simmer until the sauces almost dry. Pour in coconut cream (kakang gata) and simmer until sauce dry and start to render oil, add vetsin, siling labuyo 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.