Octopus for Lunch

🐙🐙🐙

My lola cooked adobong pogita for our lunch. It was not a common menu in Filipino meals, but in provinces where the sea gives off their main living, every sea food or sea creature is a prey.

As how I watched my grandmother cooked it, I will share it to you.

Follow my lead.

• Boil the octopus in 1/4 cup of water depending on the amount to be used. The ratio should be 1:1 (meaning, 1/4 kg of octopus should be boiled in 1/4 cup of water). Boil until tender. Use fork to estimate how tender you want the octopus.
• In a separate pan, sauteé onions and garlic in little amount of cooking oil until golden brown.
• Transfer the boiled octopus to the pan using tongs to separate excess water and ink.
• Add vinegar and soy sauce mixture. The balance of salty and sour depends on your liking.
• Add 1tsp. of peppercorn. Add salt to taste.
• Add the bay leaves or laurel and cover the pan for 2mins.
• Turn off the flame. The remaining heat trapped inside the pan will slow-cooked the octopus.

Serve with rice.

This viand is really tasty. The tenderness of the octopus and the mixture of soy-vinegar gives off a feeling that you may want more. The only con is when you finished eating, your teeth will have traces of ink coming from the octopus. But overall, it is surely great and appetizing. Love the tentacles squiggly squeezing when squished inside my mouth. The deliciousness made my tongue crazed in a play of words. Hahaha 😂

Try it! You will definitely like it. I recommend it to people restricting themselves from seafood diet. I also am currently maintaining my seefood diet. When I see food, I eat. 🍴