Steamed Okra and Bagoong is a very simple Filipino appetizer consisting of okra and shrimp paste. This can also be considered as a main dish. Okra is steamed, blanched, and then served with shrimp paste. This is eaten by dipping the vegetable on the shrimp paste to add flavor.
I tried eating boiled okra before but the texture did not appeal much to me; it felt like eating wilted vegetable. In order to remedy the texture, I opted to steam the okra and quickly blanch it to maintain the crisp texture and color. It is now more appealing to the eye and the palate.
The bagoong that I used was the commercialized spicy bagoong that you can always get in the Asian store. There are a few brands and varieties available, so its up to your preference. If in case you want to make your own bagoong guisado, you can always try our bagoong recipe.
Aside from okra, this method is also applicable to Chinese kangkong or the local Filipino kangkong. Have you ever heard of Kangkong with bagoong?
Try this Steamed Okra and Bagoong recipe. Let me know what you think.
Steamed Okra and Bagoong
- 10 to 12 pieces okra cleaned
- 2 tablespoons bagoong shrimp paste
- 2 cups tap water
- 2 cups ice water
- Pour the water in a steamer. Bring to a boil.
- When the water starts boiling, arrange the okra in a steaming basket. Steam for 8 to 10 minutes.
- Remove the okra from the steaming basket and then blanch by putting in the bowl with ice water. This will stop the cooking process and will retain the color and crisp texture of the vegetable.
- Remove from the ice water after 2 minutes. Le the water drip-off and then arrange in a serving plate.
- Serve with bagoong. Share and enjoy!