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Food Citations | February 23, 2018

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Octopus Adobo

Octopus Adobo

| On 25, Jun 2014

As I mentioned in the post Sea Urchin Review me and my siblings spent our yearly summer vacation in Magalawa Islands.

For the past years, we have spent our Summer bonding away from too much people as we only to relax and bond and not to party. We only wanted to be with each other and be with the very friendly locals of such deserted beach resorts. One of the advantages of such is that you can get the freshest sea foods caught just minutes from the ocean due to the locals prefer selling them tourists first before bringing them to the markets.

One of the eye-popper creature that one of the locals offered us was the octopus. For just P200.00, we were able to take home two pieces of alive and still trying to escape octopus.

My mother, who is hailed from Pangasinan, knows exactly what  to do with this sea food and its…. (surprise!!!) adobo. Since the octopus is already adult she’s sure that it is already gummy. So, she used our pressure cooker to make it tender first.



  • 2 pieces adult octopus – sliced and cooked in pressure cooker (with 2 cups of water) for 30 minutes.
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1 tablespoon white sugar
  • 5 cloves garlic – minced
  • 2 medium onions – chopped
  • 1 laurel leaf
  • pepper to taste


  1. In a pan saute garlic and onion.
  2. Add all the liquid ingredients and sugar then put into boil.
  3. Add the laurel and pepper. Simmer for a while.
  4. Add octopus and boil for about 10 minutes.
  5. Serve.

This is actually the first time that I had an octopus and it’s delicious. I just don’t like the suction cups part of it, which is not a problem, it can be easily removed.

Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.



  1. Hamfoot

    Any reason the whole dish isn’t made in the pressure cooker? I usually make adobo in the pressure cooker. So you don’t brown the octopus to the pan like you do octopus? I guess that woulnd’t be good with octopus. I think I might try just making the whole dish in the pressure cooker. Although I wonder if it would be fishy if pressure cooked in the sauce, maybe cooking it then rinsing it off and making the adobo reduces fishy flavor?

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