• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Filipino food for the 21st century

  • About
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
  • Slow Cooker Recipes
  • About Us
  • Privacy
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
    • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
You are here: Home / Modern Filipino / Lunch / Dinner / Okra Guisado

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.
How to Cook Okra Guisado
Course: Side Dish
Cuisine: Modern Filipino
Keyword: Okra
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Connie Veneracion

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.
Okra Guisado with Fried Fish and Rice
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Modern Filipino Recipes to Try!
Mango Melon Milkshake

Mango Melon Milkshake

Molo soup (pancit Molo) recipe

Molo Soup

Chicken inasal, rice, salad and dipping sauce on a blue plate

Chicken Inasal

Sinigang na kanduli sa miso (catfish in miso sour soup)

Catfish and Miso Sour Soup

Tilapia with kalamansi sauce sprinkled with sliced chili and onion leaves

Tilapia with Kalamansi Sauce

Fish and malunggay soup in white bowl

Fish and malunggay soup

12/14/2020 : See more in Lunch / Dinner Modern Filipino Side Dishes

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Spicy pompano and green papaya soup Pompano and Green Papaya Soup
Next Post: Lumpiang Shanghai Pork Spring Rolls (Lumpiang Shanghai) »

Sidebar

RSS Devour Asia

  • Tonjiru (Butajiru): Pork and Vegetables Miso Soup
  • Smoked Salmon and Furikake Onigiri
  • 15-minute Mushroom and Vegetable Stir Fry

RSS Renaissance Mom

  • Spanish Torta
  • Smoked Salmon and Cream Cheese Dip / Spread
  • Sangria
  • About
  • Privacy
  • Contact

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.