Ginger Garlic Scallion Cilantro Woked Baby Octopus And Sepia Food

BBQ GARLIC OCTOPUS

Steps:

• Bring water to boil in a small covered saucepan.
• Place octopus in saucepan, cover and reduce heat to medium-high and cook for 10 minutes. This is a lazy way to steam / boil them.
• Remove from heat and drain remaining water using the lid.
• Add olive oil, garlic, parsley, oregano and squeeze the lemon over the top and mix together.
• Place on preheated medium BBQ grill plate and cook around 2 minutes with the head facing down and around 5 minutes with the tentacles facing down.

GREEK BBQ BABY OCTOPUS

Steps:

• Place the octopus and garlic in a pot with water and bring to boil.
• Add baking soda and simmer for 40 minutes.
• To prepare the marinade;.
• In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
• and pepper.
• When the octopus is tender rinse it in cold water.
• Place in the.
• marinade and leave overnight.
• The following day, grill on a hot plate until lightly coloured.
• Flambé cognac in a fry pan, add the butter and slowly melt, whisking.
• constantly.
• Add a touch of cream and worcestershire sauce and whisk.
• till they are all combined.
• Finish with shallots.
• Serve on a bed of rice with the cognac sauce poured all over.

GRILLED BOK CHOY WITH GINGER SCALLION GARLIC OIL

Steps:

• Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook for until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt.
• In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat.

GARLIC SCALLION NOODLES

Steps:

• Cook pasta according to package directions. Drain and rinse.
• In a heavy skillet over medium heat, melt butter.
• Add scallions and garlic.
• Stir and cook without browning the garlic.
• Cook until the garlic smell is fragrant and filling the room (about 5 minutes).
• Add brown sugar and soy sauce and cook for another minute.
• Increase the heat a bit and throw in the noodles.
• Quickly saute the noodles until they are all coated with the garlicky butter mixture.
• Serve immediately.
• Garnish with additional scallions if desired.

OCTOPUS KILAWEN

Steps:

• Fill an 8-quart stock pot with water, add salt, and sliced ginger roots. Bring water to a boil and let it boil for 5 minutes to allow ginger root essence to permeate the water.
• Wash the octopus under running cold water. Invert its head inside out like a sock. Holding the head of the octopus with a pair of tynes, completely submerge the octopus into the boiling water and count 10 seconds -- 1001, 1002, 1003, etc.
• With the tynes still attached to the head of the octopus, lift it out of the stock pot and rest it in a holding pan. Allow water to come to a boil before resubmerging the octopus as in Step 1. Repeat step one 3 times.
• After the third submersion turn the heat down to simmer. Put the octopus into the pot of simmering water, drop 3 pieces of used cork from wine bottles and cover.
• After 10 - 15 minutes, using the tynes pierce the octopus' neck between the head and tentacles. Feel the resistance. If the tynes feel a "crunchy, soft and tender" insertion, it is time to remove the octopus from the pot and let sit in the holding pan to cool.
• Remove the head of the octopus, severing above the tentacles. Slice tentacles individually to the thickness desired. Cut straight across the tentacles. Slicing diagonally makes the cuts tougher to chew. Set the sliced octopus aside.
• To create the cheviche sauce, mince the cilantro leaves, slice very thinly the white portion of the green scallions, and mix it with the rest of the lime juice, vinegar, ginger roots and crushed tomatoes and hot peppers. Season with salt to taste.

CHILI GARLIC BABY OCTOPUS

Steps:

• Combine all ingedients in a large mixing bow, stir and refrigerated for at least 20 minutes.
• Cook on a pre-heated grill plate until cooked through.
• Be careful not to overcook octopus as they will toughen.

MARINATED OCTOPUS

Steps:

• Place octopus in a large pan with plenty of water and boil for 2 hours.
• Remove from heat; wash and remove the skin.
• Cut in desired size pieces.
• In a bowl, combine all the ingredients, except the lemon juice, and add octopus.
• Mix well; cover; and refrigerate for several hours or overnight.
• When ready to serve, stir in the lemon juice.

GINGER GARLIC SCALLION CILANTRO WOKED BABY OCTOPUS AND SEPIA

Steps:

• Boil water in large pot and drop 3 pieces in the water and boil covered for 15 -18 minutes Then remove from water to test tenderness. Should be tender with a nice texture. Not too soft. Let cool and remove beak (round hard eyeball looking thing in the middle of the body) Slice up into 1 inch pieces including the head.
• Remove Beak from sepia by squeezing it with your fingers till it pops out. Cut sepai in 1 inch cubes or diamond shape. Set aside.
• Slice 3 inches of fresh ginger, peel skin and slice into small dice. Slice up 4 garlic cloves. Cut 1 bunch scallions in slivers on diagonal. Cut and chop half cup cilantro for garnish.
• Heat wok (or large frying pan if Wok is not available). Add 1 table spn sesame oil and 1 tablespoon canola oil and fry ginger until it starts to turn a bit brown, 3-5 minutes. Add garlic and cook for 3 minutes.
• Toss on Octopus and try to get a sear on them for 4-6 minutes. Add Sepia and mix together for 2-3 minutes. Add Scallion and quarter cup low sodium soy sauce. Add 80% of cilantro and turn off heat. Taste and Plate.
• Add remaining Cilantro and half a lemon and serve with jasmine, white or brown rice.