Gising- gising

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.