Peranakan-style Grilled Octopus

Ingredients

In the original Portuguese dish, Polvo à Lagareiro, the octopus is typically boiled before being roasted in the oven with olive oil, garlic, and potatoes. In this Peranakan adaptation, we marinate the octopus in a blend of Peranakan spices and grill it to achieve a smoky and charred flavor. Additionally, we serve it with sambal belacan, a spicy shrimp paste condiment commonly found in Peranakan cuisine, to add a tangy and fiery element to the dish. We alse have the original recipe for Polvo à Lagareiro, so you can check it out.

• 1 kg (2.2 lbs) octopus tentacles 1 kg (2.2 lbs) octopus tentacles
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh herbs (such as cilantro or Thai basil), for garnish Fresh herbs (such as cilantro or Thai basil), for garnish
• Sambal belacan, for serving Sambal belacan, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the lemongrass, galangal, turmeric, tamarind paste, minced garlic, vegetable oil, and salt.
2. 2.
   Add the octopus tentacles to the bowl and coat them thoroughly with the marinade. Let it marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the octopus from the marinade and grill for about 4-5 minutes per side, or until charred and cooked through.
5. 5.
   Once cooked, transfer the grilled octopus to a serving platter and garnish with fresh herbs.
6. 6.
   Serve the Peranakan-style Grilled Octopus with sambal belacan on the side.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can either simmer the octopus in boiling water for 30 minutes before marinating, or use a pressure cooker for 15 minutes. Tenderizing the octopus before grilling will result in a more enjoyable texture.

Tips & Tricks

• If you prefer a spicier flavor, add a teaspoon of chili paste or chopped bird's eye chili to the marinade.
• For a smokier flavor, you can grill the octopus over charcoal instead of a gas grill.
• Serve the grilled octopus with a squeeze of fresh lime juice for an extra burst of citrusy flavor.
• If you can't find fresh octopus, you can use frozen octopus. Thaw it thoroughly before marinating.

Serving advice

Serve the Peranakan-style Grilled Octopus as a main course, accompanied by steamed rice or a refreshing salad. The smoky and tangy flavors of the dish pair well with a side of sambal belacan, providing a spicy kick. Garnish with fresh herbs for a vibrant presentation.

Presentation advice

Arrange the grilled octopus tentacles on a platter, drizzle with a little extra marinade, and sprinkle with fresh herbs. Add a wedge of lime for an attractive touch. Serve the sambal belacan in a small bowl on the side to allow guests to adjust the spiciness according to their preference.