#chefseries / March 2018 – Fried Sambal Octopus
Spiced pumpkin puree, Roasted Kabocha, Pressed chorizo, Sambal rubbed octopus with afilla salad
A fresh free-mantle octopus leg rubbed in local sambal spices and deep fried to perfection – what’s not to love? I always had a weakness for octopus, especially those prepared crisp on the outside and soft on the inside. This dish was just that.
The saltiness of the chorizo complemented the sweetness of the roasted kabocha (or Japanese pumpkin) nicely. My mind was slightly confused as to exactly which range of cuisine this dish falls under – an Australian star ingredient, Japanese accompaniments yet prepared in a very Spanish way. The epitome of ‘fusion’ i must say.
Check out the time-lapse of the plating of this dish below. Wonder what’s in store for the next #chefseries!