PenangTime.com: Recipe Guide
BOILED OCTOPUS
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 500g baby octopus (cleaned)
- water for boiling.
- For the Dipping Sauce:
- 3 cloves garlic (minced)
- 2 red chilies (minced)
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup crushed roasted peanuts.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Dipping Sauce: In a small bowl, combine the minced garlic, minced chilies, lime juice, fish sauce, and sugar. Stir until the sugar is dissolved. Stir in the crushed peanuts.
- Boil the Octopus: Bring a pot of water to a rolling boil.
- Blanch the Octopus: Add the baby octopus to the boiling water and blanch for a very short time, about 30-60 seconds. The octopus should be cooked but still crunchy and tender. Overcooking will make it rubbery.
- Drain and Serve: Immediately remove the octopus from the boiling water and drain well. Serve hot with the prepared dipping sauce.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The key to this dish is the texture of the octopus.
- Do not overcook it.
- Blanching it quickly in rapidly boiling water is essential.
- The dipping sauce provides all the flavour, so feel free to adjust the ingredients to your taste.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Boiled Octopus in Penang and compare flavour profiles.