Gising-gising

Chopped long beans in coconut milk with enough chilli to wake you up, which is the name.

Pork, Shellfish. Not vegetarian — contains bagoong, a fermented fish or shrimp paste, pork, shellfish.

Ingredients

• 500 g long beans, chopped into 5 mm pieces
• 300 g pork mince
• 400 ml coconut milk
• 200 ml coconut cream
• 10 bird's eye chillies, chopped
• 2 tablespoons bagoong alamang
• 1 onion and 8 garlic cloves, chopped
• 2 tablespoons oil

Method

1. CHOP THE LONG BEANS SMALL — 5 mm, not in lengths. The dish is meant to be eaten with a spoon over rice and the beans should be the size of the mince, not something to bite through.
2. Brown the pork mince hard in the oil so it is dry and catching, then add the onion and garlic.
3. Add the shrimp paste and fry it 2 minutes.
4. Pour in the coconut milk and simmer 10 minutes.
5. Add the chopped beans and cook 8 minutes, until tender but still green.
6. TEN CHILLIES IS THE DISH AND NOT A SUGGESTION. 'Gising' means wake up, and it is named for the heat — a mild version is a perfectly nice bean and coconut dish with the wrong name on it.
7. Finish with the coconut cream off the heat, so it stays glossy rather than splitting. No salt: the bagoong has done it.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes