if you want to know, Bacalhau is Codfish and the "pastéis" are made with a potato paste, eggs, onion and some other simple ingredients, it's quite an easy recipe 🙂
As a portuguese I'm glad you guys liked it. Octopus dishes are literally my favorite from portuguese cuisine. Sometimes my mom boils the octopus in red wine, yes in red wine 😂 and it turns out really good. In portuguese cuisine you need some key ingredients like: olive oil, garlic, onion, wine
Muito obrigado por apreciar a nossa comida 🙏🏻 Serão muito bem vindos ao nosso humilde país 😀 Tem de experimentar “bacalhau a brás” , “cozido a portuguesa” e “pastel de nata”. Até breve!
Hello, the main trick to get a tender octopus: For size and time reference: A small/1kg octupus, boil it with a bit of olive oil, 1 onion cutted in halfs, a bit of garlic and 1 bay leaf! Octupus dont need salt in the water (important)! Process: After a good hand wash and when the water starts boilling, hang the octupus with your hand and put the part of the legs in and out 3 times (like giving him 3 quick imertions before you let him completely in the boiling water), this way octopus legs muscles don't contract caused by thermic shock and don't became thick and hard during the rest of the boiling process. After +-30min, try to stick a leg with a fork and it should be tender, if not, give a few more minutes. After boiling it completely, turn off and keep it inside the pan, tapped for 3/5min to rest! After that you can chop and prepare your final recipe of octupus. A simple summer cold salad, a "Lagareiro" way (with pre boiled roasted potatoes, extra olive oil, "grelos veg" and olives in the hooven, or like in your video, you can also make the Portuguese Octupus Rice! You can find the recipe easily). Octupus must always be boiled first for a success recipe 👍Cheers from Lisbon.
I was taugth diferent. I was always told that the secret to tender octopus was frezzing and then pressure cooker. It was explained to me that when you frezze the octupus the water inside creates sharp ice cristals that then expand, this process puntures and rips most of the hard muscle fibers in microscopic ways. Once defrosted it goes in the pressure cooker to make sure it cooks evenly and finnhises tenderizing. Even whe we (my family) were luck enough to actualy catch fresh octupus, we would always put it in the freezer first.
@@beatriztrigo4731 Both methods work, but the latter is faster. On a side note, you can boil the octopus in a normal pot with the lid on or a cast iron one. As soon as the whole onion (with skin) is cooked, the octopus is cooked as well. It will take about 45 minutes. I always do it this way since when I moved to Norway 10 years ago I couldn't find pressure cookers anywhere!
Hi Silverren! I sure do hope you do have the chance to go to Portugal and enjoy our food directly from the source! Thank you so much for the wonderful comments you’ve made about our food ❤
Brasileira de decência Chinesa aqui. Infelizmente muitos desconhecem a comida portuguesa e brasileira. E muitos não sabem que a comida portuguesa teve influências na Ásia como no Japão (tempurá, Castela) e em Hong Kong, China (natas de Belém).
As a portuguese it was really intersting that the octopus being tender was such a surprise to you, but yes it's supposed to always be tender and soft :) I m also surprise at how authentic everything looked, especially the polvo à lagareiro, it had all the most usual sides with it to be 100 authentic it only needed to have a loot more olive oil😂, looks delicious 😋 hoped you enjoyed the food, pls come to portugal to try some more special here in the north we have some amazing cuisine 😊
Portugal and Korea, so far each other with so much in common: Almost the same latitude - same contrast between winter and summer Same ancient contact with the sea and sea food I'm Portuguese and I do appreciate the Korean food too.
Loved your video on Portuguese food in Korea. As a Portuguese from Porto, in the North of Portugal, I may say that Portuguese traditional food is the best: savory or sweet dishes. 💖From Portugal 🇵🇹
culturas peninsulares com forte ligação ao mar. resultado: pratos incríveis de peixe (e não só). nós aqui estamos a começar a conhecer a comida coreana e adoramos!
Nós comemos os pastéis de bacalhau sem molho. Que engraçado terem posto 😮 E sim, aqui cozemos muito o polvo até ficar super macio. Para o paladar português, o polvo não pode estar firme. :) Eu sou vegana e tenho imensa pena dos polvos, mas sei que as pessoas adoram comer e é considerado uma iguaria.
Olá! O polvo costuma ser guardado no congelador uns dias, antes de ser cozinhado, para ganhar essa textura. 😍 Obrigada por virem conhecer a nossa gastronomia.
Dá gosto ver como habitantes de um pais tão longínquo como a República da Coreia apreciam tanto a comida portuguesa. Eu também gosto bastante da comida coreana. Existem alguns restaurantes coreanos em Lisboa e a experiência foi muito boa. Saudações portuguesas para os nossos apreciadores gastronomicos coreanos. Obrigado.
É realmente gratificante ver que gostaram dos pratos portugueses pena nao terem experimentado mais variedades, gostei também do facto de irem falando sobre factos acerca de Portugal durante o video e é pena Portugal não ter tanto reconhecimento a nivel historial eramos muito influentes para outras culturas e agradecer por realizar este video muito bom e ate uma próxima abraço de um espectador português 🇵🇹🇰🇷
E atrás de vocês esteva presente durante o vídeo um presunto com bastante bom aspeto e espero eu que seja deveras um presunto português ou ibérico e que tenham tido a sorte de o experimentar.
Foi um bom momento porque pude experimentar a comida portuguesa e lidar com os materiais relacionados com Portugal. E na verdade eu também queria mostrar para vocês o pernil nas minhas costas, mas era uma maquete!
Polvo a lagareiro primeiro coze com água , cebola inteira , alho , salsa, louro azeite tudo dentro da panela quando a cebola estiver cozida tirar o polvo e grilhar de preferência em carvão ( mas pode ser no forno ) . para o molho azeite é alho não deixar queimar o alho . A batata é lavada tem de ser média ao pequena corta um pouco mas não até ao fim leva ao forno só com sal e deixa assar no fim com um pano dá-se um pequeno murro e é acompanhado com grelos . Bom apetite ❤
Hi from Portugal. Glad you appreciate some of our food. the "polvo" needs to be very well cooked in order to be tender. salted codfish is one of our favorite ingredients and we have more than 350 recipes of it. in Bothe cases if you are used to the strong and unique flavors it is easy to enjoy it. Potatoes (not peeled) baked with olive oil are my favorites.
Portuguese cuisine is very diverse and considered one of the best. I visited Korea once, and I loved every moment, but when it comes to eating I'm not very good at trying new flavours, despite living in London I only cook Portuguese food with Portuguese ingredients, so in Korea it was very difficult, especially since I can't eat nothing spicy lol, I remember one of the lunches I think in Busan I chose octopus because I love it and the picture didn't look spicy, but it was huge, it looked like it was for more than one person and it was so tough that I couldn't eat it, but I loved eating비빔밥,불고기, 잡채 and 자장면 and 치맥 both what I ate at Banpodaegyo Bridge and at Kim Hyun-joong's restaurant. I regret not having had the opportunity to taste the famous Korean barbecue, because all the restaurants I tried always told me 2 people and I was alone
Thank you for your interesting comment, I hope to have an opportunity to visit Portugal soon. And I really expect the 3rd match that Korea vs Portugal next week :)
What a great video. The food looks original and the textures (polvo/octopus cooking technic must be really accurate ). We say that we have 1 different way of cooking codfish/bacalhau for every day of the year. Its also Funny both KR and PT area top 5 fish consumption in the world(per capita/Kilos of fish per person.(1st Iceland, indonésia ,portugal, south korea, Norway japan ,). i was "happy" to hear about the 2002 KR-PT match. and you mentioning figo rui costa and pauleta before ronaldo just shows how "true" your words are. Hope You can Visit Portugal eat our food And go to Cabo a Roca!
It was glad to film this video. And it was also a nice opportunity to deal with interesting materials and delicious foods. There are not many Portuguese subscribers in Hoontamin, but I want to share this video with more Portuguese viewers. Thank you for your comment!
You guys should try a dish called cozido Portugesa very famous and had measts and also some very nice collagen piceses of meat it’s basically all our classics meats veggies and sausage in one large boil takes a while to make but it is delicious great dish for someone who wants to try Portuguese food
You have to try another national dish with codfish called "bacalhau à Brás", it's delicious! An you're welcome to visit Portugal whenever you want. I think you'll love my country. God bless you all, corean people.
I came across your video on my feed and as a Portuguese citizen I had to watch it. I must say, I am quite surprised how well you say Portuguese words, not bad at all my friend, it´s as if you always spoke Portuguese. Kudos to you, glad you enjoyed our traditional cuisine.
실버렌님과 같이 콜라보 하셨네요. 너무 미소가 아름다워요! 말씀도 잘하시고.. 너무 반갑습니다. 저는 다 맛있어보이지만 그 중 저 문어 스테이크가 먹고 싶어요. 실버렌님께서 말씀하신것 처럼 바질페스토 소스 너무 좋아하는데 진하다고 하니까 더 맛있을꺼 같아요. 포르투칼 음식이 생소했는데 와인이 들어가서 더 풍미가 느껴지는군요. 너무 맛있는 음식! 소개해 주셔서 감사해요! 크로켓은 신기하기만 하네요. 고구마 같기도 하고 ㅎㅎㅎ 다 부드러워서 너무 맛날꺼 같아요. 다음에도 또 좋은 소개 부탁드려요 훈타민님~
Hey guys! Portuguese person here! We Portuguese really love our food and seeing someone from a different culture enjoying it also is totally awesome and so emotional! Thank you for the cultural exposure and I’m so glad you enjoyed it so much! Also compliments to the chef!
Hi!! Nice video! Im Portuguese and about the octopus topic, usually here people boils the octopus with wine but before they have to "beat" the octopus with the wooden rolling stick. These two tecniques makes the octopus super tender !! Glad you enjoyed the gastronomy of Portugal. And by the way you only tasted the tip of the iceberg hehehe
Be welcome to Portugal when you have opportunity to visit us. The Korea culture is growing and is being very appreciate by Portuguese people. Thank you and have a nice day 😊
Happy to see people of other countries that like our food,as also, I personally love your culture. unfortunatly,never been in korea but already had been in some asian countries as China,Thailand, Japan and Indonesia,but next stop would be Korea for sure :) Wanna know a bit more of Korea because I saw that each asian country have some differences, the the culture himself, love it
So nice you enjoyed our food. A little cooking tip if you want to get that tenderness on the octopus: use a pressure cooker. Usually 15 to 20 minutes should be enough to soften it :)If you just boil it in a regular pot, you probably need at least 45 to 60 minutes. Cod cakes have potato mixed in with herbs. By the way, we use "salty cod" as a mean to preservate it. once we want to cook it, we have to remove the salt...that means 1 or 2 days in fresh water to do thr job. During that time you will have to change the salty water. Enjoy!
is not only the ingridients and the origin of food. it spretty sure that portuguese food is realy rich in all aspects. from poor to rich, we can do dishies 5stars. i think we should felicitate the Chef that made this portuguese food flavor similiar to the origin country. glad they realy enjoyed. Grats to the CHEF. Grats to Hoon and Silvereen. hope you do more tasty portguese foods like patries.
I love this video so much! I am from Portugal and it’s so cool to watch you enjoy our food! 🙏🏼❤️💚 I hope you have the chance to try more dishes! Cheers!
I usually don't like this tyoe of videos, because it's usually just easy content of people filming while eating. But you did your research, you actually comment intelligently on the food, ... You are very knowledgeable and that makes the video very enjoying and educational. Wish you the best!
Hi there! I'm from portugal and it's really pleasant to see people from other countries loving pur gastronomy! In the end you said you wanted to experience our culture. If you wanna come to Portugal feel free to tell me, I can help you look around and tell you the best places for things and food 😁
There are alot of videos of "X tries food from Y country" and from the ones i saw, this one is fantastic, one of the best, food loks authentic and nicely cooked and you picked nice diches to try, great job
The trick for our octopus being so soft is that it's always frozen, even if we buy it fresh we freeze it first, some say if you freeze it in ocean water it's even better.
I loved the video, your interaction and the fact that you could try the tender octopus. Only the wine was missing and olive oil ! The secret to have the octopus cooked so tender is to freeze it before cooking. Cook it with not much water, onion to give it a good flavour, 40 minutes and it's good to go! Hope to see you in Portugal some day!
Glad you guys enjoyed it! P.S.( The trick for making the octopus so tender is a secret.. that Portuguese and Spanish people were able to achive each on their own way.. and by the way.. I know how to do it!) ;)
Family always owned restaurants and usually we 'beat' the octopus with corn starch for like 10/15 min to remove the jelly part outside and it helps to make the fibers tender. U also cannot boil it for long or just dump it at once in the boiling pan or gets chewy. Glad u liked it ❤
we have a way of cooking octopus that consists of dipping the octopus for 5-10 seconds in the boiling water that we have in the pan, removing it and repeating three more times, before letting it boil for about 20-30 min in a pressure cooker. Hope it helps
My favorite foods are Esparguete à Bolonhesa and Bacalhau à Brás. Portugal also has some delightful sweets like Pastéis de Belém (de nata) and Pampilho (from Santarém, where I live). We are very grateful for your reviews on our food. Please come anytime! ❤
As a Portuguese myself, I can say with confidence that those dishes looked exactly how we would look if we cooked them here, so great choice of restaurant to find in korea! Cheers! If they have more dishes you should definitely do a part 2!
Thank you for your comment, and also thanks for Portuguese viewers visited my channel! Seeing this situation, I actually want to go to Portugal. As you see, I started to visit various countries from this year. However there are not enough flights yet, so I don't know when that will be yet. But if I can have a chance, I want to visit Portugal and experience wonderful foods!
Lovely to see how much you enjoyed our Portuguese cuisine. The Bacalhau or salted, dried cod is reconstituted by soaking it in water for a good 48 hours, changing the water every few hours. It is then boiled, drained, cooled, and then shredded with your hands, in a clean dishtowel, or in a food processor (briefly); the finer you shred the fish, the more it will melt in your mouth. You then add mashed potatoes, parsley, very finely minced onion and a couple of finely minced garlic cloves or you can choose to use onion and garlic powder, a little salt and pepper, and a couple of eggs adding one at a time as needed so it doesn't get too wet. Mix it well and then form balls and roll in your hands. Fry in hot Canola or Vegetable oil till golden. Delicious!!!
Lovely content, as a portuguese citizen I'm really glad to see how food can wake a lot of amazing feelings with the power of connecting human minds! I would just like to add here that Ukulele is actually not originally from Portugal. Portuguese people had their Cavaquinhos or even Braguesas (both made on different locations in Portugal) with them on their ship trips through the world, and when in Hawai, as very well mentioned, the people there liked it so much that they had to recreate it with their own vibe and sound :)
They are so cute enjoying the food and describing the flavors. 😋😊💖 So nice to watch. Next time, try Bacalhau A Bras and Carne De Porco A Alentejana. 💚💛❤
Thank you for your video. The rreason for octopus being so tender is this: if it is fresh, it has to be beaten for at least one hour, otherwise it has to be frozen at least for 3 days. And even after taht, it will be boiled, prior to prepare the rest of recipe. Enjoy and a HUGE thank you for enjoy so must our cuisine :)
Hello! First of all, thanks for showing some Portuguese food. Yes, some food, as there are many people who have no idea of the countless unique dishes, of the highest quality that Portuguese gastronomy has... If you notice, they tried only one type of dish, "octopus". Now I'm going to give my opinion as a lover of world food and with experience in Portuguese gastronomy, because I'm Portuguese. From the video, this octopus à lagareiro "it lacks olive oil and garlic", not being an appealing dish, as you find in a restaurant in Portugal. The octopus rice, seemed to be in excellent shape, "malandrinho as the rule". The codfish cakes also look good, but don't worry, in Portugal you don't use sauces to eat codfish cakes... As for the octopus being tender, this is due to the fact that it is previously cooked in a pressure cooker, before being cooked. the final dish. For me, there is no first place for any country when it comes to gastronomy, but for me, Portuguese gastronomy is certainly at the top of the world in the 1st, 2nd or 3rd place! From unique meat, to the considered best fish in the world and not forgetting also the fantastic seafood, which is said to be unique! The typical sweets are impressive, highlighting our pastel de nata among so many others... Thanks.
Portuguese here, if you like see food you should try "cod fish with cream", we have like 1000 ways of cook cod, and "Sardinha", this 2 are plates that you can eat in all country, very famous here, if you want meat "portuguese stew" or "cozido a portuguesa" is the main one, if you like bouth "alentejo pork"" carne de porco alentejana", portuguese deserts are very good too
Adorei o canal, para além de conversarem acerca dos pratos que experimentaram, a perspectiva histórica e, obviamente, o futebol😊 quanto respeito e senti, como portuguesa, o carinho e respeito pelas nossas tradições. É recíproco. E, quando visitarem Portugal, não se fiquem por Lisboa, percorram o país e a sua gastronomia... Vão ganhar uns quilos a mais, mas é cultura 😊 Felicidades!
Thank you for this interesting video. We portuguese like the octopus soft, so we let it boil for some time, slowly or using a pressure cooker. "À lagareiro" means "olive oil mill's fashion", and it usually means that it is served with hot olive oil and garlic barely cooked on it. Usually the potato is cooked unpeeled, by boiling or ovening. If the potatos are too dry, just soak it in the olive oil. I personally like to also season it with vinegar, it's a great combo with olive oil. That olive paste isn't the traditional way, but surely we almost always add olives to a meal somehow.
There are many many bacalhau dishes in Portugal from fried dishes like Bacalhau a Bras and Bacalhau a Braga to the creamy and indugent Bacalhau com Natas - please give them a try. If you want to keep your octopus soft then freeze it first (freezing tenderises the flesh of the octopus) and then only cook it for a short time or cook it for a very long time. Anything inbetween results in tough chewy octopus. You should also indulge yourself with Portuguese chacuterie and cheeses
Congrats to all for the video, i love to see the name of my country talked all over the world. By the way you need to try ameijoas á moda de São Jorge (Azores island), sopas do espirito do Santo (São Jorge Island), Carne carne de porco à alentejana (with São Jorge clams).
Of course I know Portugal influenced on the Eastern historially, especially guns and rifles 500 years ago. And I'm not interested in what Portugal brought to China and India. But I want to say this to avoid any misunderstanding - Even Korea have teas and spices that are thousands of years old. There are such things in every country in the Eastern I think. I hope to prevent some viewers from misunderstanding through your comments that (all) teas and spices were spread from Portugal to the Eastern countries.
You can cook "polvo" in many diferent ways but to get super tender, it has to be frozen previously. The fibers will break. Then just cook it, a glass of water and an onion. When the onion is soft, the octopussy is cooked.
"Pastel de Bacalhau" "cod fish cake" we don't eat it with any sauce neither with cheese in it, as now they sell it for tourists. We eat it by hand, like finger food. Polvo à Lagareiro is not so traditional, is a more recent invention maybe with 20 or 30 yo. What is a really old recipe with the name "à lagareiro" is the codfish. "Lagareiro" means the person that works on a "Lagar" and that is a place from where you extract the olive oil from the olives. From the original recipe very seldom you will find it in a restaurant because takes long time to cook, and time is money. The original recipe: you put on a rectangular tray container that can go to the oven, the codfish that spent 2 to 3 days inside of cold water (to moister and remove the excessive of salt), lots of garlic, more the better, (I personally ad also onion, but does not belong to the original), fill in with olive oil until is 1 finger tall, yes it is a LOT of olive oil! That is why this recipe had to be invented by the olive oil workers :D then it is ready to go to the oven, you bake it under 180°C for 20 or more minutes. On the side, on another tray, you put LOTS of small potatoes (because you will have all that codfish/garlic olive oil taste, to be dunked by them), with skin very well washed, sprinkled with thick salt, put them also in the oven. They will be ready if when you give a punch in them (very funny to do) and they get half smashed, means that they are ready, when served in a dish with the codfish, to absorb all the olive oil that you pour over it. One advice make it for lunch never for dinner... This is one of traditional dishes served in Christmas time, never octopus. On those times it was dangerous to go to the sea in winter, so fresh fish and octopus was not on the main winters menu of the grandmothers times... Dried salted Codfish, when well preserved can last months, this is among others, one of the reasons that Portuguese have more than 1000 ways of cooking codfish.
The tender octupus is made by either freezing and thawing (the ice crystals break the muscle fibres) or by beating up fresh octupus really thoroughly (and I mean _really_ beating it up, full force punching and hammering and swinging onto a table)
![Portugese food and pastries that will make you hungry [Editor’s Picks / Battle Trip]](http://i.ytimg.com/vi/CNlU0mKXLvg/mqdefault.jpg)
![Portugese food and pastries that will make you hungry [Editor’s Picks / Battle Trip]](/img/tr.png)
É tão giro ver pessoas de fora a gostarem dos nossos pratos Portuguese
Obrigado!
Mesmo ahah! Tão giro!
ooooohhhhhhhhhhhhh, dá cá um beijinho
@@hoontamin Vocês são pessoas muito simpáticas e culturais. Adorei o video
a unica coisa que ainda temos de bom e a comida mesmo, de resto é um pais condenado
They are really enjoying themselves with Portuguese food...can't blame them, it's some of the best food in the world.
Thanks!
I'm from Portugal I feel proud when I see people from other nations enjoying our culture thank u blessed life love from Portugal ❤
Thank you for your comment!
if you want to know, Bacalhau is Codfish and the "pastéis" are made with a potato paste, eggs, onion and some other simple ingredients, it's quite an easy recipe 🙂
As a portuguese I'm glad you guys liked it. Octopus dishes are literally my favorite from portuguese cuisine. Sometimes my mom boils the octopus in red wine, yes in red wine 😂 and it turns out really good.
In portuguese cuisine you need some key ingredients like: olive oil, garlic, onion, wine
Thank you for your comment! :)
That is true. Octopus boiled in red wine with a onion inside, is typical from Azores.
I start cooking with one bottle then the i dont remenber any thing alse. hehheheheeh
@@ruimagro72 i tried octopus bought from costco. comparable no?
Muito obrigado por apreciar a nossa comida 🙏🏻 Serão muito bem vindos ao nosso humilde país 😀
Tem de experimentar “bacalhau a brás” , “cozido a portuguesa” e “pastel de nata”.
Até breve!
Obrigado pelo seu comentário!
His portuguese pronunciation was so good! Better than a lot of anglos who attempt it
Thanks!
Hello, the main trick to get a tender octopus: For size and time reference: A small/1kg octupus, boil it with a bit of olive oil, 1 onion cutted in halfs, a bit of garlic and 1 bay leaf! Octupus dont need salt in the water (important)! Process: After a good hand wash and when the water starts boilling, hang the octupus with your hand and put the part of the legs in and out 3 times (like giving him 3 quick imertions before you let him completely in the boiling water), this way octopus legs muscles don't contract caused by thermic shock and don't became thick and hard during the rest of the boiling process. After +-30min, try to stick a leg with a fork and it should be tender, if not, give a few more minutes. After boiling it completely, turn off and keep it inside the pan, tapped for 3/5min to rest! After that you can chop and prepare your final recipe of octupus. A simple summer cold salad, a "Lagareiro" way (with pre boiled roasted potatoes, extra olive oil, "grelos veg" and olives in the hooven, or like in your video, you can also make the Portuguese Octupus Rice! You can find the recipe easily). Octupus must always be boiled first for a success recipe 👍Cheers from Lisbon.
Oh thank you for your comment! It helped me so much to understand :)
No water to cook octopus
I was taugth diferent. I was always told that the secret to tender octopus was frezzing and then pressure cooker. It was explained to me that when you frezze the octupus the water inside creates sharp ice cristals that then expand, this process puntures and rips most of the hard muscle fibers in microscopic ways. Once defrosted it goes in the pressure cooker to make sure it cooks evenly and finnhises tenderizing. Even whe we (my family) were luck enough to actualy catch fresh octupus, we would always put it in the freezer first.
This is actually accurate, and also works perfectly with Tentáculos de Pota.
@@beatriztrigo4731 Both methods work, but the latter is faster. On a side note, you can boil the octopus in a normal pot with the lid on or a cast iron one. As soon as the whole onion (with skin) is cooked, the octopus is cooked as well. It will take about 45 minutes. I always do it this way since when I moved to Norway 10 years ago I couldn't find pressure cookers anywhere!
훈타민님과 함께 맛있는 포르투갈 음식체험 촬영 너무 즐거웠어요~!!
영상 보니 또 생각나는 포르투갈 음식!!!! 언젠가 포르투갈에 직접 가서 먹어보고 싶어요~~!!!❤❤❤
바쁘신 중에도 출연해 주셔서 감사했어요~! 덕분에 즐거운 촬영이었습니다!
Come visit us here 😀🥳
Hope that you will come and have a wonderful experience, greetings from Portugal.
Hi Silverren! I sure do hope you do have the chance to go to Portugal and enjoy our food directly from the source! Thank you so much for the wonderful comments you’ve made about our food ❤
A melhor cozinha do Mundo, mesmo que outras sejam mais privilegiadas! A mais variada e completa!
Brasileira de decência Chinesa aqui. Infelizmente muitos desconhecem a comida portuguesa e brasileira. E muitos não sabem que a comida portuguesa teve influências na Ásia como no Japão (tempurá, Castela) e em Hong Kong, China (natas de Belém).
As a portuguese it was really intersting that the octopus being tender was such a surprise to you, but yes it's supposed to always be tender and soft :)
I m also surprise at how authentic everything looked, especially the polvo à lagareiro, it had all the most usual sides with it to be 100 authentic it only needed to have a loot more olive oil😂, looks delicious 😋 hoped you enjoyed the food, pls come to portugal to try some more special here in the north we have some amazing cuisine 😊
I seemed to find a suitable authentic restaurant, thank you for your comment! And I hope to visit Portugal soon :)
I’m Portuguese and I love Korean people you guys are AWSOME!
Thank you for your comment!
Portugal and Korea, so far each other with so much in common:
Almost the same latitude - same contrast between winter and summer
Same ancient contact with the sea and sea food
I'm Portuguese and I do appreciate the Korean food too.
Thank you for your comment!
Exactly! Talvez seja por isso que a cultura e o povo coreano tanto me fascinam ☺️
Numa próxima, mete o bolinho de bacalhau no meio de um pão e acompanha com uma cerveja. 👌Top
Obrigado pela informação!
😂
I LOVE YOU KOREAN PEOPLE!!! From Portugal!
Thank you!
Loved your video on Portuguese food in Korea. As a Portuguese from Porto, in the North of Portugal, I may say that Portuguese traditional food is the best: savory or sweet dishes. 💖From Portugal 🇵🇹
Thank you for your comment!
culturas peninsulares com forte ligação ao mar. resultado: pratos incríveis de peixe (e não só). nós aqui estamos a começar a conhecer a comida coreana e adoramos!
Obrigado pelo seu comentário!
Nós comemos os pastéis de bacalhau sem molho. Que engraçado terem posto 😮
E sim, aqui cozemos muito o polvo até ficar super macio. Para o paladar português, o polvo não pode estar firme. :) Eu sou vegana e tenho imensa pena dos polvos, mas sei que as pessoas adoram comer e é considerado uma iguaria.
como é que és vegana com tanta comida boa, Ana?
Olá!
O polvo costuma ser guardado no congelador uns dias, antes de ser cozinhado, para ganhar essa textura. 😍
Obrigada por virem conhecer a nossa gastronomia.
Obrigado por sua informação!
This man is a most lovely gem!! Come visit Portugal anytime soon - we'll welcome you with open arms!! *P.S: we love Korea here too!!! Abraço!!!!
Thank you for your comment! I hope to visit Portugal soon!
Dá gosto ver como habitantes de um pais tão longínquo como a República da Coreia apreciam tanto a comida portuguesa. Eu também gosto bastante da comida coreana. Existem alguns restaurantes coreanos em Lisboa e a experiência foi muito boa. Saudações portuguesas para os nossos apreciadores gastronomicos coreanos. Obrigado.
Fico feliz que tenha gostado do meu vídeo, obrigado pelo seu comentário!
É realmente gratificante ver que gostaram dos pratos portugueses pena nao terem experimentado mais variedades, gostei também do facto de irem falando sobre factos acerca de Portugal durante o video e é pena Portugal não ter tanto reconhecimento a nivel historial eramos muito influentes para outras culturas e agradecer por realizar este video muito bom e ate uma próxima abraço de um espectador português 🇵🇹🇰🇷
E atrás de vocês esteva presente durante o vídeo um presunto com bastante bom aspeto e espero eu que seja deveras um presunto português ou ibérico e que tenham tido a sorte de o experimentar.
Foi um bom momento porque pude experimentar a comida portuguesa e lidar com os materiais relacionados com Portugal. E na verdade eu também queria mostrar para vocês o pernil nas minhas costas, mas era uma maquete!
Adoro ver os estrangeiros gostarem dos nossos pratos,e das nossas iguarias,muito orgulhoso❤🇵🇹👍
Loveeeee from Portugal 🇵🇹🙏🇰🇷♥️😊
Thank you!
포르투갈음식이라니! 실버렌님 온화한 미소가 돋보이는 영상이예요. 음식도 알고 음악도 알게 되어서 너무 좋네요. 🍁🍂 이 가을 포르투갈 음식 먹으면서 힐링할래요!!!🍽️!🌿✨
댓글 감사합니다~!
Polvo a lagareiro primeiro coze com água , cebola inteira , alho , salsa, louro azeite tudo dentro da panela quando a cebola estiver cozida tirar o polvo e grilhar de preferência em carvão ( mas pode ser no forno ) . para o molho azeite é alho não deixar queimar o alho . A batata é lavada tem de ser média ao pequena corta um pouco mas não até ao fim leva ao forno só com sal e deixa assar no fim com um pano dá-se um pequeno murro e é acompanhado com grelos . Bom apetite ❤
Hi from Portugal. Glad you appreciate some of our food. the "polvo" needs to be very well cooked in order to be tender. salted codfish is one of our favorite ingredients and we have more than 350 recipes of it. in Bothe cases if you are used to the strong and unique flavors it is easy to enjoy it. Potatoes (not peeled) baked with olive oil are my favorites.
Thank you for your comment!
Visite o canal do Silverren! ruclips.net/user/silverren
↑ Visit Silverren's channel!
↑ 실버렌의 채널을 방문해 보세요!
Portuguese cuisine is very diverse and considered one of the best. I visited Korea once, and I loved every moment, but when it comes to eating I'm not very good at trying new flavours, despite living in London I only cook Portuguese food with Portuguese ingredients, so in Korea it was very difficult, especially since I can't eat nothing spicy lol, I remember one of the lunches I think in Busan I chose octopus because I love it and the picture didn't look spicy, but it was huge, it looked like it was for more than one person and it was so tough that I couldn't eat it, but I loved eating비빔밥,불고기, 잡채 and 자장면 and 치맥 both what I ate at Banpodaegyo Bridge and at Kim Hyun-joong's restaurant. I regret not having had the opportunity to taste the famous Korean barbecue, because all the restaurants I tried always told me 2 people and I was alone
Thank you for your interesting comment, I hope to have an opportunity to visit Portugal soon. And I really expect the 3rd match that Korea vs Portugal next week :)
Glad you guys liked that. You should try Francesinha too from Porto, if you haven't already. Your video was really fun to watch.
Thank you for your comment!
Obrigada por virem cá e partilharem sobre a nossa comida vocês são maravilhosos ❤
Obrigado pelo seu comentário!
Eles não vieram cá ^^ Estão num restaurante chamado Namsan Winery em Itaewon. O reconhecimento continua a ser fantástico, de qualquer maneira!
What a great video. The food looks original and the textures (polvo/octopus cooking technic must be really accurate ). We say that we have 1 different way of cooking codfish/bacalhau for every day of the year. Its also Funny both KR and PT area top 5 fish consumption in the world(per capita/Kilos of fish per person.(1st Iceland, indonésia ,portugal, south korea, Norway japan ,). i was "happy" to hear about the 2002 KR-PT match. and you mentioning figo rui costa and pauleta before ronaldo just shows how "true" your words are. Hope You can Visit Portugal eat our food And go to Cabo a Roca!
It was glad to film this video. And it was also a nice opportunity to deal with interesting materials and delicious foods. There are not many Portuguese subscribers in Hoontamin, but I want to share this video with more Portuguese viewers. Thank you for your comment!
You guys should try a dish called cozido Portugesa very famous and had
measts and also some very nice collagen piceses of meat it’s basically all our classics meats veggies and sausage in one large boil takes a while to make but it is delicious great dish for someone who wants to try Portuguese food
You have to try another national dish with codfish called "bacalhau à Brás", it's delicious! An you're welcome to visit Portugal whenever you want. I think you'll love my country. God bless you all, corean people.
Thank you for the info, I hope to have the chance!
Obrigado e um abraço para vocês🇵🇹❤️🇰🇷
Obrigado!
You guys are awesome! Portuguese food is delicious. Enjoy all of the Portuguese foods you won't be disappointed.
Thank you!
I came across your video on my feed and as a Portuguese citizen I had to watch it. I must say, I am quite surprised how well you say Portuguese words, not bad at all my friend, it´s as if you always spoke Portuguese. Kudos to you, glad you enjoyed our traditional cuisine.
Thank you for your comment!
Agreed. The pronunciation was very close.
Next time, call me to join you on the octopus dish. As a Portuguese, i love arroz de polvo :) Thank you for the video 🥰✌
Sounds interesting, thanks!
Sou Portuguesa e nunca comi bolos de bacalhau com molho, mas fico feliz por terem gostado da nossa comida. Obrigada pelo vosso video 😍
Obrigado pelo seu comentário!
Pensei o mesmo hahaha até fiquei a tentar perceber que molho seria 🤣
@@inesferreira1135 até fiquei com vontade de experimentar também :D
실버렌님과 같이 콜라보 하셨네요. 너무 미소가 아름다워요! 말씀도 잘하시고..
너무 반갑습니다. 저는 다 맛있어보이지만 그 중 저 문어 스테이크가 먹고 싶어요.
실버렌님께서 말씀하신것 처럼 바질페스토 소스 너무 좋아하는데 진하다고 하니까 더 맛있을꺼 같아요.
포르투칼 음식이 생소했는데 와인이 들어가서 더 풍미가 느껴지는군요.
너무 맛있는 음식! 소개해 주셔서 감사해요!
크로켓은 신기하기만 하네요. 고구마 같기도 하고 ㅎㅎㅎ
다 부드러워서 너무 맛날꺼 같아요. 다음에도 또 좋은 소개 부탁드려요 훈타민님~
항상 관심 가져주시고 좋은 댓글 남겨주셔서 감사합니다 피키님! 다음에도 재밌는 영상 만들 수 있도록 노력할게요~!
Hey guys! Portuguese person here! We Portuguese really love our food and seeing someone from a different culture enjoying it also is totally awesome and so emotional! Thank you for the cultural exposure and I’m so glad you enjoyed it so much! Also compliments to the chef!
Thank you for enjoying my video!
Glad you enjoyed our cuisine! Hugs from Portugal 🇵🇹
Thank you for your comment!
Hi!! Nice video! Im Portuguese and about the octopus topic, usually here people boils the octopus with wine but before they have to "beat" the octopus with the wooden rolling stick. These two tecniques makes the octopus super tender !! Glad you enjoyed the gastronomy of Portugal. And by the way you only tasted the tip of the iceberg hehehe
I hope to have a chance to visit Portugal and taste various food!
Be welcome to Portugal when you have opportunity to visit us. The Korea culture is growing and is being very appreciate by Portuguese people. Thank you and have a nice day 😊
Thank you for your comment!
So glad you liked portuguese food , you shoud came here and have much more food experiences! And the wine???!!! Love from 🇵🇹
Thank you for your comment, I hope to visit Portugal once!
It's interesting to see how people from other countries view our food. Thank you for experimenting and enjoying our cuisine 😊
Thank you for your comment!
Happy to see people of other countries that like our food,as also, I personally love your culture. unfortunatly,never been in korea but already had been in some asian countries as China,Thailand, Japan and Indonesia,but next stop would be Korea for sure :)
Wanna know a bit more of Korea because I saw that each asian country have some differences, the the culture himself, love it
Thank you for your comment, visit Korea once and enjoy various cultural materials I hope!
So nice you enjoyed our food. A little cooking tip if you want to get that tenderness on the octopus: use a pressure cooker. Usually 15 to 20 minutes should be enough to soften it :)If you just boil it in a regular pot, you probably need at least 45 to 60 minutes. Cod cakes have potato mixed in with herbs. By the way, we use "salty cod" as a mean to preservate it. once we want to cook it, we have to remove the salt...that means 1 or 2 days in fresh water to do thr job. During that time you will have to change the salty water. Enjoy!
Thank you for your comment and the info!
Oh❤ now I want a Pastel de Bacalhau🎉😂 I'm happy you enjoyed it.
Thank you for your comment!
is not only the ingridients and the origin of food. it spretty sure that portuguese food is realy rich in all aspects. from poor to rich, we can do dishies 5stars. i think we should felicitate the Chef that made this portuguese food flavor similiar to the origin country. glad they realy enjoyed. Grats to the CHEF. Grats to Hoon and Silvereen. hope you do more tasty portguese foods like patries.
Thank you for your comment!
FICO TAO FELIZ QND OS COREANOS APRECIAM NOSSA COMIDAA
Obrigado!
I love this video so much! I am from Portugal and it’s so cool to watch you enjoy our food! 🙏🏼❤️💚 I hope you have the chance to try more dishes! Cheers!
Thank you for your comment!
I usually don't like this tyoe of videos, because it's usually just easy content of people filming while eating.
But you did your research, you actually comment intelligently on the food, ... You are very knowledgeable and that makes the video very enjoying and educational.
Wish you the best!
Thank you for your comment!
Hi there! I'm from portugal and it's really pleasant to see people from other countries loving pur gastronomy! In the end you said you wanted to experience our culture. If you wanna come to Portugal feel free to tell me, I can help you look around and tell you the best places for things and food 😁
Thank you for your comment! If I confirm my travel plan to Portugal and need some help, I will let you know on this comment!
There are alot of videos of "X tries food from Y country" and from the ones i saw, this one is fantastic, one of the best, food loks authentic and nicely cooked and you picked nice diches to try, great job
Thank you for your comment! I hope to meet Portuguese viewers more through this video :)
🇵🇹 im portuguese and all you ate is regular here. Def my fav is polvo a lagareiro.
Next time try some of our desserts. We use a lot of eggs in them.
Muito obrigado!. Pelos vídeos e pela vossa publicação de Portugal. ❤
Obrigado por desfrutar do meu vídeo!
The trick for our octopus being so soft is that it's always frozen, even if we buy it fresh we freeze it first, some say if you freeze it in ocean water it's even better.
que....burro...
I loved the video, your interaction and the fact that you could try the tender octopus. Only the wine was missing and olive oil !
The secret to have the octopus cooked so tender is to freeze it before cooking. Cook it with not much water, onion to give it a good flavour, 40 minutes and it's good to go!
Hope to see you in Portugal some day!
Thank you for your comment and the info!
Têm que provar bacalhau á Brás, é muito bom
Espero ter uma chance!
Se fosse só isso!
Por onde começar?
Thanks! Best Regards from Portugal!❤🇵🇹
Thank you for your comment!
Glad you guys enjoyed it! P.S.( The trick for making the octopus so tender is a secret.. that Portuguese and Spanish people were able to achive each on their own way.. and by the way.. I know how to do it!) ;)
Thank you for your comment!
Family always owned restaurants and usually we 'beat' the octopus with corn starch for like 10/15 min to remove the jelly part outside and it helps to make the fibers tender. U also cannot boil it for long or just dump it at once in the boiling pan or gets chewy. Glad u liked it ❤
Thank you for your comment!
we have a way of cooking octopus that consists of dipping the octopus for 5-10 seconds in the boiling water that we have in the pan, removing it and repeating three more times, before letting it boil for about 20-30 min in a pressure cooker. Hope it helps
Thank you for your comment!
이름 봤을땐 완전 외국음식이라 낯설어보였는데 뭔가 익숙한 이미지로 바뀌네요ㅎㅎ
아무래도 문어라는 재료 자체가 친근하게 느껴져서 일수도 있겠네요! 댓글 고맙습니다~!
Two countries that love eating fish and seafood and appreciate freshness of the ingredients.!
❤❤
Thank you for your comment!
Deviam de experimentar uma feijoada à transmontana, ou umas tripas à moda do Porto
O segredo do polvo macio está na cozedura,
Cozer numa Panela de pressão com casca de cebola uns 30 minutos.
So nice ppl liking our food.We have a lot more you know.
My favorite foods are Esparguete à Bolonhesa and Bacalhau à Brás. Portugal also has some delightful sweets like Pastéis de Belém (de nata) and Pampilho (from Santarém, where I live). We are very grateful for your reviews on our food. Please come anytime! ❤
Obrigado pelo seu comentário!
As a Portuguese myself, I can say with confidence that those dishes looked exactly how we would look if we cooked them here, so great choice of restaurant to find in korea! Cheers! If they have more dishes you should definitely do a part 2!
Thank you for your comment, and also thanks for Portuguese viewers visited my channel! Seeing this situation, I actually want to go to Portugal. As you see, I started to visit various countries from this year. However there are not enough flights yet, so I don't know when that will be yet. But if I can have a chance, I want to visit Portugal and experience wonderful foods!
@@hoontamin we will be waiting for you here! You can respond to this message anytime and I will buy you a beer when you re here xD. Have a good one!
Obrigado! If my itinerary is confirmed someday, I will add comment here!
@@hoontamin You can also count on another beer and pastéis de bacalhau on us! ;)
As a portuguese I'm glad you guys liked it. 😁😁
Thanks!
ola!! try francesinha next time . nice video
Thanks!
Lovely to see how much you enjoyed our Portuguese cuisine. The Bacalhau or salted, dried cod is reconstituted by soaking it in water for a good 48 hours, changing the water every few hours. It is then boiled, drained, cooled, and then shredded with your hands, in a clean dishtowel, or in a food processor (briefly); the finer you shred the fish, the more it will melt in your mouth. You then add mashed potatoes, parsley, very finely minced onion and a couple of finely minced garlic cloves or you can choose to use onion and garlic powder, a little salt and pepper, and a couple of eggs adding one at a time as needed so it doesn't get too wet. Mix it well and then form balls and roll in your hands. Fry in hot Canola or Vegetable oil till golden. Delicious!!!
It's interesting! Thank you for your comment and the info!
Lovely content, as a portuguese citizen I'm really glad to see how food can wake a lot of amazing feelings with the power of connecting human minds!
I would just like to add here that Ukulele is actually not originally from Portugal. Portuguese people had their Cavaquinhos or even Braguesas (both made on different locations in Portugal) with them on their ship trips through the world, and when in Hawai, as very well mentioned, the people there liked it so much that they had to recreate it with their own vibe and sound :)
Thank you for your comment!
So… it indeed was inspired by our Portuguese instruments similar to the ukulele.
Obrigada por mostrar um pouco da nossa cultura gastronomica. Beijinhos
Obrigado!
They are so cute enjoying the food and describing the flavors. 😋😊💖 So nice to watch. Next time, try Bacalhau A Bras and Carne De Porco A Alentejana. 💚💛❤
Thanks for your recommendation!
Thank you for your video. The rreason for octopus being so tender is this: if it is fresh, it has to be beaten for at least one hour, otherwise it has to be frozen at least for 3 days. And even after taht, it will be boiled, prior to prepare the rest of recipe. Enjoy and a HUGE thank you for enjoy so must our cuisine :)
Thank you for your comment and the info! I discovered your comment today and reply late... understand it please!
Welcome to Portugal! Octopus! Absolutely delicious everywhere in Portugal!
Thank you, and welcome to Hoontamin!
Obrigada por gostarem de Portugal 🇵🇹 e por vossa gentileza
Obrigado pelo seu comentário!
Hello!
First of all, thanks for showing some Portuguese food. Yes, some food, as there are many people who have no idea of the countless unique dishes, of the highest quality that Portuguese gastronomy has... If you notice, they tried only one type of dish, "octopus".
Now I'm going to give my opinion as a lover of world food and with experience in Portuguese gastronomy, because I'm Portuguese.
From the video, this octopus à lagareiro
"it lacks olive oil and garlic", not being an appealing dish, as you find in a restaurant in Portugal. The octopus rice, seemed to be in excellent shape, "malandrinho as the rule". The codfish cakes also look good, but don't worry, in Portugal you don't use sauces to eat codfish cakes... As for the octopus being tender, this is due to the fact that it is previously cooked in a pressure cooker, before being cooked. the final dish.
For me, there is no first place for any country when it comes to gastronomy, but for me, Portuguese gastronomy is certainly at the top of the world in the 1st, 2nd or 3rd place! From unique meat, to the considered best fish in the world and not forgetting also the fantastic seafood, which is said to be unique!
The typical sweets are impressive, highlighting our pastel de nata among so many others...
Thanks.
I hope to experience more Portuguese dishes soon!
@@hoontamin NICE :)
Portuguese here, if you like see food you should try "cod fish with cream", we have like 1000 ways of cook cod, and "Sardinha", this 2 are plates that you can eat in all country, very famous here, if you want meat "portuguese stew" or "cozido a portuguesa" is the main one, if you like bouth "alentejo pork"" carne de porco alentejana", portuguese deserts are very good too
Sounds interesting, I hope to have the chance!
I love how he starts ranting about futebol, it's so typical of a portuguese lunch experience
Thanks! 👍👍
Adorei o canal, para além de conversarem acerca dos pratos que experimentaram, a perspectiva histórica e, obviamente, o futebol😊 quanto respeito e senti, como portuguesa, o carinho e respeito pelas nossas tradições. É recíproco. E, quando visitarem Portugal, não se fiquem por Lisboa, percorram o país e a sua gastronomia... Vão ganhar uns quilos a mais, mas é cultura 😊 Felicidades!
Obrigado pelo seu comentário, quero muito visitar Portugal num futuro próximo!
The octopus is prepared in a long method this makes it tender. Boil, then in the oven.
I have been in Korea recently and found 1 portuguese coffee shop in Seoul and 2 in Gyeongju. You should have seen my astonishment! 😂
Oh... sounds interesting, let me know the shops!
@@hoontamin in Seoul the name is "Nata o bica". In Gyeongju you can find "Ovo de nata" and "Belem 351".
Thanks!
Como é bom saber! -> How good to know!
Obrigado!
I’m so happy you all liked 😊
Thank you for your comment!
Thank you for this interesting video. We portuguese like the octopus soft, so we let it boil for some time, slowly or using a pressure cooker. "À lagareiro" means "olive oil mill's fashion", and it usually means that it is served with hot olive oil and garlic barely cooked on it. Usually the potato is cooked unpeeled, by boiling or ovening. If the potatos are too dry, just soak it in the olive oil. I personally like to also season it with vinegar, it's a great combo with olive oil.
That olive paste isn't the traditional way, but surely we almost always add olives to a meal somehow.
Thank you for your comment!
There are many many bacalhau dishes in Portugal from fried dishes like Bacalhau a Bras and Bacalhau a Braga to the creamy and indugent Bacalhau com Natas - please give them a try. If you want to keep your octopus soft then freeze it first (freezing tenderises the flesh of the octopus) and then only cook it for a short time or cook it for a very long time. Anything inbetween results in tough chewy octopus. You should also indulge yourself with Portuguese chacuterie and cheeses
Thank you for your comment and the info!
there's really no great secret for the octapuss. It is cooked twice. First we boil it, them after cooling it can be rosted, fried, grilled, etc.
Oh I understand, that's interesting!
Congrats to all for the video, i love to see the name of my country talked all over the world. By the way you need to try ameijoas á moda de São Jorge (Azores island), sopas do espirito do Santo (São Jorge Island), Carne carne de porco à alentejana (with São Jorge clams).
Thanks for the info!
We freeze the octopus even when fresh, or you need to beat it with a stick. We also like using pressure cooker. Pastel de bacalhau doesn't go with dip
I love pasteis de bacalhau, now I'm craving some
Delicious!
The portuguese are incredible, tea to china, spices to india. They influenced the whole world and are never acknowlwdged
Of course I know Portugal influenced on the Eastern historially, especially guns and rifles 500 years ago. And I'm not interested in what Portugal brought to China and India. But I want to say this to avoid any misunderstanding - Even Korea have teas and spices that are thousands of years old. There are such things in every country in the Eastern I think. I hope to prevent some viewers from misunderstanding through your comments that (all) teas and spices were spread from Portugal to the Eastern countries.
@@hoontamin I think the commenter meant that Portugal brought the tea and spices from China and India.
Não consigo preceber que molho usam com os pastéis de bacalhau, portugueses não usam molho😮😮
Parece um tipo de molho tártaro (iogurte e talvez com pedaços de cebola)
Às vezes até podemos usar 😅 Eu particularmente em casa, quando como, às vezes molho em maionese haha
Pois eu como portuguesa lisboeta é a primeira vez que ouço 😏
You can cook "polvo" in many diferent ways but to get super tender, it has to be frozen previously. The fibers will break. Then just cook it, a glass of water and an onion. When the onion is soft, the octopussy is cooked.
Thanks for the tip!
This was a great Vlog. Also Polvo Picado is also veryvtasty as well👍
Thank you!
와!! 제가 좋아하는 음식들이에요!! 잘 봤습니다😊
재밌게 봐주셔서 감사합니다~!
"Pastel de Bacalhau" "cod fish cake" we don't eat it with any sauce neither with cheese in it, as now they sell it for tourists. We eat it by hand, like finger food.
Polvo à Lagareiro is not so traditional, is a more recent invention maybe with 20 or 30 yo. What is a really old recipe with the name "à lagareiro" is the codfish. "Lagareiro" means the person that works on a "Lagar" and that is a place from where you extract the olive oil from the olives. From the original recipe very seldom you will find it in a restaurant because takes long time to cook, and time is money.
The original recipe: you put on a rectangular tray container that can go to the oven, the codfish that spent 2 to 3 days inside of cold water (to moister and remove the excessive of salt), lots of garlic, more the better, (I personally ad also onion, but does not belong to the original), fill in with olive oil until is 1 finger tall, yes it is a LOT of olive oil! That is why this recipe had to be invented by the olive oil workers :D then it is ready to go to the oven, you bake it under 180°C for 20 or more minutes. On the side, on another tray, you put LOTS of small potatoes (because you will have all that codfish/garlic olive oil taste, to be dunked by them), with skin very well washed, sprinkled with thick salt, put them also in the oven. They will be ready if when you give a punch in them (very funny to do) and they get half smashed, means that they are ready, when served in a dish with the codfish, to absorb all the olive oil that you pour over it.
One advice make it for lunch never for dinner... This is one of traditional dishes served in Christmas time, never octopus. On those times it was dangerous to go to the sea in winter, so fresh fish and octopus was not on the main winters menu of the grandmothers times... Dried salted Codfish, when well preserved can last months, this is among others, one of the reasons that Portuguese have more than 1000 ways of cooking codfish.
Thank you for your plentiful and interesting information!
The tender octupus is made by either freezing and thawing (the ice crystals break the muscle fibres) or by beating up fresh octupus really thoroughly (and I mean _really_ beating it up, full force punching and hammering and swinging onto a table)
Conheces o Pauleta e Rui Costa, isso é fantástico 🙂 Abraço
Eles eram jogadores tão bons!