Adobong Pugita

SARSAYA® Oyster Sauce

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
  • 1/8 tsp. (1g) Salt
  • 1/4 tbsp. (1g) Parsley, chopped

Procedure

  1. MARINATE. In a large bowl, combine octopus, SARSAYA®, vinegar, water, salt, and pepper. Marinate for 45 minutes.
  2. SAUTÉ. Heat cooking oil in a pan. Sauté garlic and onions until fragrant. Add the marinade from the octopus and the bay leaf. Simmer briefly, then turn off the heat.
  3. BLANCH. On a separate pot, combine water and lemon, bring to a rolling boil. Add the octopus to the water-lemon mixture for 2 minutes then immediately pull it out then add to sauce then cook for additional 2 minutes.
  4. SERVE. Transfer onto a serving plate then garnish with parsley and enjoy!

Cooking Tips

Octopus quickly becomes rubbery when overcooked. After blanching put straight to adobo sauce while following time until cooked.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 3 ajinomoto size  Serving size: 3/4 cup (191.67g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
206.4
Carbohydrates (g)
10.2
Proteins (g)
22.8
Fat (g)
7.9
Dietary Fiber (g)
0.9
Calcium (mg)
83.5
Iron (mg)
3.5
Sodium (mg)
1462.2

Good to Know Nutrition Facts

Octopus is a low fat meat option, a great option when reducing fat intake.

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