Okra Guisado
Add depth of flavor to the humble okra guisado by sauteeing the spice base with care and adding calamansi juice at the end of cooking.
Servings: 4 people
Ingredients
- 16 to 24 young okra
- 2 to 4 shallots
- 4 tomatoes
- 3 tablespoons cooking oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- patis (fish sauce)
- ½ teaspoon black pepper
- 1 tablespoon calamansi juice
Instructions
- Cut each okra vertically into halves.
- Peel and thinly slice the shallots.
- Cut the tomatoes into wedges.
- Heat the cooking oil in a wok or frying pan.
- Over medium-low heat, saute the sliced shallots and tomato wedges until they start to soften.
- Add the minced ginger and grated garlic, and continue sauteeing for another minute (be careful not to burn the garlic and ginger).
- Pour in a tablespoon of patis and add the black pepper.
- Continue sauteeing until most of the liquid has been soaked up.
- Turn up the heat to high and add the okra.
- Cook, stirring, just until the okra is done, about three minutes (see notes after the recipe).
- Off the heat, drizzle in the calamansi juice and toss to blend.
- Taste and add more patis and pepper, if needed.
- Serve the okra guisado immediately.
Cook’s Notes
Always choose young okra — ones that are no longer than three inches. They are less fibrous and require a short cooking time.
The longer you cook okra, the more slimy they become. So, turn up the heat just before adding the okra and stop cooking once they are tender but still with a bit of crunch.
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