Gising-gising. Wake up to the taste of this simple, easy-to-make dish!

Dinner, Lunch, VegetablesDecember 25, 2011Comments: 17
PinExt Gising gising. Wake up to the taste of this simple, easy to make dish!
pf icon small Gising gising. Wake up to the taste of this simple, easy to make dish! Print, Email or Save this Recipe

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.

 

Ingredients

  • 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.

 

© 2011 – 2012, Kitchen Kitchie Koo. All rights reserved.

PinExt Gising gising. Wake up to the taste of this simple, easy to make dish!

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Comments: 17

  1. Love Ya December 25, 2011 at 10:23 pm Reply

    Malin MASIRAMON yuon ah!!! (mukhang masarap yan ah!!!) Maybe this is the counterpart of Laing. Alala ko tuloy pag umuuwi ako ng Bicol, hindi mawawala sa lamesa ang gatang gabi. Need to try this one.

  2. review centers December 26, 2011 at 3:52 pm Reply

    Wow, these foods are really mouth watering. I hope I could also learn how to make and cook them. Plus, very nutritious!

  3. lei January 13, 2012 at 6:50 pm Reply

    talap talap pwedi subscribe sa email nlng po parang ang daling sundan ng steps at mkmasa ang recado more more more

  4. teody January 14, 2012 at 2:27 am Reply

    hehe.. bat nag karoon ako ng time, ito ang iluluto ko.. :D

  5. Makati Condo Rental February 4, 2012 at 10:57 pm Reply

    This is actually very good. Not too spicy but very good in taste! The name suggests “Wake up- wake up” but I’m not sure if that has anything to do with the taste….. it’s actually not spicy…

  6. Jason March 20, 2012 at 2:15 am Reply

    Hey Food Enthusiasts! Want a free cooking classes? check this FB page. All you have to do is visit and like the page so you’ll be automatically listed to membership and invited to the monthly cooking classes. It’s a fun experience with some of the Philippines’ best Chefs. You’ll also get lots of freebies, souvenirs etc. all for free!! this event is conducted mostly on Saturdays monthly. check it out: https://www.facebook.com/pages/Do%C3%B1a-Elena-Cuisinera-Club/117997422276

  7. jandan April 9, 2013 at 7:45 pm Reply

    will cook this for lunch..hehe..thanks for the recipe…hope i’ll be able to cook a better one.. :)

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