What would you do if your friend has an abundant supply of kaffir limes or biasong (in Cebuano)? Make Thai-inspired dishes of course!
One of the higlights of my trip to Iligan was to cook a lot of seafoods. I stayed with a friend’s house on my first night, had time for a quick visit to the market, got some squid and these little octopuses screaming to be grilled. The squid I sauteed with cashew to make a squid and cashew stirfry. The octopuses were grilled and made into a salad.
Grilled octopus salad
Baby octopuses
Salt
Juice of 2 kaffir limes
Dressing:
Juice of 2 kaffir limes
2 tbsp vinegar
1 tbsp sugar
Salt to taste
2 kaffir leaves, sliced thinly
chives and tomatoes for garnish
Marinate octopuses in salt and lime for a few minutes and grill until cooked. Meanwhile, mix the lime juice, vinegar and sugar. Check for taste and adjust salt as necessary. When octopuses are cooked, line on a plate, drizzle with dressing and garnish with tomatoes, kaffir leaves and chives.
This tasted good! The octopus was succulent and juicy and the dressing just right. Both the kaffir limes and chives were grown in my friend’s garden, perfect for sharing with Grow Your Own hosted this month by Andrea.
PS – I’m hoping one of these octopuses is Paul the octopus! Go Oranje!
Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever.