The Pleasure of Growing Okra in My Garden

The potted mature okra plants viewed from my Family Room ( 3.5 ft tall)
 

Because of the 3-Digit temperatures here in FO, I have to water them daily-a good exercise for my aching knees.  I also have intense pleasure cooking them with my own recipes. ( see link at bottom of page)

This year, I planted only Okra in my vegetable garden in a wooden pot, because of the drought and space. The previous years, I had ampalaya, chinese eggplants and tomatoes in my backyard vegetable garden.  I planted two varieties of okra-the standard green okra and the red( purple) Okra. I started from seeds ( more than 3 dozens), but due to the bluebirds and squirrels only 7 purple okra and one green variety survived to maturity. I have already harvested more than three dozens okra and had cooked them to my gastronomic delight.  Here are some photos, I took the other day.

A close-up photo showing the yellow flowers

 

Newly harvested young okras for my stew and gumbo recipes. For recipes on okra and dishes read the following:

https://myfavoritepinoydishes.blogspot.com/2022/08/eleven-ways-to-cook-okra-my-own-okra.html

https://myfavoritepinoydishes.blogspot.com/2022/08/two-okra-dishes-available-on-line-via.html

The latest photo of my okra in bloom. The yellow flower is pretty and complemented with purple stems of the plant with green leaves with purple veins is beautiful to look while seating in my patio every day. 

 

Lumpia Ko- Filipino-Asian Eatery and Boba Shop Near Me

 

Last week I just Learn from Doordash of this Hole-in-Wall Filipino-Asian Eatery and Boba Shop Near Me

Discover Us in Antelope, CA-From the Lumpia Ko website

"We are a fun and hip Filipino-Asian fusion eats and boba shop taking on a fresh approach to combine hand-rolled Filipino LUMPIA along with our new spin on Filipino-style brunch dishes called SILOG. We will also be introducing rotating Asian fusion and Filipino dishes throughout our menu. To top it all off, we have created a selection of BOBA FLOATS that take milk and fruit teas to the next level".

 

We pride ourselves in the creation of hand-rolled Lumpias rolled daily and introducing Silogs to the food scene in Sacramento. By ‘silog’ we mean a variety of Filipino/Asian fusion inspired proteins served over a bed of housemade garlic rice and a duo of fried eggs. Our protein options for our Silogs are: Longanisa (Filipino style sausages), Tocino (pork slices in sweet-garlic glaze), SPAM, Korean insipred marinated steak, and Crispy Pork Belly (pork belly slices served with savory lechon sauce). We are excited to showcase rotating dishes in our menu that are sure to take our guests on a culinary journey through Asian-fusion dishes and Filipino dishes alike.

Lumpia Ko is the to-go spot for a delicious culinary experience focused on Filipino-Asian fusion dishes (especially Lumpias) and boba specialty drinks with service that shows the Filipino hospitality at heart. We want every guest to feel the warmness of being welcomed into a Filipino home as well as enjoy the food and drinks that we have to offer".

 

Halo-Halo-A Filipino Concoction- One has to try, if this is the first time you heard of it.(I bet you are a non-Pinoy if this is the first time you heard of Halo Halo) 

Overall  average rating- is 3.5 out of 5 based on 69 reviews. The ratings showed the waiting line is too long at times due to under staffing and the place has only 4 tables for indoor dining. So order on line( pick up) or via Doordash delivery service. The food appeared to be good but on the pricey side- $$. 

Personal Review: I ordered the Longsilog. I would rate it 3.5 out of 5. The Pinoy sausage was perfectly cook and sweet. The garlic fried rice was a little oily and needed more garlic. There is an option to substitute fried rice with just steamed rice and scramble eggs instead of over-easy fried. I will order again from Lumpia Ko with their other dishes in the Menu. The dish portion was good for 2.       

 

Travel with Me in My Food Adventures All Over the World

I hope you are not a meat and potato person. I am inviting you to travel with me around the world via your palate. Is your palate adventurous enough to try dishes you are not familiar with? If so, travel with me as we explore dishes from over 95 countries all over the world as well as regional dishes in the US via Shef.com (https://blog.shef.com/our-story)

I enrolled on this on-line food delivery service about 4 months ago. So far I have ordered food prepared by former residents of the Philippines, India, Pakistan, Liberia, Argentina, Brazil, Taiwan, Korea, Japan and regional dishes from New Orleans,Louisiana. I have ordered okra dishes as well as whole fish dishes prepared by a former resident from Southern India. I love them all. 

Here are some photos of the dishes that I have ordered. The Pompano fish is my favorite.

The Empanadas prepared from a former resident of Argentina are my next favorites

 

Last but not least are the Filipino dishes I have ordered from Shef Albert-The mongo dish above as well as the casava cake, and kare-kare below.

 

This Jambalaya Stuffed Pepper is prepared by Shef Brittni- US southern style of cooking

If you like a bell pepper stuffed with busting flavor you should try this Jambalaya rice stuffed oven-roasted bell pepper that's loaded with the flavors of the South. You will enjoy sausages, jumbo shrimp, and delicious chicken in every bite! I promise you won't be disappointed. Main ingredients: Salt, garlic, onion oil, jasmine rice, creole spices, green pepper, red bell pepper, tomato paste, shrimps, Smoked beef sausage, chicken breast, olive oil.

The latest dish I ordered was from a former resident of Liberia, Africa- The Okra Stew with rice, plantain, onion, jalopeno, cucumber and tomatoes as sides.

Again, are you adventurous enough to travel with me with my food adventures via Shef. com. If so let me know. You will receive a $10 discount on your first order and I will get a $10 referral gift, if you sign up with  https://shef.com/refer/davidk35

 

Two Okra Dishes Available from Shef.com

This dish is prepared by Shef Farah formerly from Punjabi, Pakistan. This is in my future order list -Bhindi Masala

1.Bhindi Masala is a very simple dish, yet comforting, healthy, and full of flavors. This is one of my family's favorite dishes at almost every gathering we have. Prepared by sautéing the okra separately in canola oil and then mixed and cooked together with onions, tomatoes, ginger/garlic, green chilies, and spices. Enjoy this with fresh roti. This dish is similar to my own recipe-sauteing okra in either oyster sauce or shrimp paste with vinegar.  Price: $12.99 for 12 oz container.

Prepared by Shef Amelia formerly from Liberia, Africa
 

2. Okra Stew is a smooth and savory stew that would make anyone who is opposed to okra more willing to try this amazing dish. The main three components of this dish are the okra, chicken, and beef. The sides for the meal are three pieces of plantain, a Serrano pepper, sauteed onion, slices of tomatoes, and slices of cucumber. I ordered this dish yesterday. Delivery in 2 days. Price: $15.99 for 8 oz container.

For other recipes read:

https://whyretireinthephilippines.blogspot.com/2022/08/eleven-ways-to-cook-okra-my-own-recipe.html

This is my own recipe-Okra with Pork and Shrimp Paste. I have a variation recipe using oyster sauce.

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Eleven Ways to Cook Okra- My Own Recipe

 

This year I am starting to have a bountiful harvest of both standard ( green) okra as well as the purple ( red okra) variety.  I have used them in Filipino dishes, sinigang( soup) and pinakbet( like gumbo) as well as my own recipe by just sauteeing it in onions/garlic and shrimp paste with a trace of rice vinegar. 

Today, I will sauteed the okra in pork binagoongan with also a trace of vinegar. The pork will be shredded and the shrimp paste I will used is the Ginisang Bagoong, Barrio Fiesta Brand. There are several brands of Shrimp Paste from the Philippines, but the only one I like is the Barrio Fiesta. This recipe is my own creation. 

Here are 2 videos on how to cook okra. The first one is very simple-okra sauteed in Oyster sauce. The second video shows 2 creative recipes used by professional cooks. The dishes are served in expensive restaurants. 

I like this easy and simple recipe and used it often, since I always have a bottle of oyster sauce in my pantry.

Here are 11 ways to prepare Okra: https://www.foodandwine.com/vegetables/okra/11-ways-use-okra

1. Gumbo. This Louisiana dish is probably what's given okra its slimy reputation—the vegetable is sliced and simmered so all of its goo leaches out. Believe or not, that goo has a purpose: It thickens the stew into something magical.

2. Quick vegetable stew. Thickly slice okra and cook it briefly with tomatoes so it's tender but not overly slimy.

3. Stuffed peppers. Add okra to a succotash that you stuff into poblanos. The spicy peppers will distract you from any okra textural issues.

4. Pickled. A Bloody Mary must-have, pickled okra has a slight slime factor but so much flavor that you'll hardly think about it.

5. Dipped. For a fun take on crudités, blanch okra then double dip them: First in mayo, then in "sprinkles" like sesame seeds and diced chile.

6. Sautéed. Keep the okra whole and sauté them briefly in oil. Add garlic and lime zest for flavor, and cashews for crunch.

7. Grilled. Grill whole okra until charred, then toss them with a flavorful dressing. (You can also roast them whole for a low-slime effect.)

8. Double fried. Fry thickly sliced okra in oil until soft, then stir-fry with a flavorful sauce.

9. Crispy fried. Coat okra in egg and cornmeal, then fry. The crisp coating will distract you from any little bit of slime.

10. Halved and pan-roasted. Halve okra lengthwise, then char them in a piping hot cast-iron skillet, which will render them nearly slime-free.

11. Julienned and fried. For a truly slimeless okra experience—one that will convert even the most vehement okra hater, make okra the way chef Suvir Saran does: Thinly slice the pods lengthwise, then fry the wispy strands. Even the seeds become crisp.

This is how to freeze okra for later use. Okra is available commercially fresh, frozen or dried. I have never purchased frozen or dried okra. 

 

 

 

My Donation Proposal to the UPV Library Fund in Memory of David E Katague III

I have a Proposal for Donation to the UPV** Library Fund to honor the memory of my son, David E Katague III 

The UPIC Picnic, Bacolod City, 1953. I am sixth second row from the Right

Just recently, I have been in communication with alumni of UPIC*, now residing here in US. Our communication involved my proposed donation to the UP Library Fund for their Archive Section via the UPMASA ( University of the Philippines Medical Alumni Society in America). I have been communicating with Dr. Josefino Ceballos, Dr Nerita Ulep and Dr Silverio Cabellon, as well as with the UPV Librarian, Analiza Linaugo in Miagao, Iloilo. Here is the current status of this proposed donation.  

Dear Dr Katague,

We are overwhelmed with your gesture of support to the UPV Library for the improvement of our service to our constituents and to the public. The amount you are about to donate would greatly aid us to put an Archive Section, in the New Library Building, that would store information for the university.

As previously mentioned, we will properly recognize all donors by engraving, in walls or in brass plates, their names in specific section/area inside the proposed UPV Archives Section.

To honor the memory of your late son, David E. Katague III, we can also engrave his name in a wall or brass plates together with his face, if possible and if it's okay with you.

We will present samples during the Zoom meeting on August 11(EST)/August 12 (PST), so that we may get your comments/suggestions regarding the recognition and appreciation that we could give.

See you at the Zoom meeting. Thank you and God bless you all.

Sincerely,
Analiza Linaugo

My Response:

The memorial proposal sounds perfect with me, Now my question of tax deduction possibility. David B Katague, Ph.D.

My proposed donation is pending and will not be released until a complete assurance and documentation that the donation in memory of my son, David E Katague III will be tax deductible and a Plaque with his name and photo will be installed in the Archive Section Of the Library as his memorial. 

With this development, It reminded me of several photos I have in my album during my two years of college life at UPIC* from 1951-1953. Here are some of the Photos:    

The UP Student Catholic Action, Iloilo Chapter. I was the Chapter President, 1952-1953. I am in the front row, 4th from the Left. Look at those shoes!

The UP Circulo Servantino- Spanish Club with Adviser - Mr. Tim Gensola and Dean Nolasco. I am first in the second row from the Left.

The above 2 photos were taken in front of the 1936-1937 City Hall (UP Visayas Iloilo City Main Building). Formerly Called UPIC, Univ of the Philippines Iloilo College.

Photo Credit: Biermack Arellano

 My other extracurricular activities during my two years, 1951-1953

The UPICSCA Symposium with Catholic Church Dignitaries, Jaro Dioscese, 1952

I am first seated in the front row from the Left. The back row were student members of UPICSCA and symposium participants

I am one of the 2 UPIC alumni who took Honors on the National Board Exams in 1957. 

A Tableau sponsored By UPICSCA- On the christian colonization of the Philippines by Spain( 1521-1898). I was playing a Spanish Friar holding a Cross and a Bible.

* UPIC( Iloilo City) is now a branch of UPV, University of the Philippines Visayas with the main campus in Miagao, Iloilo. For details visit:

**https://en.wikipedia.org/wiki/University_of_the_Philippines_Visayas