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Monday, February 25, 2013
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Gising-Gising | Latest Recipes http://www.latestrecipes.net/2012/06/27/gising-gising/
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Gising-Gising
Posted by Olive on Jun 27th, 2012 and filed under Featured, Photo. You can follow any responses to this entry
through the RSS 2.0. You can leave a response or trackback to this entry from your site
I usually throw away kangkong (water spinach) stalks after taking off the leaves but I found out that it can be turned into a
delicious spicy dish with coconut milk which is a perfect pair to fried tilapia (imagine salty crispy skin and soft, flaky
meat..yum!) or any fish or grilled meat.
Gising-gising is unknown to me until recently. I had it in a restaurant and though I was a bit disappointed with my order-it
wasn’t what I expected considering the price-I was happy to learn of this dish. It did not say that it has shrimp in it in the
description; my husband’s allergic to seafood so we just took it home and I did a make-over on it. I find it bland for my
taste and swimming in thin coconut milk so I added some more patis (fish sauce), finger chili (’cause it wasn’t hot enough
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for me) and black pepper and let it simmer until the oil comes out. It
tasted so good (too bad my husband can’t have some) I ate a lot of rice
that day, way too much but I don’t care no one can stop me when the
food is really good, I just like to eat to my heart’s content with no
regrets. *burp* :D
Gising-gising according to what I found on the web got it’s name
because it is spicy and will definitely wake up your senses..gising is a
Tagalog word which means wake-up. This dish is similar to laing and
Bicol express (if you put lots of chilies in it and use minced or ground
pork). You may use shrimp, pork or even dried fish (daing) in making
this dish. It’s pretty simple to make even for those who are just learning
how to cook and if you already know how to cook, it’s quite easy to
figure out how to even without a recipe.
Gising-GisingRecipe type: Main, Vegetable
Ingredients
3 garlic cloves, minced
1 red onion, minced
small piece of ginger, grated (use ginger powder if it’s a hassle for you to peel and grate ginger)
100 g small shrimp or about 200 g lean ground pork
kangkong stalks* chopped thinly about 2 cups or more
1 can coconut milk or about 2 cups fresh coconut milk
green finger chilies, thinly sliced (use as much as you like)
1-2 pieces red chili peppers
Directions
Heat a pan with a little oil, about 2 teaspoons over medium high heat/fire. Add minced garlic followed by onion
and ginger;
1.
If using meat or shrimp, add them next but take the shrimp off the pan when it turns pink and set it aside to be put
back towards the end of cooking.
2.
When the ground pork has browned, add the kangkong, season with a little salt and pepper.3.
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Have a nice day! God Bless! ♥
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Next, add green chilies and the coconut milk, add water if needed. Season with fish sauce, cover and let it simmer
until coconut oil comes out or stop the cooking process when the veggies are done and you want to have more
coconut milk sauce for the rice..mmmm!
4.
Pair it with fried tilapia or any fish and enjoy!5.
Notes
*green beans and sitaw (string beans) can also be used instead
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1 Response for “Gising-Gising”
Belinda @zomppa says:
June 27, 2012 at 9:21 pm
What a great recipe – and fascinating background. Wake me up!
Reply
1.
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