Ingredients:
2 pounds of baby octopuses, cleaned, washed, drained
1 bundle of spaghetti
2 cups basic tomato sauce
12 fresh mint leaves
3 tbsps red wine vinegar
4 garlic cloves, thinly sliced
red chili flakes
olive oil, salt, pepper

1. Using a large pot, cook pasta al dente in boiling salted water for about 8 minutes. Remove and drain. Set aside. You will cook the pasta more later.
2. While cooking the pasta, cook the octopuses. In a large saucepot, combine octopuses with the red wine vinegar and just enough water to cover. Cook uncovered and immediately remove from heat as soon as the octopuses change color. Drain and set aside to let cool.
3. In a large skillet, heat some olive oil. Sauté the garlic until golden brown. Add the tomato sauce and chili flakes and simmer uncovered for about 5 minutes. Add the octopuses and the pasta. Toss over high heat for about a minute with the mint leaves. Season with salt and pepper.

Ingredients:
half of a roasted duck, chopped into small pieces
6 plums, halved and seeds removed
a handful of bean sprouts
2 star anise
1 cinnamon stick
1/3 cup white sugar
2 garlic cloves, finely chopped
1 small red chili, finely chopped
2 tbsps plum sauce
1 tbsp lime juice
a handful of basil leaves
a handful of cilantro
salt, pepper

1. Preheat oven to 350º. Place plums, anise, cinammon and sugar in a baking dish with 1/4 cup of water. Cover with foil and roast for 35 minutes until plums are soft. Remove from the oven, drain and save the juice. Set the plums aside to cool. When plums are cool enough, peel and slice into smaller halves.
2. In a small bowl, make the dressing. Combine the plum juice with the garlic, chili, plum sauce and lime juice. Season with salt and pepper.
3. Using your hands, shred the duck meat off the bones. Combine the duck and the peeled plums in a large salad. Toss with sprouts, basil, cilantro and sprinkle with the dressing.