Adobong Pugita

Ingredients

7 baby octopus, cleaned, ink sac carefully separated

1/2 cup soy sauce

1/2 cup vinegar

1/2 cup water for marinating

6 cloves garlic, minced

1 large onion, chopped

4 pcs dried bay leaf (optional)

cooking oil

4 cups of boiling water for blanching

salt and pepper to taste

Direction:

1. Marinate the octopus in soy sauce, vinegar, water, salt and pepper for 40 minutes. Drain and save the marinade. Set the marinated octopus aside.

2. Heat oil in a wok or deep skillet. Saute garlic and caramelise the onion for 5 minutes

3. Pour the marinade on the caramelized onion and garlic. Drop the bay leaves in if youre using them. Add the octopus ink. Season with salt and pepper. Bring to a boil and simmer for 8-10 minutes or until the liquid has reduced. Turn off the heat.

4. While the sauce in simmering bring water to a brisk boil in a separate saucepan. Blanch the marinated octopus for 2 minutes. Drain very well.

5. Add the blanched octopus to the adobo sauce. Stir to mix and transfer to a serving plate.

6. Serve hot with rice and enjoy