Mokón

Mokón is a traditional dish originating from the Philippines, particularly popular in the Bicol region. It is a savory stew made primarily from dried fish or other seafood, often simmered in coconut milk and seasoned with a variety of spices. The specific type of dried fish used can vary, but common choices include tuyo or daing.

The preparation of Mokón typically involves rehydrating the dried fish before cooking. Coconut milk forms the base of the stew, providing a creamy texture and rich flavor. Common aromatics and spices added to Mokón include garlic, onions, ginger, and chilies. The chilies, especially the native Bicol chilis, are a hallmark of the dish, lending a characteristic spicy kick. Some variations might also include vegetables like taro leaves or long beans.

Mokón is usually served hot, often as a main course accompanied by steamed rice. Its distinct salty, spicy, and creamy profile makes it a flavorful and satisfying meal. The dish reflects the culinary traditions of coastal communities in the Philippines, utilizing readily available seafood and the abundant coconut resource. While the exact origins are difficult to pinpoint, its presence is strongly associated with the Bicolano cuisine, known for its liberal use of chilies and coconut milk.