Kinunot Bicol Recipe: A Spicy and Flavorful Coconut Milk and Stingray Dish

Ingredients

1 lb fresh or frozen stingray (cleaned and cut into bite-sized pieces)
2 cups coconut milk
1 cup malunggay leaves (optional, can be substituted with spinach)
5 cloves garlic (minced)
1 medium-sized onion (chopped)
3-4 pieces red chilies (siling labuyo), chopped (adjust according to your spice preference)
1 thumb-sized ginger (julienned)
2 tablespoons shrimp paste (bagoong)
2 tablespoons cooking oil
Salt and pepper to taste

Steps and instructions

Heat cooking oil in a pan over medium heat.
Saute garlic, onion, and ginger until fragrant.
Add the shrimp paste (bagoong) and cook for another minute.
Add the stingray pieces and cook until they turn opaque.
Pour in the coconut milk and bring to a simmer. Let it cook for about 15-20 minutes.
Add the malunggay leaves (or spinach) and red chilies. Season with salt and pepper to taste.
Simmer for another 5 minutes until the flavors meld together.
Serve hot with steamed rice. Enjoy your Kinunot Bicol!

Tools for making

Cutting Board - To prepare and cut the ingredients.
Knife - For cutting the garlic, onion, ginger, and stingray.
Pan - To sauté the ingredients and simmer the dish.
Wooden Spoon - For stirring the kinunot while cooking.
Measuring Cups - To measure the coconut milk and other liquid ingredients.

Recipe overview

Kinunot Bicol is a traditional Filipino dish originating from the Bicol region known for its rich and creamy coconut milk sauce combined with tender stingray meat. This dish is flavored with shrimp paste, garlic, ginger, and red chilies for a deliciously savory and slightly spicy taste. Malunggay leaves or spinach are added for a pop of color and added nutrition. This recipe provides a unique and flavorful experience that pairs perfectly with steamed rice. Follow the simple steps below to create your own Kinunot Bicol at home.

Common questions

Can I use other types of fish for Kinunot Bicol?
Yes, you can substitute stingray with other firm white fish like mackerel or snapper.
How spicy is this dish?
The spice level can be adjusted by adding or reducing the amount of red chilies (siling labuyo).
Can I use canned coconut milk?
Yes, you can use canned coconut milk if fresh is not available, but fresh coconut milk will enhance the flavor.
Is it necessary to use shrimp paste (bagoong)?
Shrimp paste adds a unique flavor to the dish, but if you can't find it or prefer not to use it, you can omit it.

Serving dishes and utensils

Cutting board - To prepare and cut the ingredients.
Knife - For cutting and chopping ingredients, especially the stingray.
Pan - To cook the Kinunot Bicol.
Wooden spoon - For stirring and mixing the dish while cooking.
Serving platter - To present and serve the Kinunot Bicol dish.

Origin stories

Kinunot Bicol is a traditional Filipino dish that originated in the Bicol region of the Philippines. It is a dish that showcases the region's love for coconut milk-based recipes and its abundant seafood. Stingray is commonly used in this dish, cooked in coconut milk with aromatic herbs and spices. The dish is known for its creamy and savory flavor profile, making it a favorite among locals and visitors alike.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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