Ajinomoto | Adobong Pugita - Ajinomoto
Marinate octopus in SARSAYA®-infused vinegar, sauté with garlic and onions, then blanch briefly for a flavorful Filipino-inspired dish.
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Cooking tools:
- Slotted spoon
- Stove
- Saute pan
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Wooden spoon
Ingredients
- 1 whole, adult (500g) Octopus, sliced (Bite-sized), 2 inches
- 1 1/2 pack (45g) SARSAYA® Oyster Sauce
- 1/4 cup (60ml) Vinegar
- 1/2 cup (125ml) Water
- 1/8 tsp. (1g) Salt
- 1/8 tsp. (1g) Ground Pepper
- 1 1/2 tbsp. (20ml) Cooking oil
- 3 1/2 tsp. (10g) Garlic, minced
- 1/2 cup (50g) White onions, chopped
- 3 pcs. (0.5g) Bayleaf
- 4 cups (945ml) Water
- 1 pc. (50g) Lemon, halved
- 1/4 tbsp. (1g) Parsley, chopped
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