If you love spicy food with gata, you will definitely enjoy Gising gising. It is a simple and budget-friendly vegetable dish bursting with rich flavors that would positively wake you up!
Gising gising is a Filipino dish that literally translates to “wake up, wake up”! As its name implies, it has a good kick of spice that’s sure to rock your tastebuds!
The dish originated from the province of Nueva Ecija and Pampanga, but it’s sometimes compared to the Bicolano delicacy, the Bicol Express, because of the similarity in ingredients such as pork, coconut milk, shrimp paste, and of course, chili peppers!
- Vegetable– sigarilyas are traditionally used but since these winged beans are not easy to find here in the US, I substitute green beans. String beans (sitaw) or even water spinach (kangkong) are also good options.
- Meat– for a leaner alternative, use ground chicken or ground beef in place of pork. You can also use flaked fish or minced shrimp.
- Coconut Milk- while freshly-pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. You might also want to try the powder form and reconstitute it according to package directions.
- Seasonings – if shrimp paste (bagoong) is not available, replace it with fish sauce or salt.
- This dish is relatively quick and easy to cook, but preparing the vegetable into small pieces can be a bit tedious. To save time, bundle and line up several beans on the cutting board, trim off the stems, and slice into the desired length all at once.
- For a smooth consistency, cook the coconut sauce in a gentle simmer and do not allow it to come to a rolling boil lest it curdles and separates.
- If you prefer less heat, scrape off the seeds and veins before chopping the chili peppers.
How to serve
- Gising gising is delicious as a main dish served with steaming hot rice or as a side dish to grilled meat or fish.
- Since it contains milk, it spoils rather quickly. Do NOT keep outside of refrigeration for an extended period of time especially in warmer weather. Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat in a pan over medium heat or microwave on LOW at 2 to 3-minute intervals to an internal temperature of 165 F. Stir well.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground pork
- 1 tablespoon shrimp paste
- 1 cup coconut milk
- salt and pepper to taste
- 4 Thai chili peppers, ends trimmed and minced
- 1 cup coconut cream
- 1 pound green beans, ends trimmed and cut into 1/4-inch thick
- In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground pork and cook, breaking apart with the back of the spoon, until lightly browned.
- Add shrimp paste and continue to cook, stirring occasionally, for about one minute.
- Add coconut milk and chili peppers. Bring to a simmer.
- Lower heat and simmer for about 8 to 10 minutes or until pork is cooked through and liquid is reduced.
- Add coconut cream and green beans, stirring to combine, and continue to cook for about 3 to 5 minutes or until green beans are tender yet crisp and sauce is reduced and begins to render fat.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”