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:
- 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
- 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.