I cannot say for sure if this is a Bicolano dish, or simply a distant relative of the Bicol Express. Gising-gising is certainly an economical yet delicious dish which is great by itself or as a partner to grilled pork or fish and halabos na hipon. If you are a true-blue -rice-loving Filipino, then the gising-gising makes you want to have more than your fair share of rice.
This should be a staple in every home because not only is it economical where your budget can go a long, long way; it is also easy to do. Basic cooking skills are all that is needed. Helpful for beginners and young housewives.
- 2 big bunches of kangkong (also known as water or swamp cabbage)Remove the tough stalk at the bottom end of the kangkong. Separate the leaves from the stems and sliced into small pieces. Wash and drain.
- coconut cream from 2 small coconuts (about 2 cups yield)
- 1 onion or shallot, sliced. (shallot is to the pinoy’s pulang sibuyas)
- About 1/2 cup shrimps, shelled and deveined.
- About 1 cup of lean ground pork
- 3 green chilies (siling pang-sigang) slice diagonally in half.
- fish sauce (patis) to taste or salt
- pepper to taste
Heat your pan then add a little oil and saute the onion/shallot until clear. Add the ground meat and stir fry for a couple of minutes so as to cook the meat evenly. Add the shrimp till light pink.
Proceed to add the small pieces of kangkong stalks and continue to stir for about 3 minutes.
Add the coconut cream and cover the pan, let the mixture boil and the stalks cook. This takes about 7 to 10 minutes.
Veggies appear plenty when they are raw, but when you begin to cook them, you realize it isn’t as much as you thought!
Add the chillies. (Some people prefer the biting heat of the small red chillies, also called “siling labuyo”.) Use whatever suits you. Lower the heat to get a gentle boil. Let it simmer till the coco cream thickens a bit. Finally add the leaves and cook for another 3 minutes. Leaves cook really fast.
Add fish sauce or salt, and pepper to taste.
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