Ginataang Pusit

For our third issue on Filipino Authentic Dishes we have Adobong Pusit na Ginataan,


  • 1 kilo Octopus
  • 1 medium size niyog for your gata (coconut milk)
  • 1 small size ginger (kapirasong luya)
  • 3 pcs green chili pepper (3 piraso siling pangsigang)
  • a pinch of salt and msg


  1. Making coconut milk- Coconut milk is not the juice inside a coconut, although this liquid does make a satisfying drink.
  2.  Rather, coconut milk is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow’s milk.
  3. My family usually make 2 batches of coconut milk, the first one is called kakang gata, the second one is I don’t know, what its for is to pre-cook the octopus until its tender.
  4.  Making kakang gata is adding a half cup of hot water to the pulp, then place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract the milk.
  5.  To make the second milk is just add another 1 cup of water and repeat the process and put the milk in a casserole.
  6. Add the octopus, ginger, green chili pepper, garlic and salt/msg.
  7.  Boil until octopus is tender or the milk is almost dry.
  8.  Then add the kakang gata, and let it boil for 5 minutes.

(via rhyannefranz)

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2 Responses

  1. charity December 25, 2010 at 4:38 am

    favorite q rin yan sobRang sarap., picure p lang katakamtakam na!!!

  2. zunkian September 28, 2011 at 12:34 pm

    I think the main ingredient is called squid not octopus. Though octopus is very popular in japanese cuisine as well.


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