Ginataang Octopus (Octopus in Coconut Milk)
  • 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)
  1. Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.
  2. Add the Octopus pieces and saute in the garlic and onion for about a minute or until it turns pink.
  3. 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.
  4. Add the octopus back and add the chili. Let it cook for about 3 minutes and season with pepper to taste.
  5. You may add bird's eye chili to make it more spicy.
  6. Turn off heat, transfer to your serving plate and enjoy.
Recipe by The Peach Kitchen at