• Description

Vernacular Names: okra

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: Planted

Market presence of vegetable:marketed

Habitat: surroundings

Availability: dry season

Dishes:lapwahan, pinakbet, ginataan, sautéed

Okrang linapwaan

Ingredients

Okra
Atsal
Kamatis
Sili
Suka
Bagoong

Procedure

1 . In a saucepan, boil okra in water. Do not stir okra while cooking.
2 . Boil okra until fork tender or no more than 10 minutes.
3 . Serve with vinegar, sweet pepper, bagoong tomato, with hot chili as dipping sauce.

Ginata-an gulay

Ingredients

Kalabasa
Okra
Batong
Saloyot
Sibuyas dahon
Asin (salt)
Atsal
Luy-a
Gata (coconut milk)
Seasoning mix

Procedure

1 . Boil the coconut milk and sliced kalabasa (squash).
2 . Put the batong (string beans) and okra then mix.
3 . Adjust the taste by adding salt, pepper, ginger then mix.
4 . After a minutes then its boil, add the saluyot.
5 . Put the batong (string beans) and okra then mix.
6 . Add first extract of the coconut milk and bring to boil.
7 . Transfer into a serving bowl and enjoy.

Pinakbit

Ingredients

Kalabasa
Batong
Talong
Okra
Carrots
Alamang hipon
Ampalaya
Pork
Kamote
Alugbati
Atsal
Sibuyas
Bombay
Asin (salt)

Procedure

1 . Igisa ang sibuyas, kamatis at atsal
2 . Ilagay ang karne
3 . Isunod ang alamang hipon
4 . Ilagay ang kalabasa at kalabasa, haluin mabuti, cook for 7 minutes
5 . add batong, carrots, ampalaya, okra and eggplant, haluin mabuti, cook for 5 minutes.
6 . timplahan ng asin ng naayon sa panlasa, haluin mabuti
7 . Makalipas ang limang minuto maari na itong hanguin at i-serve

Law-oy na mais

Ingredients

Mais
Kalamungay
Okra
Saluyot
Tanglad
Sibuyas
Asin (salt)
seasoning mix

Procedure

1 . Fill pot with water, bring to a boil over medium high heat.
2 . Throw in the mais (corn), bring to a boil and simmer for another 5 minutes.
3 . Add tanglad (lemon grass) and then stir. Bring to a boil and simmer for another 5 minutes.
4 . Adjust the taste in salt and seasoning.
5 . Add okra, when the okra is tender, turn off the heat.
6 . Add the kalamungay and saluyot. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!