March 10, 2010

GINATAANG PAGI (STINGRAY IN COCONUT MILK)






Ginataang Pagi Ingredients:
1 kilo pagi (stingray), cleaned with tail removed
5 cups water
2 tablespoons chopped garlic
4 tablespoons chopped onions
6 tablespoons chopped ginger
1 cup kakang gata (coconut cream)
4 tablespoons chopped siliing haba (finger chili)
1/2 teaspoon chopped siling labuyo (chili pepper)
1 cup malungay leaves
salt to taste


Ginataang Pagi Procedures:
1. Clean the stingray well then cut into cubes.
2. Boil in water until tender. Drain.
3. Heat some oil then saute garlic, onions, ginger, and cubed stingray.
4. Add coconut cream and chilies. Simmer until almost dry.
5. Add malungay leaves and cook for 2 more minutes. Season to taste.



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4 responses to "GINATAANG PAGI (STINGRAY IN COCONUT MILK)"
Marie said:
April 19, 2010

I never tried eating pagi? how was it?

ed said:
June 13, 2010

its so good specially when its kind of anghang wow. u should try it

jenah said:
September 11, 2010

grabe sarap nyan….my favorite since i was a kid til now…but i dont know how to cook ginataang pagi….

derailedpinoy said:
January 18, 2011

grabe. ive been dreaming this food this past few days i want it gintaan and with a lil kick of chili. yum yum!

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