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Ensaladang Pugita
This appetizer was one of the dishes served during the Portuguese Food Festival held a few years ago in Hotel InterContinental. Steeped in vinegar and mixed with onions and parsley, it has a sour-spicy taste reminiscent of the Filipino kinilaw.
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- 1-1½ kilos octopus, washed and cleaned well
- 2 onions, chopped, divided
- ½ cup vinegar (preferably olive oil vinegar)
- Water for boiling
- Salt to taste
- Chopped Parsley
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1. In a large casserole, combine octopus, half of the onions and enough water to cover. Bring to a boil then lower heat to simmer. Simmer for about 1 minute or just until octopus is tender.
2. Drain octopus and slice into small pieces. Let cool.
3. Blend in vinegar and remaining onions. Sprinkle parsley on top. Serve as a first course or appetizer .
2. Drain octopus and slice into small pieces. Let cool.
3. Blend in vinegar and remaining onions. Sprinkle parsley on top. Serve as a first course or appetizer .
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