Filipino Food Movement
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Kilawen Pulpo
​
Wilson Paguyo

Picture


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ingredients
  • Octopus  - 300 gms
  • Onion julienne cut - 1/2 or whole if you love onion
  • Ginger- 200 grams
  • Celery -200 grams
  • Citron (citrus or lemon) juice - 1 pc 
  • Salsa oliva 
  • Pulpo Foam( pulpo and soja lecithine)
  • Cilantro (optional), diced



Procedure
  1. Clean your octopus and make sure that you remove the eye. 
  2. Add water to a large pot (enough to cover the octopus), add onion and tomato and bring to a rolling boil. 
  3. Once boiling, take your octopus and slowly dunk your octopus 5 times in the hot water.  This allows the octopus to slowly start cooking. 
  4. After dunking the tentacle part 5 times, drop the whole octopus in the boiling water, and cook, no longer than 5 minutes. 
  5. Prep a large pan with cold water. 
  6. After 5 minutes, take your octopus and drop it in the cold water to stop the octopus from overcooking. 
  7. Take the octopus and slice thinly on a diagonal. 
  8. Plate your octopus and add ginger, celery, onion. Add cilantro if you prefer. 
  9. Add your citron (lemon or citrus juice) and season to taste with salt and pepper. 
  10. Serve and enjoy



 
The Filipino Food Movement name and illustrations are the copyrighted work of the Filipino Food Movement, a 501(c)3 public not-for-profit corporation for public benefit.  Federal Tax ID No. 47-1292926   All Rights Reserved.
We are an all-volunteer organization. Funds from our sponsors, sales of merchandise, and participation in events enable us to make a sustainable impact on the Filipino Culinary Arts industry.
  • Home
    • ABOUT >
      • BOARD OF DIRECTORS
  • PATIKIM GIFT BOXES
  • KULINARYA LIVE!
  • RECIPES
    • Beef (Baka)
    • Noodles
    • Pork (Baboy)
    • Poultry (Manok)
    • Seafood
    • Vegetables (Gulay)
    • Desserts (Minatamis)
    • Drinks (Inumin)
    • Others (ATBP)
  • PRESS
  • VOLUNTEER
    • CONTACT
  • Product