With the addition of chopped chilies in this variant of guinataan, gising-gising has enough heat to really wake you up.
Wake up! Wake up! is what gising-gising translates to. The first time I ate gising-gising was at the now defunct chain, Chic-boy. I hadn’t heard of the dish before, I asked the girl at the counter what it was exactly and she said it was a spicy chop suey. Sounded good; we ordered it.
Fast forward to several months later and Jeanette posted a recipe of gising-gising on her blog. Surprisingly, it was a simpler dish made with sitaw (yard-long beans), coconut milk and chilies. In her post, Jeanette referred to a recipe by Mec (in her blog in the old Multiply) which has green beans and ground pork.
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.
The two ingredients that you cannot skip are the ingredients that gives this dish its essence and its character — coconut milk and chilies.
In this gising-gising recipe, we used winged beans, green beans, squash and eggplants. And, for the heat, we didn’t just rely on bird’s eye chilies. We added ginger too because it gives off a different kind of heat — sweetish and highly aromatic.
- 2 tablespoons cooking oil
- ¼ cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon chopped bird's eye chilies
- ¼ cup diced tomatoes
- patis (fish sauce)
- 2 cups diced pork belly
- 3 cups thin coconut milk divided (see notes after the recipe)
- 2 cups thinly sliced sigarilyas (winged beans)
- 1 cup sliced green beans
- 2 cups cubed kalabasa (squash)
- 2 cups diced eggplants
- 1 cup thick coconut milk
- Set the stove to medium and heat the cooking oil in a pan.
- Saute the onion, garlic, ginger and chilies for a minutes. Pour in about a tablespoon of fish sauce, cover and cook until softened, about three minutes.
- Add the pork and cook, stirring often, until the pork starts to render fat. Add more fish sauce. Continue cooking until the pork is starting to brown.
- Pour in two cups of thin coconut milk.
- Cover the pan and simmer until the pork is tender.
- Add the sigarilyas, season with more fish sauce, and pour in the remaining thin coconut milk. Cover the pan and simmer until the sigarilyas is halfway done.
- Add the green beans and kalabasa, season with more fish sauce and cook until the beans and kalabasa are halfway done.
- Add the eggplants. Stir. Season with more fish sauce, if needed. Cover the pan and simmer until all the vegetables are done.
- Pour in the thick coconut milk, stir and bring to a simmer.
- Serve your gising-gising with rice.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.