Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1.5 kilograms of fresh octopus thoroughly, removing the beak and eyes, then cut it into manageable pieces approximately 1-inch thick.

2. 2

   Heat 2 tablespoons of cooking oil in a clay pot over medium heat, then sauté 1 medium sliced red onion, 1 whole minced head of garlic, and 2 inches of julienned ginger until fragrant, about 3 minutes.

3. 3

   Add the cleaned octopus pieces to the pot, pour in 0.5 cup of white vinegar and 0.25 cup of soy sauce, along with 0.5 teaspoon of crushed black peppercorns, then bring it to a simmer and let it cook for 5 minutes without stirring.

4. 4

   Pour in 3 cups of coconut milk, add 5 pieces of sliced fresh kamias and 2 pieces of sliced siling mahaba, and gently stir to combine.

5. 5

   Cover the clay pot and let the octopus braise over low heat for 1 to 1.5 hours, or until the octopus is very tender, checking and stirring occasionally to prevent sticking.

6. 6

   Taste and adjust seasoning with salt as needed, simmering for another 5 minutes uncovered to allow flavors to meld before serving this rich stew hot with steamed rice.