• 1 Kilo stingray
  • 2-3 bundle of moringa leaves (malunggay)
  • 3-4 Cups coconut milk
  • 1/4 Cup vinegar
  • 1 Onion, chopped
  • 2 Cloves of garlic, crushed

Flavourful spicy Bicolano recipe, like the famous laing and bicol express. A spicy dish recipe wherein stingray, Sharks or crabs cook in coconut cream, malunggay leaves and spicy chilli.

Cooking Directions :

  1. Blanch stingray in boiling water for 2-3  minute, or until tender and just cooked.
  2. Remove from pot drain to cool down. Flake the meat, set aside.
  3. In a saucepan, put  coconut milk, garlic and onions.
  4. Boil and simmer stirring constantly to avoid the milk from curdling .
  5. Add the flaked stingray, vinegar and simmer for another 3-5 minutes.
  6. Add chilli, season with salt and pepper to taste. Simmer for 2 minutes and add malunggay.
  7. Cook for another 3-6 minutes or until the liquid turns to creamy texture.

Watch the Kinunot na Pagi cooking video :

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