My Filipino Best Friend's Recipe! Authentic Spicy Ensaladang Okra

Have leftover okra and bored of the same side dish? This Ensaladang Okra will change everything. It's a 3-minute, no-fail Filipino okra salad with raw chili kick, sticky okra texture, and fresh calamansi aroma. In this post, I'll share my Filipino best friend's family recipe that became a staple in my house. Once you try it, you'll want to make a big batch and pour it over everything - from steamed rice to curry and cold udon noodles!

What is Ensaladang Okra? A 3-Minute Filipino Staple Salad

The Charm of Ensalada: My Best Friend's Family Flavor

Ensaladang Okra is one of the most common ensaladas (salads in Spanish) in the Philippines. It's not a leafy salad - it's simply blanched okra, chopped shallots, fresh chilies, soy sauce, and calamansi mixed together. That's it. But the combination is addictive: the slimy sticky texture Filipinos love, the fresh pungent kick of raw chili, and the citrusy aroma. It's like Japanese ohitashi but with a spicy, tropical twist.

Perfect for Leftover Okra & Rice-Lover's Topping

One bag of okra disappears instantly with this recipe. It's the ultimate ulam - a side dish that makes you eat more rice. Make a big batch and keep it in the fridge. In the Philippines, it's served with fried fish or BBQ to cut through the richness. For me, pouring a generous amount over hot steamed rice, Japanese curry, or cold udon is the best way to beat the summer heat. It's vegan, gluten-free friendly, and so satisfying.

Ensaladang Okra Ingredients (Serves 2-3)

Basic Ingredients (Okra, Shallots, Chili, etc.)

• Okra - 1 bag / 10-12 pods
• Shallots - 1-2, finely minced  you can use 1/4 onion
• Fresh red chili - 1-2, finely minced *add more if you like spicy!
• Sweet soy sauce or Dashi soy sauce - 1/2 to 1 tbsp
• Calamansi - to taste lime, lemon, or sudachi also works

The fresh okra I used for this recipe is from here →

How to Choose the Best Okra and Soy Sauce

For the best sticky texture, choose small, fresh okra with fine hairs - big ones can be tough and fibrous. For soy sauce, Filipino recipes use fish sauce (patis), but sweet soy sauce or Japanese dashi soy sauce gives a perfect balance of umami and sweetness that is more familiar. If you only have regular soy sauce, add a few drops of mirin. Shallots are milder and sweeter than onion, making it closer to the authentic taste.

How to Make Ensaladang Okra - Step by Step

Prep: Mince Shallots and Chilies

Finely mince the shallots and fresh chilies. The finer, the better it mixes with okra. For less heat, remove the seeds. For extra kick, keep them. Place them in a mixing bowl.

Blanch: The Secret to Sticky Texture (60-90 seconds only!)

This is the most important step. Bring a pot of water to a rolling boil. Add okra and blanch for only 60-90 seconds. Do NOT overcook - over 2 minutes and the slime will dissolve into the water. Drain immediately and do NOT rinse with cold water. Let it cool naturally to keep the sliminess. Once cool enough, slice into 5mm-1cm rounds.

Mix: Bring Out the Sliminess

Add the sliced okra to the bowl with shallots and chili. Add 1/2 tbsp soy sauce and squeeze calamansi juice. Mix well for about 30 seconds. At first it looks watery, but as you mix, the okra's natural mucilage comes out and everything becomes thick and gooey - that's when it's done! Taste and adjust soy sauce. Finish with extra calamansi for aroma.

Tips to Make it Even More Delicious

Should You Serve it Cold? Temperature Tips

Unlike chilled melon soup, Ensaladang Okra is best at room temperature or slightly chilled. Don't serve it piping hot. Let it sit for 10 minutes after mixing - the flavor melds and the stickiness increases. If you refrigerated it, take it out 30 minutes before serving to bring out the aroma. If it's too cold, the texture becomes stiff.

Serving Ideas: Rice, Noodles, Curry & More

My favorite: simply pour a LOT over freshly cooked Japanese rice. It's also amazing as a topping for curry, cold udon, or somen noodles - no need for extra soup! For a Japanese twist, sprinkle some katsuobushi (bonito flakes) or a few drops of sesame oil. It also pairs perfectly with grilled fish or fried chicken as a refreshing side.

FAQ - Ensaladang Okra

What if I don't have calamansi?

No problem! Lime is the closest substitute, followed by lemon, sudachi, or kabosu. If using lemon which is more acidic, use a little less. You can use rice vinegar or apple cider vinegar (1 tsp) in a pinch, but fresh citrus is highly recommended for that authentic fresh aroma. I personally love using Japanese sudachi!

Can I meal prep? How long does it last?

Yes! This is a great meal-prep dish. Store in an airtight container in the fridge for 2-3 days. It actually tastes better the next day as the flavors develop and it gets stickier. The crunch of shallots will soften a bit over time. Freezing is not recommended as the texture changes. I always make a double batch to enjoy for a few days over rice and noodles.

Shop Seasonal Organic Vegetables →
Get Fresh Seasonal Organic Vegetable Starter Set