Wake up! Wake up! is what gising-gising translates to. With the addition of chilies in this variant of guinataan (the catch-all term for Filipino dishes cooked with coconut milk or cream), gising-gising has enough heat to really wake you up.
I searched the web for a more definitive version of gising-gising and found none. The main vegetable ingredient may be sigarilyas (winged beans), yard-long beans or just green beans. What other vegetables you may add to the beans is up to you.
For the meat, you may use diced pork, ground pork, shrimps, a mixture of pork and shrimps, or you can omit the both and cook gising-gising as a meatless vegetable dish.
What you cannot skip are the two ingredients that give this dish its essence and its character — coconut milk and chilies.
In this updated gising-gising recipe, we used winged beans, okra and squash. And, instead of the usual bird’s eye chilies, we used finger chilies. The okra and chilies we harvested from our garden, and I figured it was a good time to post a better gising-gising recipe.
- 2 tablespoons cooking oil
- 1 red onion peeled and diced
- 1 teaspoon minced garlic
- 1 tablespoon minced ginger
- ½ cup diced tomatoes
- 2 finger chilies thinly sliced
- fish sauce
- 1 teaspoon shrimp paste
- 2 cups thinly sliced winged beans
- 1 cup sliced okra
- 2 cups cubed squash
- 1 ½ cups coconut milk
- ¼ cup coconut cream
- crispy pork belly cut into strips (optional)
- Set the stove to medium and heat the cooking oil in a pan.
- Saute the onion, garlic, ginger, tomato and chilies for a minute.
- Pour in about a tablespoon of fish sauce, stir in the shrimp paste, cover and cook until softened, about three minutes.
- Add the winged beans, okra and squash (see notes after the recipe).
- Pour in the coconut milk.
- Cover the pan and simmer until all the vegetables are done.
- Pour in the thick coconut milk, stir and bring to a simmer.
- Taste and add more fish sauce, if needed.
- Toss in the crispy pork belly, if using.
- Serve your gising-gising with rice.