November 06, 2012

Okra and Ampalaya (bitter melon) - my favorite veggies

Yucks! as my bratinella friend used to say whenever she sees my lunch with either okra or ampalaya. I love okra, even Oprah, she declared that okra is her favorite veggie. Most children do not like the taste of it, the slimy-sticky taste is the one they hated most. Another veggie that few people like is the ampalaya (bitter melon) but, it taste good as long as it's cooked the proper way otherwise it will be so bitter, but I don't care, I love it. I found an interesting recipe for okra which I will try next time:
Recipe: Pineapple Shrimp with Okra
Makes 4 servings
20 medium-large raw shrimp, de-veined, shells
and tails removed
24 whole okra
6 oz can of pineapple juice (or 3/4 cup)
1 tbs lemon juice
1 tsp grated fresh or powdered ginger
1 clove garlic, crushed or grated
1 dash cayenne pepper
salt and pepper to taste

Marinate the shrimp in the pineapple juice, lemon juice, ginger, garlic and cayenne for 30 minutes in the refrigerator to preserve the freshness of the shrimp.

Heat a small amount of oil in a pan over medium heat. Add the shrimp and reserve the marinade. Sprinkle a bit of salt and pepper on side of the shrimp facing up.

After about 1 minute (or when the underside turns very pink as in the photo below), flip all of the shrimp over and sprinkle salt and pepper on the side now facing up.

When the shrimp are cooked, remove them from the pan and pour in the reserved marinade. Simmer. Add the okra and a bit more salt and pepper. Stir to coat the okra in the juice.

Simmer and reduce the sauce while the okra cook. When the okra are bright green and the sauce has thickened, remove from heat.

Serve shrimp and okra side by side, coated in the pineapple sauce.

But my favorite is the traditional steamed okra with bagoong.
Then for ampalaya, I like con-carne, sauted with egg / tofu / black beans and binago-ongan. I'm salivating while doing this post. I love these veggies.


beef con-carne

with egg, black beans, tofu

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