CookingTimor-Leste

Recipe: Angelo’s braised octopus
Ingredients
1 finger-length piece
(approx. 6 cm)
ginger
3 cloves garlic
1 medium red onion
1 medium fresh octopus
1 tablespoon cooking oil
½ teaspoon
salt
1 teaspoon pepper
½
This recipe is from chef Angelo
da Silva who owns the Kati Guest
House and Restaurant in Com.
Serves 4
lime (for juice)
1 stem lemongrass
3 kaffir lime leaves
¼ large
1 capsicum
white/brown onion
Method
1. Peel the ginger, garlic and red onion, then
crush to a paste in a stone mortar or
blender.
2. Place the octopus in boiling water, turn
over once, then remove immediately.
3. Cut the octopus into small pieces and
mix with the ginger mixture. Add oil,
salt, pepper and lime juice, and leave to
marinate for 15 minutes.
4. Pound the lemongrass stem.
5. Place the octopus and the marinade into
a saucepan, add the kaffir lime leaves and
crushed lemongrass and cover with a lid.
6. Cook on a low heat for 20 minutes or until
the octopus is slightly red, indicating it is
cooked.
7. Peel, then cut the white/brown onion into
wedges. Wash the capsicum and slice into
narrow strips.
8. A couple of minutes before removing the
octopus from the heat, add the onion
and capsicum and allow to lightly cook to
enhance the aroma and taste.
9. Serve with rice for lunch or dinner, or with
boiled bananas for breakfast.
Hahán kompleta
Main meal
Porsi 1: reseita te’in ona ¼ + etu
1 portion: ¼ cooked recipe + rice
*
Kuantidade
Quantity
% konsumi
loroloron
% daily intake
Enerjia
Energy
Proteína
Protein
Bokur
Fat
Karbohidratu
Carbohydrate
Fibra dietétika
Dietary fibre
Kalsium
Calcium
Ferru
Iron
Zinku
Zinc
Vitamina A
Vitamin A
2193 kJ 27 g 7 g 84 g 6 g 115 mg 10 mg 4 mg 128 μg
25 54 10 27 20 14 82 31 17
*ho etu/with rice
Cooking fish and seafood in Timor - Leste 95