Kinunot: Bicol's Spicy Appetizer

If you can't get enough in tasting some of the spicy dishes here in Bicol (like the Bicol Express), how about trying a spicy appetizer to spice up your craving? Introducing the kinunot.

(Source: http://gutomna.com/wp-content/uploads/2014/03/Kinunot-Pagi-Kinunot-Isda-Recipe.png)

The origin of the kinunot is derived from the Tagalog term which means "hinimay" (flaked). One of the most famous type of kinunot is the kinunot na padi. This type of kinunot is cooked with coconut milk and malunggay or moringa leaves and added on top of the padi (stingray). If you wanna know how to cook this type of kinunot, here is the recipe;

Ingredients:

• 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:

1. 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)
2. Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
3. 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.
4. 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.
5. 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. (Recipe source: https://gutomna.com/kinunot-na-pagi-kinunot-na-isda-recipe/)