Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of the Philippines with this simple yet mind-blowing recipe! Steamed Okra and Bagoong is not just a dish; it's a flavor explosion that combines the unique texture of perfectly steamed okra with the bold, umami-rich punch of fermented shrimp paste. Whether you're a curious foodie or an adventurous home cook, this recipe promises to tantalize your senses and introduce you to a beloved Filipino classic that's both healthy and incredibly delicious.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Filipino
Serves: 2 servings
Ingredients
- 200 grams of okra
- 2 tablespoons of bagoong (fermented shrimp paste)
- Water for steaming
Instructions
- Begin by preparing the okra. Rinse the okra under cold running water to remove any dirt or impurities. Trim the ends of the okra by cutting off the stem and any tough tips, being careful not to cut too much of the vegetable itself.
- Set up your steaming apparatus. You can use a steamer basket or a bamboo steamer. If you don’t have a steamer, you can place a heatproof plate or bowl on top of a pot filled with a few inches of water, ensuring the water does not touch the plate.
- Fill the pot with enough water to create steam but not so much that it touches the okra. Bring the water to a boil over medium-high heat.
- Once the water is boiling, place the okra in the steamer basket or on the plate in the pot. Cover with a lid to trap the steam. Steam the okra for about 8 to 10 minutes or until it is tender but still has a slight crunch. You can check for doneness by piercing one with a fork; it should be tender but not mushy.
- While the okra is steaming, prepare the bagoong. In a small bowl, measure out 2 tablespoons of bagoong (fermented shrimp paste). If you prefer a milder flavor, you can mix it with a little bit of water to dilute it slightly.
- Once the okra is cooked, carefully remove it from the steamer and transfer it to a serving plate. Allow it to cool for a minute before serving.
- Drizzle the bagoong over the steamed okra or serve it on the side as a dipping sauce. Enjoy your steamed okra with bagoong as a delicious side dish or a healthy snack!
Tips
- Okra Selection: Choose fresh, bright green okra with no brown spots or blemishes. Smaller okra tends to be more tender and less fibrous.
- Steaming Technique: Don't overcook the okra! The goal is to achieve a tender-crisp texture that maintains its vibrant green color and nutritional value.
- Bagoong Variation: Bagoong comes in different varieties (sweet, spicy, or salty). Experiment with different types to find your perfect flavor profile.
- Serving Suggestion: For an extra flavor boost, try adding a squeeze of calamansi or lemon juice over the okra before serving.
- Storage Tip: Steamed okra is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days.
- Dietary Considerations: This dish is naturally gluten-free and low-carb, making it perfect for various dietary needs.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 8g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 50mg
