Do you believe that the fiercest man eating predator of the deep, the shark and stingray, scampers away in terror upon seeing a diver with a bunch of malunggay leaves in his hand? The Story is told that Donsolanons are "kinunot" connoisseurs. Go to the marketplace in late afternoons and find an array of kinunot dishes from shark meat to manta/sting rays laid out ready for a sampling fest for prospective customers, bystanders, kibitzers taking advantage of free 'tastings'. Filipino fishermen caught a rare species of shark and went ahead and ate it, probably with a cold San Miguel too. Well, what’s done is done – so you may as well know what all the fuss was about! *Picture a group of Filipino fishermen with fat bellies and toothpicks hanging out of their mouths saying “Whua? What’d I do?*

Food Guide: Kinunot of Camarines Norte

Created on 19 June 2012

Do you believe that the fiercest man eating predator of the deep, the shark and stingray, scampers away in terror upon seeing a diver with a bunch ofmalunggay leaves in his hand? The Story is told that Donsolanons are "kinunot" connoisseurs. Go to the marketplace in late afternoons and find an array of kinunot dishes from shark meat to manta/sting rays laid out ready for a sampling fest for prospective customers, bystanders, kibitzers taking advantage of free 'tastings'. Filipino fishermen caught a rare species of shark and went ahead and ate it, probably with a cold San Miguel too. Well, what’s done is done – so you may as well know what all the fuss was about! *Picture a group of Filipino fishermen with fat bellies and toothpicks hanging out of their mouths saying “Whua? What’d I do?*

 Kinunot is a Bicolano delicacy usually made with Manta Ray (pagi), but also Shark (pating). Take it from me, it’s YUM-MY! If you’re a fan of Laing or anything with Coconut Milk (gata), you’ll probably like Kinunot. Now, we’re not saying go out and catch an endangered species of shark and cook it up with your friends at a party, but if you DO happen to find yourself with a bigass shark in your possession, you’d better at least know how to prepare it right. 

 Decades ago, the Catondolan deep was swarming with sharks (the whale sharks were then rather camera shy), dolphins, manta/sting rays, whales, and the whales which spout fountains out of their backs (now can only be seen in Discovery Channel), and other wilds from the deep. And, do you know that Catondolan was like the famed Tubbathaha Reef with all the works of a beautiful world down under. When I returned from the city decades ago, I wept at the desolate state of Catondolan. The new generation of Donsolanons has been robbed of such a beautiful treasure and heritage; but thanks to the Butandings which made their presence known only now after half a century of being elusive from prying eyes, the tourism carried the mystical world of Donsol on. They carry with them the lesson that abuse of the environment is critical to contributing to Global Warming. With their coming, the Donsolanons were made aware that what we love to eat as kinunot meat are now listed as endangered species. But, how can you resist naman this mouth watering exotic ginataan dish mixed with the nutritious leaves of malunggay and the unbeatable siling labuyo swimming in thick coconut milk? 

How to Make Kinunot NOT from an Endangered Shark

INGREDIENTS:

1 kg of Shark – What the heck you do with the other 999kg I don’t know.

3 Coconuts – Because you’ve got a lovely bunch of Coconuts.

10 Lemons - Add some sour power.

3 Cups Malunggay Leaves – Good luck finding this unless you live in the Philippines. Maybe you can settle for Spinach or Rapini.

10 Chili Peppers – But please… hold the Anthony Kiedis and Flea.

Salt and Pepper to taste – UNH! Push it REAL GOOD.

2 tbsp. coconut oil – Because you can never have too much Coconut.

1 cup chopped onions - Don’t Cry For Me Argentina!

DIRECTIONS:

1. Prepare a large pot by placing the not-at-all endangered shark or with just enough of water to cover the meat. Make sure the large pot is on the stove in the dirty kitchen at the back of the house just in case those Greenpeace guys show up.

2. Bring to a boil and take out the shark meat and dispose the foul hot water. And while you’re at it, dispose of the huge-ass shark bones and any other evidence. I mean organic waste.

3. Squeeze all the lemon juice into a bowl. Meanwhile, let the fish cool off. And let the World Wildlife Fund people cool off.

4. Flake the fish from its bones and set aside. Then dig a hole, a very deep hole, and carry the huge-ass shark bones and set aside. In the hole. Cover the hole.

5. Prepare the grated coconut by mixing a cup of lukewarm water and pressing it with both hands, pouring the cream to the prepared bowl, then set aside. Look over your shoulder, the eco-people are coming.

6. In a hot pan, put 2 tablespoons of coconut oil, then saute the garlic and onions until golden brown. The smell of the sautee-ing garlic and onions should throw the eco-investigators off your trail. If they show up, just tell them you are cooking any other Filipino dish because they all have sauteed garlic and onion. If they get too close, throw some raw chicken, vinegar and kikkoman into the pan and say you’re just cooking adobo.

7. Place the flaked fish and the lemon juice in the pot (if you can find kalamansi, thats even more legit), then let it cook for another 10 minutes. Call the rest of the townspeople and start cooking the rice.

8. Add the pressed grated coconut cream, the malunggay leaves and the chilies and let it simmer for another 10 minutes until the dish is almost dry. Start saying grace now in order to save time. NANDARPARDET. AMEN.

9. Serve your Shark Kinunot hot on a dish with heaps of steaming rice.

Source:

 http://mariko-andromeda.blogspot.com/2008/06/kinunot-story.html