After indulging with sweets meat during the holidays, I felt like taking a time-out for a few days. I only had veggies and seafood by far. The mung bean sprouts with shrimp that I had for dinner last night was light and delicious, while this steamed eggplant and okra with bagoong is simple and just about right for my tired taste buds.
I like how simple this dish was. It did not need anything except for a cup of rice. It helped my taste buds reboot. I guess that having just veggies (with some fish and seafood) is the way to go. However, I will be surprised if this keeps up for a week. Once my inner carnivore and sweet tooth screams from the inside, expect more delectable meaty dishes and sweet desserts to come.
This only took more or less 15 minutes. I bought ready to eat bagoong from the Filipino store (this was the bottled variety), which saved me some time. If I will be making one from scratch, it can take another 12 to 15 minutes. This recipe will give you an idea in case you are thinking of how to cook bagoong.
Do you also enjoy having steamed or boiled okra and talong? If so, what do you eat this with other than bagoong alamang?
- 6 pieces okra
- 2 medium Chinese eggplants
- ⅓ cup bagoong (shrimp paste)
- 2 cups water
- Boil water in a pot or steamer.
- Wash the okra and eggplants in running water. Pat it dry and then slice the eggplant in half lengthwise. Divide the halved eggplant into 3 pieces (a piece of eggplant will total to 6 slices). You can also slice the okra crosswise if desired.
- Arrange the eggplant and okra in a steamer. Steam for 15 minutes to 18 minutes
- Remove from the steamer and arrange in a plate.
- Serve with bagoong.
- Share and enjoy!