{"id":5468,"date":"2020-04-29T08:17:13","date_gmt":"2020-04-29T08:17:13","guid":{"rendered":"https:\/\/sinolin.co\/?p=5468"},"modified":"2020-04-29T08:17:30","modified_gmt":"2020-04-29T08:17:30","slug":"octopus-salad-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2020\/04\/29\/octopus-salad-by-dapur-sinolin\/","title":{"rendered":"Octopus Salad By Dapur Sinolin"},"content":{"rendered":"\n<p>Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro.<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>1\/4 cup Sinolin cooking oil<\/li><li>1 cup octopus, cleaned<\/li><li>1 tsp Salt<\/li><li>fresh oregano<\/li><li>fresh parsley<\/li><li>fresh cilantro<\/li><li>1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, otherwise leave them on)<\/li><li>1\/2 cup finely chopped red onion<\/li><li>3 green onions, sliced, including some of the darker green ends<\/li><li>1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount)<\/li><li>1\/2 cup (loose) chopped fresh cilantro, including tender stems<\/li><li>1\/2 teaspoon dried oregano<\/li><li>2 Tbsp lime juice<\/li><li>2 Tbsp cider vinegar<\/li><li>2 cups chopped, seeded tomatoes<\/li><\/ul>\n\n\n\n<p>Direction:<\/p>\n\n\n\n<ol type=\"1\"><li>\u00a0Boil the octopus in salted water: Heat a large pot of lightly salted water to a boil. Place the raw octopus in the boiling water, return the water to a boil, and boil for 2 minutes. Then remove the octopus from the pot and place to cool on a sheet pan. Discard the cooking water.<\/li><li>Cut the octopus into large pieces, discard anything that doesn&#8217;t look like meat (innards, beak, etc.) that somehow slipped by the cleaning process. Place the pieces of the octopus on the bed of herbs.<\/li><li>Bake: Prepare a bed of herbs (parsley, cilantro, fresh oregano) in a small Dutch oven or covered casserole. Place the octopus pieces on top of the herbs, cover and bake in a 250\u00b0F (120\u00b0C) oven for 1 3\/4 hours, until tender (adjust cooking time for smaller or larger octopi).<\/li><li>Prep the baked octopus pieces: Remove the pieces of octopus to a sheet pan to cool. When cool to touch, pull off any gelatinous bits that surround the pieces of the octopus that you don&#8217;t want to eat. (It&#8217;s a texture thing. If you don&#8217;t mind the texture, don&#8217;t worry about it, it tastes good.)<\/li><li>You may also notice small round pieces of meat that sort of look like eyeballs. They&#8217;re not eyeballs, but pieces from the octopus&#8217; suction cups on the tentacles. They taste good too, just like the rest of the octopus.<\/li><li>Cut the meat into 1\/2-inch pieces. You should have close to 2 cups of chopped octopus meat. Combine with remaining ingredients (except tomato) and chill:\u00a0 Place the chopped octopus into a large, non-reactive bowl.\u00a0 Add the cucumbers, red onion, scallions, cilantro, dried oregano, and jalape\u00f1o. Add the lime juice, cider vinegar, olive oil, a sprinkle of salt, and stir to combine.\u00a0 Cover and chill for 2 hours or overnight.<\/li><li>To serve, stir in the chopped tomatoes.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro. Ingredients 1\/4 cup Sinolin cooking oil 1 cup octopus, cleaned 1 tsp Salt fresh oregano fresh parsley fresh cilantro 1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5465,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,116],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5468"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=5468"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5468\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/5465"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=5468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=5468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=5468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}