Friday, March 9, 2012

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
  • 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.
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