Ginataang Octopus (Octopus in Coconut Milk)
Ingredients
Scale
- 1 Octopus, about 900g, cleaned and cut into pieces
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1 200g pack of coconut milk
- 1 tsp sugar
- 2 finger chilis, sliced
- pepper to taste
- bird’s eye chili (optional)
Instructions
- Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.
- Add the Octopus pieces and saute in the garlic and onion for about a minute or until it turns pink.
- Pour in the coconut milk and bring to a simmer, take the octopus from the sauce and season the sauce with sugar. Simmer until it thickens.
- Add the octopus back and add the chili. Let it cook for about 3 minutes and season with pepper to taste.
- You may add bird’s eye chili to make it more spicy.
- Turn off heat, transfer to your serving plate and enjoy.
Find it online: https://www.thepeachkitchen.com/2020/07/ginataang-octopus/