How to Make Kilawin na Pugita: A Filipino-Inspired Appetizer
Kilawin is the term for a raw seafood dish in the Philippines. You could say it is like a Filipino version of the famous ceviche of South America. However, kilawin doesn't always refer to seafood that's completely raw. In the northern part of the Philippines, for example, the term commonly refers to lightly blanched or grilled meat.
Pugita is the Tagalog word for octopus. Kilawin na pugita, therefore, is lightly blanched (or grilled) octopus.
I would like to share my simple recipe for how to make this dish. It is commonly served as an appetizer, but it can also be part of the main meal.
- 1/2 kilogram pugita (octopus), thinly sliced
- 1 inch ginger, minced
- 1 medium onion, chopped
- 3 small tomatoes, sliced
- Water, as needed
- Pinch of salt
- Dash of vinegar
- Salt, to taste
- Pepper, to taste
- 1 medium bowl
- 1 large plate
- chopping board
- Boil water in a pot.
- Add octopus, vinegar, and salt. Cook for at least 10 minutes, or until octopus is slightly tender.
- Remove octopus from the boiling water immediately. Set aside to let it cool.
- Prepare the ginger, onions, and tomatoes. Set aside.
- Slice the octopus into small pieces. Place it in a bowl.
- To the bowl with the octopus, add the ginger, onions, and tomatoes. Add salt and pepper to taste.
- Thoroughly mix all the ingredients.
Tips and Techniques
- Serve this dish as an appetizer or as a part of the main meal.
- Drizzle a spicy vinegar to spice up the flavor.
- Adjust the amount of the vegetables if desired.
- Cooking time may vary depending on the size of the octopus. The smaller the octopus, the shorter the cooking time.
- In a larger octopus, the tenderness of the various parts (e.g., tentacles vs. body) may vary.
Questions & Answers
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