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Tenderizing the Octopus (120 hours)

Bring 14 cups of water to a boil (adjust the amount depending on the size of your pot).

**Wash the octopus properly and remove the mouth (beak)**

Add the following ingredients:

• 1 small lemon, cut into pieces
• 1 tablespoon of salt
• ½ onion, halved
• 1 garlic clove
• 1 tablespoon of whole black peppercorns, lightly crushed
• 2 bay leaves (laurel leaves)
• 1 dashi sachet or 1 fish stock cube
• 4 tablespoons of soy sauce
• 1 tablespoon of sugar or 2 tablespoons of sugar syrup
• 1’280 kg of octopus (you do not need to buy exactly this amount; adjust according to availability)

Next Step: Preparing and Frying the Octopus
Allow the octopus to cool, then separate the tentacles and remove the skin. Fry the skin and tentacles until lightly browned.

Adobo Sauce
Prepare the adobo sauce using the following steps and ingredients:
First, add oil to a frying pan. Add the finely chopped garlic and the octopus head, cut into small pieces. Sauté until lightly browned, then add the remaining ingredients:

• 3 cups of water
• 4 tablespoons of soy sauce
• 1 tablespoon of sugar syrup
• ½ teaspoon of salt
• 2 sachets of squid ink
• 1 tablespoon of vinegar
• 2 bay leaves (laurel leaves)
• ½ cup of the water used to boil the octopus
• 1 tablespoon of cornstarch
For the adobo sauce, bring it to a boil and reduce the water for 1–2 minutes. Until the sauce reaches a thick consistency

Optional: Sauteed Vegetables
• 4 tablespoons of vegetable oil
• 8 g butter
• 2 cloves of garlic, finely chopped
• 229 g paprika (bell pepper), cut into strips
• 140 g small mushrooms
• ½ teaspoon of salt
• 1 tablespoon of hoisin sauce

Garlic Butter rub
• 2 cloves of garlic, finely chopped
• 8 gram or butter
• 4 tablespoons of oil

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#FilipinoFood
#AdobongOctopus
#SeafoodRecipe
#ModernFilipino
#HomeCooking

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???????????? I'd love to hear from you! Have you ever cooked octopus before? Let me know in the comments below.

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Thank you for watching, and happy cooking! ❤️

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Time Stamps

00:00 Introduction
00:33 Kitchen Preparation
00:57 Start Cooking the Octopus
03:11 Adobo Sauce with Squid Ink
04:16 Optional: Sautéed Vegetables
05:33 Garlic Butter Rub
05:59 Plating and Presentation
06:49 End