Okra or gumbo is very low in calories and contains no saturated fats or cholesterol; but is a rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs. Most of my foreign friends do not eat okra because of its slimey texture, to avoid too much of this texture just half cook the okra. For me this is delicious and Filipinos cooked it simply with water and we call it 'nilagang okra" or steamed okra. it is also used in different vegetable dishes and sinigang.
1/2 kilo okra
6 cups water
2 tablespoon fish paste (bagoong)
1 tablespoon lime or calamansi juice
1. Wash the okra properly then set aside
2. Put the water in a pot and let it boil, make sure that it is already boiling when you put the okra to avoid discoloration. Boil it for 3 minutes over high heat.
3. After 3 minutes drain it and prepare the dipping sauce by mixing the fish paste with chili and lime juice.
4. Serve it with rice :-)