If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog to give proper attribution. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.Ĭopyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. Serving: 1 g | Calories: 61 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 6 g | Sodium: 1 mg | Fiber: 1 g | Sugar: 1 g It’s comfort food that’s easy and familiar. Meanwhile, serve a heaping bowl of these Okra with Bagoong on a mound of steamed white rice. Wash, dry and cut okra cut onion, set in a bowl Heat oil in a pan, add mustard seeds and let them splutter add okra, onion, salt, mix well and set the lid on. But know this, the sun always shines the next day. These are challenging times – what with the pandemic, a race to find the cure, an unprecedented economic recession, and volatile political times. Sometimes, the simplicity of a dish is what makes it perfect. The salty bagoong flavors coating the softened okra was superb. In my American kitchen today, I blanched and then sauteed the okra. My mom often cooked our okra in pinakbet or inabraw, both also with bagoong. I watched my father harvest okra he’d grown, by cutting the stem off the shrub, expertly with a sharp knife. I remember okra as a backyard-grown vegetable from my childhood in the Philippines. Take note, the more you slice okra, the thicker the sauce becomes. These okra pods in the recipe did not need slicing. I cut off the stems, making sure not to puncture the pod. Even large supermarkets with diverse vegetable offerings have okra now. So, I cooked a classic Filipino sauté of Okra with Bagoong (shrimp paste). But you can also cook two batches in one skillet, just make sure the oil in the second batch gets nice and hot before adding the okra.There are days we long for comfort food but don’t have time to simmer stews for hours. This quick recipe calls for you to use two skillets, so the okra will have room to cook up extra crispy. It's a no-nonsense process fitting for this simple dish. Sprinkle okra with salt and pepper and, as the okra fries, sprinkle it with the cornmeal. You simply heat the oil in the skillet and add the okra, stirring to coat. Depending on the variety, if the pods are much longer they are going to be tough and woody, which is never ideal. For the best results, choose fresh okra pods no longer than 4 inches in length. This simple, six-ingredient recipe takes just half an hour to prepare, but it'll add something special to any supper. One of the more traditional (and our favorite) ways to cook okra is to slice it and fry it in cornmeal. Okra, an important member of the canon of Southern foods, is delicious when it's fried, stewed, sautéed, or roasted. While some plants wilt in the seemingly intolerable heat and humidity of a Southern summer, unable to make it under the blistering sun and stuffy humidity, okra doesn't just thrive, but seems to revel in the weather, growing ever taller as the thermometer spikes.
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