Topic: Soup
Ever heard of okra and spinach soup? Well, now you will. The main ingredients (okra and spinach) were not being processed or blended like any other soup. I just leave it as it was.
Two days ago, I checked all the Filipino supermarket in Kuwait City if they have Kangkong (Chinese spinach) because it's been a long time that we did not able to eat it but unfortunately I did not find any. I really miss my mother's recipe for kangkong soup with okra. Last night I just substitute the kangkong with regular spinach and cooked it with okra. I want to try how does it taste and fortunately, I did not regret of cooking it, it taste almost the same! Then, I also smoked some slices of tuna mackerel and served it with the okra soup for our dinner. My sister said she miss Philipines and our mother's cooking when she saw our meal and my hubby agreed.
Ingredients:
4-5 cups water or vegetable stock
About 20 pcs. okra, trimmed at the end, cut into 2 inches length
1 medium carrots, sliced
1 medium onion, thinly sliced
1 thumb-sized ginger, crushed
1 medium ripe tomato, quartered
1/3 cup dried shrimps
fish sauce
1/2 tsp. sugar
1 bunch fresh spinach, well washed
salt and pepper to taste
Directions:
1. In a cooking pot, bring water or vegetable stock to a boil, add onions, ginger, carrots, okra and dried shrimps. Simmer until the okra and carrots are tender. Add tomato, fish sauce and sugar.
2. Add spinach, season with salt and pepper. Cook for 30 seconds. Turn off heat and cover the pot.
3. Transfer to bowl and serve immediately.