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Gio Linh Octopus
Gio Linh Octopus

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Ingredients

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Công thức sốt ướp bạch tuộc

  • Shallots 40.0 g
  • Red hot chili peppers 10.0 g
  • Red goat horn chili 60.0 g
  • Garlic 60.0 g
  • Culantro 80.0 g
  • Garlic oil 80.0 g
  • Pineapple 30.0 g
  • Palm sugar 180.0 g
  • Knorr Seafood Seasoning Powder 1.5kg 50.0 g
  • Fish Sauce 15.0 g
  • Chili sauce 100.0 g
  • Five-spice powder 6.0 g
  • Curry powder 2.0 g
  • Coconut water 60.0 g

Thiên lý ngâm chua ngọt

Sốt hành nướng

Gel chanh

Tương ớt lên men

Bạch tuộc Gio Linh

  • Tart base 60.0 g
  • Chervil leaves 20.0 g
  • Garnish flowers 10.0 g
  • Sesame leaves 60.0 g

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Preparation

  1. Công thức sốt ướp bạch tuộc

    • Prep all ingredients and seasonings according to the recipe measurements.
    • Transfer all ingredients and seasonings into a blender, process until completely smooth to yield the marinade base.
    • Soak the octopus in an ice bath inside the refrigerator for 2 hours to reduce salinity. Then, marinate the octopus for another 2 hours before cooking.
    • Pre-heat the combi oven to 185°C and roast the octopus for 6 minutes. Remove from the oven, brush with the marinade, and let it rest for 10 minutes to absorb the extra flavors.
    • Blast-chill the octopus, then finely dice it and keep chilled for service.

  2. Thiên lý ngâm chua ngọt

    • Prep all ingredients and seasonings according to the recipe measurements.
    • Blanch the Tonkin jasmine (hoa thiên lý) in boiling water for 5 seconds, immediately shock in an ice bath, then squeeze out the excess water.
    • Whisk the water, sugar, lime powder, and salt together until completely dissolved.
    • Place the galangal, lime leaves, and Tonkin jasmine into a vacuum bag, pour in the pickling liquid, and vacuum-seal. Store in the refrigerator overnight.
    • Transfer to a colander to drain completely and keep chilled for service.

  3. Sốt hành nướng

    • Prep all ingredients and seasonings according to the recipe measurements.
    • Blanch the spinach in boiling water for 5 seconds, immediately shock in an ice bath, then squeeze out the excess water and finely chop.
    • Heat the cooking oil, flash-fry the green onions until fragrant and tender, then spread them evenly onto a tray and blast-chill.
    • Transfer all ingredients and seasonings into a blender and process into a sauce. Ensure it is blended until completely smooth, then pass through a fine-mesh sieve, scraping well to extract all the sauce.
    • Transfer the sauce into a vacuum bag, vacuum-seal tightly, and store in the refrigerator until ready for service.

  4. Gel chanh

    • Prep all ingredients and seasonings according to the recipe measurements.
    • Bruise the lime leaves to rupture the cells and release their essential oils.
    • Infuse the leaves and ingredients for 30 minutes to ensure the agar-agar powder is fully hydrated before cooking.
    • Bring the mixture to a boil, then allow it to cool down naturally; this keeps the leaves vibrant green and allows the star anise to release its aroma.
    • Chill until the jelly sets firmly, then transfer to a blender and process until completely smooth.
    • Add the lime powder into the blender during the processing step.
    • To enhance clarity and achieve a translucent gel, place the mixture into a vacuum chamber sealer to de-aerate and remove trapped oxygen bubbles.

  5. Tương ớt lên men

    • Prep all ingredients and seasonings according to the recipe measurements
    • Transfer all ingredients and seasonings (excluding the xanthan gum) into a blender and process until completely smooth to yield the fermented chili sauce base.
    • Next, gradually add the xanthan gum while blending until the sauce reaches a smooth, thickened consistency with no signs of separation.
    • Transfer the sauce into a vacuum bag, vacuum-seal tightly, and store in the refrigerator until ready for service.

  6. Bạch tuộc Gio Linh

    • Use an 8cm round cutter to stamp out the perilla leaf and place it on the plate, then set the tart shell directly on top of the leaf.
    • Assemble the components into the tart shell in the following order: pickled Tonkin jasmine, green onion sauce, diced octopus, and fermented chili sauce.
    • Garnish the dish with edible flowers and chervil leaves for service.