Lumpiang Touge with Okra Tomato Sauce


1 cup mongo sprout or togue
1/2 cup carrots, thinly sliced
1/2 cup camote, thinly sliced
1/2 cup chicken meat, cubes
1 bulb onion, chopped
3 cloves garlic, minced
1/4 tsp ground pepper
salt to taste
10 pcs lumpia wrapper


4 okra
8 ripe tomatoes
2 cloves garlic, chopped
1 bulb onion, chopped
1 spoon sugar
1/4 tsp ground pepper
3 spoons vinegar
1/4 tsp atswete or anato powder
2 cups water

Cooking Instructions:

Wash all vegetable ingredients. Saute garlic and onion. Add chicken and mix until golden brown. Add vegetables and season with ground pepper and salt to taste. Cover the pan and cook for three minutes. Cool and drain. Put in lumpia wrapper and roll. Fry lumpia until golden brown. Serve it with okra tomato sauce.

How to Make Okra Tomato Sauce:

Boil okra and tomato in water. Extract the juice. Add garlic, onion, vinegar, atswete, sugar and pepper. Boil for few minutes. Maybe thicken with cornstarch.

lumpia touge okra tomato sauce

Okra Con Torta


1 carrot
1 potato
1 cup squash slices
20 okra
2 chopped onions
2 cloves garlic, minced
1 tsp ground pepper
1 egg, beaten
4 tsp sorghum flour
salt to taste
cooking oil
banana catsup

Cooking Instructions:

Wash and peel all vegetable ingredients, except okra. Steam carrots, potatoes, squash and okra for fifteen minutes. In a bowl, mash carrots, potatoes and squash. Add flour, beaten eggs, chopped onions and minced garlic. Season with ground pepper and salt to taste. Mix thoroughly. Flatten okra, remove seeds and put the mixed vegetables on the top. Fry in cooking oil until golden brown, set aside. Top with banana catsup. Serve.

okra con torta

Corned Beef with Okra


175 grams Argentina Corned beef
6 okra, cut to halves, diagonal
1 big white onion, sliced, rings
3 cloves garlic, chopped
cooking oil
Salt to taste

Cooking Instructions:

Heat cooking oil in a pan. Sauté chopped garlic and mix until golden brown.
Add white onion rings and Argentina Corned Beef then mix thoroughly. Add sliced okra and salt to taste. Make 4 servings.

corned beef and okra veggies

Sauteed Ground Pork with Ladies Finger

sauteed ground pork with ladies finger


1/2 kilo ground pork
10 pieces ladies finger, okra
4 cloves garlic, minced
1 piece onion, medium, sliced
salt and pepper to taste
oil for sauteing


In a pan, heat cooking oil. Saute garlic and onion until soft. Add ground pork and continue cooking for five minutes. Add okra slices, salt and pepper. Heat for another three minutes. Take off the fire and serve.

What I am taking to sooth sore throat and relieve coughing?

The sudden change from cold weather to hot made us caught common colds that eventually result to coughing. Symptoms persist for several days that it has been depriving me of long work hours and have been giving us almost sleepless nights.

I am taking plenty or rest and taking the following at specified intervals.

Vinegar. It is my first aid whenever I feel sore and painful throat. It is the natural medicine that is almost always available at any household.

Strepsils lozenges – I was really looking for the late Streptuss. Unluckily, its production was discontinued. The Strepsils, Dichlorobenzyl Alcohol Amylmetacresol, relieves sore throat and coughing but not as effective as the late Streptuss.

Eating raw ginger – Apparently the most effective. A bite immediately take away soreness and subsequent coughing. Effect wears about 15 minutes after the ginger runs out. I am biting it little by little for  a longer lasting effect.

peeled gingerMunching raw onions – It is as effective as ginger. It has disagreeable odor and taste. Jaw movement in rapid succession brings a sudden burst of hot uncomfortable mouth sensation.

onionsTaking in honey – Taking a spoonful only brings slight comfort for few minutes. Many other websites are claiming it effective however.

crystallized honeyHot calamansi juice – Not just calamansi, the hot tea and coffee works too. A relief while drinking.

Okra, Ladies Finger – The mucilage is claimed to cure sore throat. I tried it once with no effect felt.

Menthol+Eucalyptus+Camphor Vaporizing Rub. Dissolving some in hot water and inhaling. It readily remedy sore throat, tickling and hard coughing. How I wish I could sleep beside stove so I can smell it all night. I think it is an overdosed.

menthol eucalyptus camphorDrinking water. Taking a sip of water every five minutes. It brings comfort. However, going to comfort room every 15 minutes to pee is not comfortable.

A doctor’s prescribed antibiotic.

update as of June 29, 2012. Please see “What not to take when having dry cough| Doctor’s Advice“.

How To Make A Quick Okra Pickles

Pickling usually involves soaking vegetable in brine solution and letting it naturally ferments for several days to several weeks. Natural microflora carry out the tasks that adds new set of flavors. Followed by discarding the brine and replacing it with sweet and sour or sweet pickling solution. Omitting the first stage makes a quick pickle, a quick okra pickles.

Okra or ladies finger.  A vegetable belonging to cotton family.  Cotton last for almost eternity but okra only last for seven days when in good condition, handled properly, and stored in room with temperature of about 10ºC and 90 to 95% relative humidity.  Pickling is a great way to salvage excess produce and those that failed to reach market in time.

Here it goes…

1) Get fresh okra. No bruises and damage. Should be firm and succulent. Wash in running water to remove adhering dirt.

fresh and washed okra

2) Cut off the base. Make it slanting in case wanted to arrange up side down in sleek jar. The cut will allow faster absorption of pickling solution. Arrange in jar, vertically if using a small sleek jar, horizontally if using a large container.

okra arranged in jar

3) Prepare pickling solution, 30% sugar and 30% vinegar for sweet and sour, 30% sugar and 5% vinegar for a sweet pickle. Add spices of choice like ginger, black pepper, chili and herbs.

4) Bring the mixture to boil. Allow to cool for five minutes and pour to container with okra. Place a bag of water on top to prevent okra from floating – use polypropylene bags. Cover. Let stand for two days before eating or adding to vegetable dishes. Keep refrigerated after opening.

okra pickles