Yes folks. You read it right. Octopus tentacles are what Pikelet and Lollo chose from the seafood counter at Central Market today. Why not I thought. It would be fun. So what next?
I bought 2/3 lb, rinsed them well in water and dried them with paper towels. Then threw them in a little plastic container with a very generous tablespoon of unbleached white flour and 1 teaspoon of Inchi Kabin curry powder.
“Inchi what now?” I hear you ask. Inchi kabin curry powder is from the Peranakan culture, a small communinity of Chinese immigrants who settled and assimilated with the local Malay community along the British Straits settlements of Malaya and the Dutch controlled island of Java around the late 15th century. The two communities intertwined and resulted in a rich and colorful culture now commonly referred to as Peranakan. Their cuisine, known as Nonya cuisine is equally rich and sublime.
I usually use the Inchi kabin curry powder in a fried chicken recipe called Inchi Kabin chicken. Here’s a recipe from Madam Kwong’s kitchen if you want to check it out. But really, you can use any type of curry powder you have on hand. I figured it’s a great time to introduce a curry flavor into their itty bitty diets and a teaspoon will do the trick.
Back to the tentacles. Next put a lid on the plastic container and shake till the tentacles are coated with the curry powder and flour mix. Heat two tablespoonfuls of canola oil in a non stick fry pan on high heat. Drop the tentacles in carefully, one at a time till they shrivel up and turn brown. Pop the tentacles onto paper towels to remove excess oil, sprinkle with sea salt to taste and enjoy.
The kids loved it. If your children like calamari, this is a great alternative. Plus Pikelet especially thought the tentacles were fun to pull apart!
Till our next happy meal!