Kinunotis a Bicolano dish spicy appetizer made up of either cooked in
coconut milk with malungay or moringa leaves”Kinunot” in Tagalog means
“hinimay” (flaked) and “pagi” is sting ray. Some would substitute the
pagi with pating (shark). I still prefer the pagi though.
- 1/2 kg pagi
- 1 coconut grated (set aside the kakang gata)
- 1 cup malunggay
- 1 medium sized onion, sliced
- 3 cloves garlic, crushed
- small ginger, crushed
- 3/4 cup vinegar
- 5 pcs siling haba, sliced
- 2 siling labuyo
- salt and pepper
Procedure:
- Boil the cut pagi and ginger for 10-15 minutes or until meat can be
easily pulled from the cartilages. (Tip: Adding ginger takes the
“lansa” / strong fishy taste off seafood dishes)
- Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
- Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add
the pagi flakes to the marinade.Completely drain off vinegar after an
hour.
- In a medium heat, combine coconut cream, garlic, onion, salt and
pepper. Stir continuously. After about 5 minutes, add the pagi flakes
and malunggay. Simmer until coconut milk is almost dry.
- Add the kakang gata (thick coconut cream), sliced siling haba and
siling labuyo (you can adjust the proportions to suit the hotness of
your dish. Simmer again until coconut cream is thick and almost dry.
Tip: Always add the kakang gata just before the dish
is done. DO NOT add corn starch or flour just to thicken – its a major
sin in cooking gata dishes.
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