This year I am starting to have a bountiful harvest of both standard ( green) okra as well as the purple ( red okra) variety. I have used them in Filipino dishes, sinigang( soup) and pinakbet( like gumbo) as well as my own recipe by just sauteeing it in onions/garlic and shrimp paste with a trace of rice vinegar.
Today, I will sauteed the okra in
pork binagoongan with also a trace of vinegar. The pork will be shredded
and the shrimp paste I will used is the Ginisang Bagoong, Barrio Fiesta
Brand. There are several brands of Shrimp Paste from the Philippines,
but the only one I like is the Barrio Fiesta. This recipe is my own
creation.
Here are 2 videos on how to cook okra. The first one is very simple-okra sauteed in Oyster sauce. The second video shows 2 creative recipes used by professional cooks. The dishes are served in expensive restaurants.
I like this easy and simple recipe and used it often, since I always have a bottle of oyster sauce in my pantry.
Here are 11 ways to prepare Okra: https://www.foodandwine.com/vegetables/okra/11-ways-use-okra
1. Gumbo. This Louisiana dish is probably what's given okra its slimy reputation—the vegetable is sliced and simmered so all of its goo leaches out. Believe or not, that goo has a purpose: It thickens the stew into something magical.
2. Quick vegetable stew. Thickly slice okra and cook it briefly with tomatoes so it's tender but not overly slimy.
3. Stuffed peppers. Add okra to a succotash that you stuff into poblanos. The spicy peppers will distract you from any okra textural issues.
4. Pickled. A Bloody Mary must-have, pickled okra has a slight slime factor but so much flavor that you'll hardly think about it.
5. Dipped. For a fun take on crudités, blanch okra then double dip them: First in mayo, then in "sprinkles" like sesame seeds and diced chile.
6. Sautéed. Keep the okra whole and sauté them briefly in oil. Add garlic and lime zest for flavor, and cashews for crunch.
7. Grilled. Grill whole okra until charred, then toss them with a flavorful dressing. (You can also roast them whole for a low-slime effect.)
8. Double fried. Fry thickly sliced okra in oil until soft, then stir-fry with a flavorful sauce.
9. Crispy fried. Coat okra in egg and cornmeal, then fry. The crisp coating will distract you from any little bit of slime.
10. Halved and pan-roasted. Halve okra lengthwise, then char them in a piping hot cast-iron skillet, which will render them nearly slime-free.
11. Julienned and fried. For a truly slimeless okra experience—one that will convert even the most vehement okra hater, make okra the way chef Suvir Saran does: Thinly slice the pods lengthwise, then fry the wispy strands. Even the seeds become crisp.
This is how to freeze okra for later use. Okra is available commercially fresh, frozen or dried. I have never purchased frozen or dried okra.
No comments:
Post a Comment