Gising-gising is sauted green vegetables with a little of ground meat, shrimp paste and fresh coconut milk. Here in the Philippines, coconut milk is considered as a key ingredient in most vegetable dish. My Gising-gising was made of chopped young Kangkong (water spinach) stalks. I like Kangkong stalks better than string beans because it's easier to cook and it maintains it's crunchiness.
Actually, Gising-gising is a saving viand. In case you're going to cook a dish where you only get the Kangkong leaves, Gising- gising is perfect to make use of your kangkong left-overs (stalks).
I chose lean meat to rid of the fats, olive oil for a hearty sauteed dish and freshly squeezed coconut milk instead of processed- canned coconut milk from the supermarket. It's healthy!
Gising-gising using Kangkong Stalks:
Servings: 4-5
Ingredients:
1 bunch Kangkong (leaves separated), (Stalks set aside)
1/4 kilo lean ground meat
5 cloves garlic (minced)
1 medium red onion (chopped)
2 medium red tomatoes (chopped)
1 tbsp shrimp paste
1 1/2 cup fresh coconut milk
3 pcs. chili (bird's eye) (chopped)
1 tbsp. olive oil (for sauteing)
1/2 cup water
salt and ground pepper
How To:
In a pan, heat oil then saute garlic until light brown.
Add onion and tomatoes and stir for a few seconds.
Add lean ground meat keep stirring until meat is half-cooked.
Add shrimp paste and chopped bird's eye chili then stir for a few seconds.
Add chopped Kangkong stalks, stir.
Add fresh coconut milk then simmer for a few seconds.
Add water if necessary.
Salt and ground pepper to taste.
I guess it's called Gising-gising because it's spicy. "magigising ka talaga sa anghang" This dish is perfect as pica-pica , (pulutan) and of course, always best when served with hot rice.
