If you enjoy spicy Filipino food cooked with gata, this Gising Gising recipe is a dish you will want to keep on repeat. It is creamy, savory, budget-friendly, and packed with bold flavor from coconut milk, shrimp paste, ground pork, green beans, and chili peppers. The name literally means “wake up, wake up,” and one taste of its rich coconut sauce and spicy kick makes it easy to understand why.
Gising Gising is a well-loved Filipino vegetable dish known for its creamy coconut base and lively heat. It is commonly associated with Nueva Ecija and Pampanga, and it is often compared to Bicol Express because both dishes use pork, coconut milk, shrimp paste, and chili peppers. While the ingredients are simple, the finished dish has layers of flavor: salty, creamy, slightly sweet from the coconut, and pleasantly spicy.
This dish is also practical for everyday cooking. It uses affordable ingredients, cooks in one pan, and pairs beautifully with steamed rice. Traditionally, sigarilyas or winged beans are used, but green beans make an excellent substitute when sigarilyas are not available. The beans are sliced small so they cook quickly and absorb the flavorful sauce while still keeping a tender-crisp bite.
Ingredient Suggestions
- Vegetable – Sigarilyas are the traditional choice, but they can be difficult to find in some areas. Green beans are a convenient substitute and work very well in this recipe. String beans or water spinach can also be used.
- Meat – Ground pork gives the dish a rich and savory flavor. For a leaner version, use ground chicken. Flaked fish or minced shrimp can also be used as alternatives.
- Coconut Milk – Freshly pressed coconut milk gives the best flavor, but canned coconut milk is convenient and reliable. Coconut milk powder may also be used when prepared according to package directions.
- Seasonings – Shrimp paste, also called bagoong, adds a deep salty and umami flavor. If it is not available, season the dish with fish sauce or salt instead.
- Chili Peppers – Thai chili peppers give Gising Gising its signature heat. Adjust the amount based on your spice preference.
Cooking Tips
- Cutting the beans into small pieces can take time. To work faster, gather several beans together, line them up on the cutting board, trim the ends, and slice them into the desired thickness all at once.
- Keep the coconut sauce at a gentle simmer. Avoid a hard rolling boil, as high heat can cause the coconut milk to curdle or separate.
- For a milder dish, remove the seeds and veins from the chili peppers before mincing them.
- Cook the green beans just until tender-crisp so they keep their color, texture, and fresh vegetable flavor.
Serving Suggestions
Serve Gising Gising hot with freshly steamed rice for a satisfying meal. Its creamy and spicy sauce is perfect spooned over rice. It also makes a delicious side dish for grilled meat or fish, especially when you want a vegetable dish with more flavor and character.
How to Store Leftovers
- Because this dish contains coconut milk, it should not be left at room temperature for a long time, especially in warm weather. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat gently in a pan over medium heat, stirring often. You can also reheat it in the microwave on low power in 2 to 3-minute intervals until it reaches an internal temperature of 165 F. Stir well before serving.
More Ginataang Recipes
Ginataang Langka with Danggit is another creamy, spicy, and budget-friendly vegetable dish that goes well with steamed rice.
Gising Gising
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground pork
- 1 tablespoon shrimp paste
- 1 cup coconut milk
- salt and pepper to taste
- 4 Thai chili peppers, ends trimmed and minced
- 1 cup coconut cream
- 1 pound green beans, ends trimmed and cut into ¼-inch pieces
Instructions
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Heat the oil in a pan over medium heat. Add the onion and garlic, then cook until softened and fragrant.
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Add the ground pork. Cook while breaking it apart with the back of a spoon until lightly browned.
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Stir in the shrimp paste and cook for about 1 minute to blend the flavors.
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Add the coconut milk and minced chili peppers. Bring the mixture to a gentle simmer.
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Lower the heat and simmer for 8 to 10 minutes, or until the pork is fully cooked and the liquid has reduced.
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Add the coconut cream and green beans. Stir to combine, then cook for 3 to 5 minutes, or until the beans are tender-crisp and the sauce has reduced.
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Season with salt and pepper to taste. Serve hot with steamed rice.
Notes
- Slice several beans at the same time to make preparation faster and easier.
- Simmer the coconut sauce gently to keep it smooth and creamy.
- Remove the seeds and veins from the chili peppers if you prefer less heat.
Nutrition Information
Carbohydrates: 17g,
Protein: 28g,
Fat: 61g
Nutrition information is approximate and provided for convenience only.