Kinunot Na Pagi (Flaked Stingray in Coconut Cream) Recipe
Authentic Bicolano recipe for Flaked Stingray in Coconut Cream
Servings: 4
Calories: 413kcal
Equipment
- Cooking Pot
- Cooking Pan
Ingredients
For Stingray Boiling
- 500 g (1.1 lbs) stingray (pagi) meat, head and tail removed
- 3 cups water
- 2 tbsp vinegar
- 1 pc thumb-sized ginger, sliced
For the Sauce
- 2 cups coconut cream (kakang gata)
- 1 pc large-sized onion, chopped
- 4 cloves garlic, minced
- 1 pc thumb-sized ginger, sliced
- 6 pcs long green chili (siling haba), sliced
- 2 pcs red chili (siling labuyo), sliced
- 1 bundle malunggay leaves, stems removed
- Salt and black pepper, to taste
Instructions
- Place the stingray (pagi) in a cooking pot then add-in the water, vinegar, and ginger.
- Apply heat and let it boil for 5 to 10 minutes or until the meat can be easily flaked.
- Discard the liquid and flake the stingray (pagi) meat. Discard the stingray’s skin as well.
- In a cooking pot, add-in 1 cup of the coconut cream, together with the onion, garlic, ginger, salt, and black pepper.
- Apply heat and bring to a boil.
- Once boiling, lower the heat then add-in the flaked stingray meat and simmer for 15 minutes or until the sauce slightly thickens.
- Add-in the remaining 1 cup of the coconut cream together with the red and green chilis then simmer until thick.
- Stir-in the malunggay leaves and cook for another 1 to 2 minutes or until the leaves change in color.
- Remove from heat then transfer to a serving plate. Enjoy!
Notes
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Nutrition
Nutrition Facts
Kinunot Na Pagi (Flaked Stingray in Coconut Cream) Recipe
Amount Per Serving
Calories 413
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 25.5g159%
Sodium 26mg1%
Potassium 428mg12%
Carbohydrates 12g4%
Fiber 3.5g15%
Sugar 5.9g7%
Protein 28.5g57%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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