Kinunot na Pagi

Kinunot na Pagi
Kinunot is a Bicolano dish made up of either stingray or baby shark cooked in coconut milk with malungay or moringa leaves. I was raring to cooked kinutnot ever since we had that family dinner at Kinuron located at Tiendesitas. The food stall specialized in Pilipino cuisine specifically Bicol authentic dishes. We had a big dinner package called family treat and an additional order of kinunot na pagi. The dinner is not bad at all I would recommend the place to any one. There are a lot of food choices from your usual sinigang to the more exotic kinunot na pagi.

Kinunot na Pagi sa Kinuron - Tiendesitas

Now its time to cook the dish myself, I found this small sized stingray at the wet market. Stingray when not clean properly will result a fishy dish. I have to discard all the innards, the liver is the source of the unpleasant odor of most stingrays. Then I rubed the skin and guts wall with a lot of salt and rinse thoroughly. The stingray meats are cut into pieces and parboiled with ginger, bay leaf and peppercorn just enough to flake the meat including the cartilage and ligaments. Here is the recipe.


Ingredients:

Kinunot na Pagi - Stingray

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


Cooking procedure:

Kinunot na Pagi - Cooking Procedure

Wash stingray by rubbing the skin with salt, rinse and drain. Cut into large pieces about 2” cubes. 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. Boil for 2-3 minutes or until tender and just cooked, remove from pot drain and keep aside to cool down. 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. 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. Add the kakang gata, siling labuyo, siling haba and malunggay leaves. Cook for 3-5 minutes or until the liquid is reduced to creamy texture. Serve with hot steamed rice.




17 comments:

cjmitch said...

bicolana ako kya alam ko ung lutong ito..masarap tlga xa lalo kapag ulam xa sa tanghali...madalai lng lutuin ng mga taong marunong tlga magluto...mahirap lng dito sa manila kc bihira itinda ang pagi...masarap xa lalo kapag maanghang

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ut-man said...

Hi cjmitch,
Its one of my favorite Bicol dish...

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Anonymous said...
This comment has been removed by a blog administrator.
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Anonymous said...

my lola used to cook this.

Thanks for sharing..

ohh, i once eat in our canteen and the cook made kinunot na chicken.i remember the taste of a kinunot, i ask the cook how did he learned it. He said, tinuruan sya ng kumpare nya na bikolano during inuman session.and he tried mixing it up on chicken.
chicken kinunot, can you believe it.

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Manang said...

My Tatay used to cook this, too! I love stingray! I wonder what I could use to substitute the stingray and malunggay with?

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ut-man said...

The closes I could think are fish collars/cheeks, belly and spinach I think I should try it...

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Anonymous said...

try galunggong (ipangat first) together with kangkong (with stalk).... gives the same taste.

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ut-man said...

To Anonymous,
Thank you for your feedback, I will definitely try your suggestion.

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Anonymous said...

Pwede ko bang malaman kung sino ang nag discover ng potaheng ito???--kailanagan, proj. namin.hndi ko tlga mhanap..-PLEASE HELP ME!!! @@ :))))

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Anonymous said...

nyam, nyam...chalap, chalap

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Anonymous said...

Im a Bikolano and I havent taste that dish in Manila. My mother use to cook it but when she passed away....wala na , sana naturuan ako...

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Chowhound said...

This is so trip down memory lane for me, wow! It's been eternity (15 years to be exact) since I've had this. Kinunot na pagi (and the occasional and truly unfortunate baby shark) is one of my dad's specialties, he is a Bicolano from Albay. He makes it almost the same way as you do except his version has tanglad, dahon ng sili and dahon ng kalamansi and is a little bit on the dry side. I love it!

Thanks ut-man, you rock!

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ut-man said...

Hi Chowhound,
Your dad's version sounds interesting I might as well try it soon, thanks.

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Anonymous said...

Jeff said:

I discovered that sharks and stingrays taste better and adds an exotic taste when broiled (inihaw)than boiled (inilaga). We tried it with my friends when we were too lazy to have it boiled so we broiled it while downing some beers, and voila, they say I'm right its better than the boiled version....

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ut-man said...

Hi Jeff,
thanks for sharing will try it next time.

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Anonymous said...

sarap nito lalo na pag me malamig na malamig na softdrinks..ayus!

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meann said...

kinunot na pating/pagi masarap talaga yan lalu na ako mag luto.heheh.mas masarap kalamasi imbes na vinegar ang ilagay.

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