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Wednesday, August 14, 2013
ingredients: 1 cup natural vinegar, 2 medium onions, peeled and finely chopped, 1 thumb-sized ginger, peeled and finely diced, 2 small birds eye chili, minced, ½ tsp ground pepper and 1 tsp salt or to taste. You can substitute “calamansi” extract to vinegar and add MSG if you like. Procedure:
In a large non-reacting deep bowl, non-metal if possible, mix the vinegar, ginger, onions and chili. Dump the diced octopus meat and mix all the ingredients.
Add in ground pepper and season with salt. Stir it once more and let stand for several minutes for the taste to fully develop. Adjust the seasonings accordingly.