Category: Fish Recipe Hits: 2300 Date Added: 2009-07-26 Comments: 0View Comments Rating:
Ingredients :
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
How to prepare :
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.
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