Comments on: A Bicolano Buffet for 25

By: erwin

erwin — Thu, 29 Oct 2009 11:30:51 +0000

ako ay tubong nabua then im working in iriga in 1 year..im we have to experinces to cook of
kinonut and pinagat.now im a chef cook na.yes i belive the bicol dish is verry delicios…

By: SaHAra:';

SaHAra:'; — Mon, 31 Aug 2009 03:55:45 +0000

:”:’;hi mR. mArkEt mAn,,,
I’M jUst wOndEriNg.
abOut tHAt kInUnOt:’CAn I aSk If evEr yOU kNOw tHE pROpeRTiEs Of MalUnGgaY tHaT cAuSes iTs spOilAgE? Or dO yOU knOw wHY dOEs iT spOil,. oTHEr tHAn dUE tO tIMe Or ‘cAUSe oF cOcOnUT”;
PLEaSE:’;I anD mY paRTneR rEalLy jUst nEeD aNSwErS;”
cOz ITs fOr OuR tItlE dEfeNSe aND sOOn ON OUr rESeaRCh pApER:”./.

By: Haliya

Haliya — Sun, 09 Aug 2009 14:18:28 +0000

MM i swear that i will love you forever (and your posts) lol because of this delicious spread. I miss this food so much especially Kinunot na pating or pague from Bulan, Sorsogon when I was but a child vacationing in Ticao during the summer holidays. At the end of the pier in Bulan is a little hole in the wall restaurant with the best Kinunot recipe in the world. My family knows them judging from how they all knew each other’s names down to the youngest relatives lol but I haven’t been back for so long and to just see this featured here…it makes my heart ache and my longings for the varied flavour renewed and so with passion I am going to scour the market for such ingredients and am just hoping that I find everything at the markets here in London, UK. :((

By: Demi Falle

Demi Falle — Sat, 27 Sep 2008 00:50:23 +0000

hmmmm….mouth watering dishes..thanks for the amazing gata dishes with crabs..makes me feel like cooking now ;-)

By: aileen C.

aileen C. — Tue, 22 Jul 2008 02:34:35 +0000

Wow….sarap kainin mga luto.lalo na taguigue…

By: galunggong

galunggong — Thu, 12 Jun 2008 11:32:43 +0000

When we visited Bicol , we had pinagat & bicol express w/c was all chillies & coconut milk no pork at all.Pinangat was the best .Do you have the recipe for this? I would love to cook this. Pacific islanders cook taro leaves something like this.It’s just onion,salt ,pepper & coconut cream wrap in taro leaves put in foil like small parcel baked in oven for an hour.Bicol style was way more intricate & masiram!I remember when i was small kid welived at Jose Panganiban & we had Paco ginataan,i miss that so much.

By: Linda R.Corsiga

Linda R.Corsiga — Thu, 05 Jun 2008 11:25:19 +0000

Actually, kinunot is not just shark/ray meat. We also substitute it with tambakol or the small tuna, galunggong, tanguigue or blue marlin or any fish (but not fresh water fish) that is meaty. In my place in Sorsogon, we “paksiw” first the fish in vinegar, ginger, garlic and pepper so it would be much tastier. We flake it before cooking it in coconut milk. Aside from the coconut milk diluted in water which we use to cook the fish, the “kakang gata” is a must. We add malunggay or if we want something crunchy, we cut kangkong stems into small bits(without the leaves of course)and half cook it and then pour the kakang gata. For Bicolanos, we don’t forget the spicy chili because kinunot is not real kinunot without it. Masiramon talaga!

By: pinky

pinky — Thu, 22 May 2008 16:11:13 +0000

im a true blooded bicolana!!!i love it!!

By: paoix

paoix — Fri, 07 Mar 2008 14:18:17 +0000

Marketman, what does pako taste like? I’ve never had it before.

By: Marketman

Marketman — Thu, 06 Mar 2008 23:11:26 +0000

Noel, yes, it was good to meet you and your wife last weekend… and thanks for the pinangat offer, may take you up on that sometime. My lolo was born in Hindi/Bacacay and then moved to Cebu, so we have some links to the area… Regards, MM Erlinda, and Victor, I have emailed you separately… I am not handling the sale directly and will forward a contact number to you of an agent on the ground… thanks.