Ginataang Pagi Recipe


  • 3-4 cups coconut milk
  • 1 – 1 ½ pounds stingray meat
  • ¼ cup vinegar
  • 2 cloves of crushed garlic
  • 1 chopped onion

  • Seasoning like patis (fish oil), salt and pepper, olive oil, and achuete powder (a natural coloring and flavoring agent) is up to the taste of the cook.
  • Bear in mind that the quantities of the ingredients can (and should) change, depending on how many people you’re cooking for. This recipe serves around 2-3 people.


  1. Blanch the stingray meat in boiling water for 2-3 minutes, or until the meat is tender. You can choose to flake the meat, or cut it into serving pieces. Set it aside.
  2. In a saucepan, combine the coconut milk, garlic and onion. Boil and simmer constantly, to avoid curdling the milk.
  3. Add the stingray and vinegar, and then simmer for another 3-5 minutes.
  4. Add salt and pepper to taste (most Filipinos place whole green peppers in the mix; the spicier, the better). Simmer for another 2 minutes, or until the sauce turns creamy.
  5. Serve with hot rice and enjoy!
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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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