The Kinunot na Pagi recipe was Originally from Bicol as far as i know, It is a Spicy Bicolano Recipe! It's like a Laing a spicy stingray or Sharks or even crabs cook in coconut cream with malunggay leaves and spicy chilli on it.

Let me share the Ingredients

1. 1 Kilo stingray (Pagi)
2. 2-3 bundle of moringa leaves (malunggay)
3. 3-4 Cups of coconut milk
4. 1/4 of Cup vinegar
5. 1 Onion, chopped it
6. 2 Cloves of garlic, crushed

How to cooked it.

1. Blanch the stingray in boiling water for about 2-3 minute, or until tender and just cooked.

2. Remove it from pot and drain to cool down. Flake the meat, and set aside.

3. In a saucepan, put the coconut milk, the garlic and onions.

4. Boil and simmer while stirring constantly to avoid the milk from curdling .

5. Add the flaked stingray, vinegar and simmer for about another 3-5 minutes.

6. Add chilli, season with salt and pepper to taste.
   Simmer for about 2 minutes and add the malunggay leaves .

7.Cook for another 3-6 minutes or until the liquid turns to creamy texture.
Then Add chilli for spice.

For the Prep Time15
For the Cooking time 30 min
Total of Time45 min

Enjoy!