I came up with this dish after finding frozen baby octopus in one of the Asian stores. Growing up, my mother would stir fry sotong/ squids with tomatoes, sliced onions and chilli paste. I tried to adapt my mother’s dish using baby octopus.
The Singaporeans have a colloquial saying “blur like sotong”. It describes someone who is spacey like a squid that is blinded by its own ink.
2 tablespoons of peanut oil
1 yellow onion cut into strips
1 tablespoon of Mae Ploy Red curry paste
1 tablespoon of curry powder
1/2 teaspoon of belachan (I used very little because it is very salty)
2 tablespoons of mustard seeds
1 cup of tomato ketchup
2 pounds of baby octopus cut into halves
6 tomatoes on the vine cut into wedges
2 tablespoon of lemon juice
5 sprigs of chopped cilantro
Heat oil in a pan, add in yellow onion strips. Before the onions turn brown, add in curry paste, curry powder, belachan and mustard seeds. When the paste starts smelling fragrant, add in baby octopus. When the octopus are almost cooked, add in tomato ketchup. Stir and flip until the octopus are cooked then add tomato wedges, lemon juice and chopped cilantro. Mix well, then turn off heat.
Copyright 2012 From the Kitchen of Eloise