How to cook Filipino Octopus Stew (Dinuguan Pugita)
- 1 small sized octopus (pugita)
- 1 cup coconut milk
- 1 onion
- 3 cloves garlic
- Salt, to taste
- Wash the octopus and remove the ink sac. Save the black fluid.
- Beat tentacles to soften, then cut into pieces.
- In a casserole, simmer pugita with onion, garlic, vinegar, and salt to taste until tender.
- Add the coconut milk, and pugita’s black fluid.
- Stir once in a while and cook until done.
The Filipino Octopus Stew (Dinuguan Pugita) recipe easy to prepare and so good!
Dinuguan (Pork Blood Stew) or Dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "chocolate meat" as the stew has a thick chocolate-like color and consistency. In this recipe the octopus ink is used, instead of the blood, to make chocolate-like color.
(This recipe for Filipino Octopus Stew (Dinuguan Pugita) serves/makes: 4)
The Filipino Octopus Stew (Dinuguan Pugita) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Various Seafood
(more Various Seafood
Preparation Method: Soup/Stew