Gising-Gising

Name: Gising-Gising
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon vegetable oil; 1 small white onion, sliced; 1 large clove garlic, crushed and chopped; 0.5 pound lean ground pork; 6 tablespoons fish sauce, or to taste; ground black pepper to taste; 1 long green chile - seeded, deveined, and chopped, or more to taste; 1.3333333730698 cups winged beans, chopped into 1/2-inch pieces; 1 cup cream of coconut

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The transliteration of gising-gising from Filipino to English is "wake up-wake up." Ideally, this vegetable dish recipe should be spicy enough to wake you up if you're feeling sluggish. You can use other kinds of vegetables like string beans or river spinach (kangkong), but I like to use winged beans (sigarilyas) because of their unusual shape. Best served with steamed white rice and tinapa (smoked fish).

Recipe by Arlene Tengonciang

Updated on July 4, 2022

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
1 small white onion, sliced
1 large clove garlic, crushed and chopped
½ pound lean ground pork
6 tablespoons fish sauce, or to taste
ground black pepper to taste
1 long green chile - seeded, deveined, and chopped, or more to taste
1 ⅓ cups winged beans, chopped into 1/2-inch pieces
1 cup cream of coconut

Directions

Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; sauté until it starts to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
Stir green chile into the pork mixture; sauté until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium-low; let simmer until coconut cream thickens, about 5 minutes more.

Cook's Notes:

You can replace the regular garlic with 3 cloves of the smaller native Philippine garlic.

The amount of fish sauce to use depends on individual tastes and, even more importantly, the kind of fish sauce that you buy. I find that Philippine fish sauce tends to be saltier than, for example, Thai fish sauce. So, use more or less according to your personal preference.

Any type of long green chile pepper will do.

You can substitute coconut cream with coconut "gata" powder mixed in water to make the same amount.

Nutrition Facts (per serving)

420	Calories
21g	Fat
41g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 420
% Daily Value *
Total Fat 21g	27%
Saturated Fat 9g	47%
Cholesterol 24mg	8%
Sodium 1144mg	50%
Total Carbohydrate 41g	15%
Dietary Fiber 3g	11%
Total Sugars 22g
Protein 20g
Vitamin C 20mg	98%
Calcium 198mg	15%
Iron 6mg	34%
Potassium 619mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.