The Gising-Gising recipe, literally, “wake up, wake up” is going to wake you up and make you sweat because of its wake-you-up kind of spice, what with its generous amounts of Siling Labuyo. A dish which is similar in ingredients and cooking method and preparation as Chopsuey, the only difference between the two is that Gising-Gising is a coconut-milk based dish, unlike Chopsuey which banks more on the cornstarch for its texture. Known as a dish commonly served in town fiestas, this is usually served as a beer match because of its spice. However, with the homey coconut milk, Gising-Gising can also be eaten as a viand partnered with heaps of rice.
- 500g green beans, sliced into small pieces
- 300g minced pork (30% fat)
- 2 tbsp bagoong or shrimp paste
- 2 cups coconut milk
- 1 cup coconut cream
- 4–5 pcs red chilies, sliced with seeds
- 4 cloves garlic, minced
- 2 small shallots, finely chopped
- freshly ground black pepper
- In a wok, sauté garlic and shallots.
- Add minced pork and cook while continuously stirring for 5 minutes.
- Add coconut milk and simmer for 15 minutes in medium high heat, at this stage coconut milk will be reduced and thick.
- Add shrimp paste and green beans, stir for 2 minutes.
- Add coconut cream and chilies and cook for 2 more minutes.
- Season with freshly ground black pepper then serve.
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