i want to share a bicol recipe called kinunot. in the bicol region where my grandma comes from they are very fond of eating malunggay or moringa, mixed with coconut cream but hear this out, they add stingray flakes. yes, it is still a common practice to capture stingrays for dinner.
since stingrays are on the endangered species list, there is a very simple way of making kinunot without damaging the planet and still savor a traditional bicol recipe. here is what we do:
first, we harvest our locally grown malunggay or moringa from our organic vegetable garden, yes, it is pesticide and fertilizer free. it is a very resilient tree and grows almost under any condition.
second, get two coconuts, we harvest again from our coconut trees, actually, the coconut falls from the tree and we just gather them on the floor. then we grate them and squeeze out the milk.
third, while step one and two are being made, we soak one cup of textured vegetable protein or gluten. (a common brand that is available in grocery stores is meat magic- it comes in flakes and chunks)when it has absorbed enough water. we used coconut oil, saute garlic and onions and add the drained gluten. then pour the coconut milk and then add the malunggay leaves. then in a few minutes its done.
a very yummy traditional bicol delicacy--kinunot and the stingrays will thank you for it.
enjoy your meal.
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