Nilagang Okra at Inihaw na Talong
Filipino cuisine can be really over complicated but it can also be very simple and I guess nothing will beat the simplicity our recipe for today. Asians are popular in having vegetable side dish with their rice meals and we had seen this behaviour in the Chinese culture where they always have blanched vegetable greens like bok choy and kailan to name some. Well it does not stop in their culture as I had seen something similar in Malaysia, Indonesia and even in the Philippines.
In Philippines some examples of this side dishes is the kangkong with bagoong, seaweed salad called Lato and these two recipes in this post. “Nilagang Okra” is a simple boiled okra and “Inihaw na Talong” is a simple char grilled Asian Eggplants, both are served with bagoong and lemon sauce to give some flavour.
So how is these consumed? Like I said they are side dishes to accompany rice meals that usually contain grilled meat or grilled seafood where it is usually enjoyed in a banana leaf using your hands as your only utensil.
- 1 dozen okra
- 2 Asian eggplants
- 3 tbsp bagoong monamon
- juice from half lemon
- Put water in a small pot, bring to a boil then add the okra. Cook until okra is tender, remove from pot then place in a plate.
- Light up a charcoal grill and cook Asian eggplants until charred and tender, remove from grill then place in plate.
- Combine bagoong monamon and lemon juice in a saucer then serve with vegetables.