Best Nilagang Okra Recipe

If you ask me, okra is one of those vegetables that deserves more love in the kitchen.

This simple Filipino-inspired dish called nilagang okra is all about letting the natural goodness of fresh okra shine through. The gentle boiling brings out the vegetable’s mild, green-bean-like taste while keeping that signature texture we all know.

It’s cooked quickly in lightly salted water until just tender – not too firm, not too soft. Some folks like to add a splash of fish sauce or a squeeze of calamansi for extra flavor, but I find the plain version just as satisfying.

It’s an easy side dish that goes well with almost any meal, perfect for those nights when you want something quick and healthy on the table.

What Kind of Okra Should I Use?

When shopping for okra, look for bright green pods that are firm and between 2-4 inches long – these are the most tender and perfect for boiling. Fresh okra should snap easily when you bend it; if it’s rubbery or feels soft, it’s probably past its prime. You can use either the smooth or ridged variety of okra for this recipe, as both types work equally well when boiled. Just be sure to pick pods that are free from brown spots or blemishes, and try to choose ones that are similar in size so they’ll cook evenly. If you’re worried about okra’s famous sliminess, don’t worry – the quick blanching method in this recipe helps manage that texture.

Options for Substitutions

While this Filipino dish is simple, here’s what you should know about possible substitutions:

• Okra: Since this is the main ingredient of the dish, I wouldn’t recommend substituting it. The unique texture and taste of okra are essential to this recipe.
• Indian eggplants: If you can’t find Indian eggplants, you can use Chinese eggplants or regular globe eggplants cut into smaller pieces. Just remember that larger eggplants might need a bit more cooking time.
• Fish sauce: Fish sauce gives this dish its authentic Filipino taste, but if you need to, you can use soy sauce mixed with a pinch of salt. Keep in mind this will change the traditional flavor profile.
• Ice-cold water: If you don’t have ice, very cold tap water will work – just let it run until it’s as cold as possible. The key is to stop the cooking process quickly to maintain the vegetables’ texture.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, avoid cutting the okra pods before boiling and keep them whole throughout the cooking process. Another common mistake is overcooking the okra, which can turn it mushy and unappetizing – instead, boil it for just 3-4 minutes until bright green and still slightly crisp. For the best texture, don’t skip the ice bath after boiling (also called blanching) as this stops the cooking process immediately and helps maintain the okra’s pleasant crunch. If you’re serving the dish with the traditional fish sauce mixture, add it only right before eating to keep the vegetables fresh and prevent them from becoming too salty.

What to Serve With Boiled Okra?

This simple Filipino side dish pairs wonderfully with grilled or fried fish, which is how it’s often served in traditional Filipino households. The mild, clean taste of boiled okra goes really well with rice – whether it’s plain steamed rice or garlic fried rice (sinangag). If you want to make it part of a bigger Filipino meal, try serving it alongside crispy fried milkfish (bangus) or grilled pork belly (liempo), letting the fish sauce-tomato-onion mixture tie all the flavors together. You can also serve this as part of a larger spread of vegetable dishes (Filipino style) like pinakbet or ginisang ampalaya.

Storage Instructions

Keep Fresh: Once your nilagang okra has cooled down, place it in an airtight container and keep it in the fridge for up to 2 days. The sooner you eat it, the better it’ll taste, as okra can get a bit slimy if it sits too long.

Prep Ahead: If you want to get ahead, you can wash and trim the okra and eggplants a day before. Store them in a paper towel-lined container in the fridge until you’re ready to cook. The fish sauce mixture with tomato and onion can also be prepared a day ahead and kept in the fridge.

Serve: This dish is best enjoyed fresh and warm, right after cooking. If you’re serving leftover nilagang okra from the fridge, just give it a quick warm-up in the microwave or on the stovetop with a splash of water to bring back its freshness.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 5-10 g
• Fat: 0-5 g
• Carbohydrates: 30-35 g

Ingredients

• 12 okra pods
• 8 indian eggplants
• 1 cup fish sauce mixed with tomato and onion
• 6 cups water for boiling
• 4 cups ice-cold water in a large bowl for blanching

Step 1: Prepare the Cooking Pot

Start by pouring 6 cups of water into a large cooking pot.

Place the pot on the stove and bring the water to a boil.

This will be the base for boiling the vegetables.

Step 2: Blanch the Okra

Once the water is boiling, add the okra to the pot.

Boil the okra for 3 to 5 minutes, ensuring they become tender yet still crisp.

Remove the okra from the pot using a slotted spoon and immediately immerse them in a bowl filled with ice water.

Let the okra chill in the ice water for 2 minutes to stop the cooking process and preserve their vibrant green color.

Remove and arrange the okra on a serving plate.

Step 3: Blanch the Eggplants

In the same boiling water, add the eggplants and boil for about 5 minutes.

Remove them using the slotted spoon and place them in the bowl with ice water.

Make sure to add ice to the water to keep it cold.

Allow the eggplants to cool in the water for 2 to 3 minutes.

Drain the water and arrange the eggplants on the same plate as the okra.

Step 4: Prepare the Dipping Mixture

While the vegetables are cooling, prepare a mixture of bagoong isda with onion and tomato.

Refer to the recipe link provided in the ingredient section for detailed instructions.

This will serve as a flavorful accompaniment to the blanched vegetables.

Step 5: Serve and Enjoy

Serve the prepared vegetables with warm rice for a complete meal.

Arrange everything together and enjoy a delicious and healthy dish.

Share with family or friends and relish the fresh flavors.

Bon appétit!