Drain and discard everything but the octopus and potatoes. Octopus with potatoes called Pulpo Gallego in Spain comes from the northwestern Galician region. Octopus is a specialty and a common catch for local fisherman.
Bahan Membuat Octopus potatoes
- It's of Minyak untuk menggoreng.
- Prepare of Stiker edibel karakter(opstional).
- It's of Kepala gurita.
- Prepare 250 gram of tepung kentang(boleh kentang biasa dikukus, dihancrkn).
- It's 1 sdm of tepung maizena.
- You need 1 sdm of kaldu jamur.
- You need 1 sdt of merica bubuk.
- You need 1 sdm of bubuk garlic.
- You need of Kaki Gurita.
- You need 3 buah of sosis ukuran sedang, masing2 bagi 2, belah mjd 4 bagian.
- It's of Bahan pencelup:.
- Prepare 2 sdm of tepung maizena.
- Prepare Secukupnya of air.
- You need 1 sdt of kaldu jamur.
- Prepare of Bahan pencelup ke 2.
- You need of Tepung panir.
Langkah Memasak Octopus potatoes
- Campur tepung kentang dengan air, aduk perlahan..
- Tambahkan semua bahan kepala gurita. Aduk hingga semua tercampur rata..
- Potong sosis jadi dua bagian dan iris tengahnya jadi empat bagian, jangan sampai putus. Ambil sedikit adonan kepala gurita, ambil sosis yg sudah dipotong, kemudian lekatkan adonan kentang di ujung sosis yang tidak terpotong, sambil ditekan² hingga membentuk seperti kepala. Celupkan kedalam adonan pencelup yang sudah disiapkan..
- Kemudian balurkan ke bahan pencelup ke dua yaitu tepung panir, sambil ditekan untuk merapikan. Lakukan hingga semua gurita habis. Panaskan minyak dan goreng, goreng hingga matang dan merata. Jika sudah, angkat, tiriskan, dan sajikan.
Add the bay leaves, and spread the crushed garlic on top. Optionally, garnish with grilled or sautéed onions, sliced tomato, and/or black olives. Italian Octopus and Potato Salad is an easy recipe, made with few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra virgin olive oil and lemon juice. You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria.
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