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Octopus

  • Octopus 313.0 g
  • Canola Oil 30.0 ml
  • Garlic cloves, minced 10.0 g
  • Red Onions, chopped 60.0 g
  • Ginger, finely-grated 10.0 g
  • Siling Labuyo, sliced 10.0 pc
  • Water 250.0 ml
  • Bagoong Alamang 5.0 ml
  • Coconut Milk 125.0 ml
  • Salt 3.0 g
  • Black Pepper 1.0 g

Garnish & Assembly

  • Grilled Octopus
  • Bagoong Alamang
  • Quail Egg 3.0 pc
  • Cherry Tomatoes, halved 2.0 pc
  • Dayap wedge 1.0 pc
  • Chicharon, ground 1.0 tbsp
  • Spring Onions, sliced 1.0 tbsp
  1. Octopus

    • Roughly chop the grilled octopus then set aside.
    • Add canola oil to a preheated pan and sauté grated ginger until fragrant.
    • Add red onion and garlic, making sure not to overcook or burn them.
    • Add bagoong alamang to octopus. Mix until well-combined.
    • Pour in coconut milk and Knorr Liquid Seasoning.
    • Add salt and pepper to taste.
    • Add chili fingerand siling labuyo, then simmer for 2-3 minutes.
  2. Garnish & Assembly

    • Transfer octopus sisigonto the hot plate, then add raw quail eggs and cherry tomatoes.
    • Sprinkle with spring onion and fried garlic. Garnish with ground chicharon and a side of dayap wedge and serve immediately.