Jul 31, 2012


I don't know exactly how and why this dish got its name. Perhaps it's because its level of spice is enough to jolt one to wakefulness (gising) :D

In my house, when we make Sinigang, the next meal will most probably have Gising-gising.  That's because Gising-gising makes use of the kangkong stalks left over from taking the kangkong leaves for Sinigang.   This time though I decided to make it using Baguio beans, which works just as well.


What's in it?

400 g Baguio beans, sliced into thin rings
1 medium scallion (red onion), peeled and sliced
1/2 head garlic, peeled and mashed
a thumb of ginger, peeled and diced finely
3-5 pcs Thai chilis (cayenne pepper), or green chilis (pansigang), sliced
100 g ground pork or leftover grilled pork, diced
1 shrimp broth cube (or 1 1/2 teaspoons of shrimp powder)
2 1/2 cups coconut milk
3 T cooking oil
salt and ground black pepper to taste

Kitchen Conjugations:

Heat oil in wok over medium heat, and saute onions until soft and translucent.  Add in ginger and garlic, stir fry for half a minute, then add in chilis and ground pork.  Season with a small pinch of salt. Stir fry for two minutes or until the ground pork loses its pinkish tint.

Pour coconut milk into the mixture, then allow to boil while stirring to prevent coconut milk from curdling. Add in shrimp broth cube, crush to make it blend with the mixture. Lower heat and allow the mixture to simmer for about a minute.

Stir in the sliced baguio beans.  Let boil then simmer for about two minutes or until the beans are cooked.  Check and adjust seasonings and spice if needed.

Great with steamed rice and fried or grilled fish. :)

Note: Feel free to add tinapa (smoked fish), shrimps, crabsticks or even crablets if you have them.


Nap Perez said...

I will try this. Thanks

Anonymous said...

simply dropping by to say hello

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