The Filipino OCTOPUS SALAD Recipe appetizer was one of the dishes serv ed during the Portuguese { ood Festival held a few years ago in Hotel InterContinental. Steeped in vinegar and mixed with onions and parsley, it has a sour-spicy taste reminiscent of the Filipino kinilaw
6-8 Servings
Ingredients:
1-1 1/2 kilos octopus, washed and cleaned well
2 onions, chopped, divided Water for boiling Salt to taste
1/2 cup vinegar (preferably olive oil vinegar)
Chopped parsley
Method:
In a large casserole, combine octopus, half of the onions and enough water to cover. Bring to a boil then lower heat to simmer. Simmer for about 1 minute or just until octopus is tender.
Drain octopus and slice into small pieces. Let cool.
Blend in vinegar and remaining onions. Sprinkle parsley on top. Serve as a first course or appetizer
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| Filipino OCTOPUS SALAD |
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