Comments on: Grilled Octopus Salad a la Marketman

By: JOMAR

JOMAR — Mon, 05 Jul 2010 05:58:20 +0000

SO VERY MASARAP TINGNAN ANG OCTOPUS ……FAVORITE KO PA NMAN NYAN HAHAHA…..

By: net

net — Mon, 04 Jan 2010 22:50:34 +0000

Happy new year! MM, are the tentacles the only edible part? Can the head be eaten too? Lots of octopi in the local market but I don’t know how to cook them. Now I’m going to try your recipe. Thanks!

By: natie

natie — Mon, 04 Jan 2010 13:31:01 +0000

wow–luminous kinilaw..just the right moment to feast on it. after several hours, it’s rendered “overcooked” by the fixins…uniok: 4 hrs?? that’s Octo Gum!

By: chinchai

chinchai — Mon, 04 Jan 2010 07:04:33 +0000

Hi, MM. Just got back from my vacation in my hometown-Bacolod City. And I could say that this was one of the best vacation I ever had in years! The first ulam my father cooked for me was manok bisaya with ubad ng saging and monggo, and kinilaw just like what you have shown here in your blog. It was so yummy! Try mixing some pounded and roasted peanut in your kinilaw. Mananam!

By: kyang2x

kyang2x — Mon, 04 Jan 2010 07:00:46 +0000

MM, I was literally salivating when I saw the kinilaw na tanguigue! My dad makes a mean kinilaw na tanguigue with tuba…yum2x…

By: rhea

rhea — Mon, 04 Jan 2010 06:16:35 +0000

wow, kinilaw… namit ba!

By: kitongzki

kitongzki — Mon, 04 Jan 2010 06:03:14 +0000

I think I’ve seen somewhere, not sure if it’s NatGeo or Discovery Channel wherein Korean eat ’em alive. As far as I can remember, somebody died because he ate the whole octopus (it’s not that big, can fit in your mouth) because the octopus didn’t go down without a fight and it got stuck in his throat…

But I think I am adventurous enough to try that one… hehe… With Kikoman and lotsa wasabi… Yummy!

By: Marketman

Marketman — Mon, 04 Jan 2010 05:22:43 +0000

uniok, oddly, you can either blanch the octopus for a very short time or boil it until tender… but if you OVERBOIL it, I think it can get hard and chewy again. So longer isn’t necessarily better… :(

By: uniok

uniok — Mon, 04 Jan 2010 04:07:50 +0000

My cousin and i bought a kilo of kurita in Dagupan. It is fresh and i cooked it with soy sauce, vinegar, onions, garlic, pepper and ginger and boiled in 4hrs. Its like eating a rubber…hehehhe kunat….

By: Marketman

Marketman — Mon, 04 Jan 2010 04:06:32 +0000

kitongzi, at some Japanese sashimi bars, they serve octopus still alive, and the slices are dipped in a little soy sauce and placed on the tongue, and if it’s really fresh, the suckers still apply some pressure and it “moves” around in your mouth! It’s a bit of an experience I gather… :)