📝 About This Recipe
Originating from the provinces of Nueva Ecija and Pampanga, Gising-Gising literally translates to 'wake up, wake up'—a nod to the spicy kick that jumpstarts your palate. This vibrant dish features crisp, thinly sliced green beans simmered in a rich, velvety coconut cream seasoned with savory shrimp paste. It is a masterclass in Filipino 'linamnam' (umami), balancing heat, creaminess, and a satisfying crunch in every spoonful.
🥗 Ingredients
The Aromatics
- 2 tablespoons Cooking oil (neutral oil like canola or vegetable)
- 5 cloves Garlic (minced)
- 1 medium Red onion (finely chopped)
- 1 inch knob Ginger (peeled and finely minced)
The Protein and Base
- 250 grams Ground pork (can substitute with chopped shrimp)
- 2-3 tablespoons Bagoong Alamang (fermented shrimp paste; use spicy variety if preferred)
- 1.5 cups Coconut milk (gata)
- 1/2 cup Coconut cream (kakang gata, for a richer finish)
The Vegetables and Heat
- 500 grams Baguio beans (trimmed and cut into 1/4-inch rounds (crosswise))
- 3-5 pieces Siling Labuyo (bird's eye chilies, chopped; adjust to your heat tolerance)
- 2 pieces Siling Haba (green finger chilies, sliced diagonally)
- to taste Fish sauce (patis)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Heat the cooking oil in a large pan or wok over medium heat.
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2
Sauté the onions until translucent, then add the garlic and ginger. Cook for 1-2 minutes until fragrant but not browned.
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3
Add the ground pork to the pan. Cook while breaking it apart with a spatula until the meat is browned and slightly crispy.
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4
Stir in the shrimp paste (bagoong) and cook for another 2 minutes to allow the flavors to meld and the paste to release its oils.
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5
Pour in the 1.5 cups of coconut milk. Bring to a gentle simmer, then lower the heat.
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6
Let the mixture simmer for 5-8 minutes, stirring occasionally, until the liquid has reduced by about a third and thickened slightly.
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7
Add the chopped bird's eye chilies (siling labuyo) and the green finger chilies (siling haba).
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8
Add the thinly sliced green beans. Toss well to ensure every bean is coated in the coconut sauce.
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9
Pour in the 1/2 cup of coconut cream (kakang gata) for extra richness.
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10
Cook for 3-5 minutes. The goal is to have the beans cooked through but still retaining a slight 'snap' or crunch.
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11
Season with fish sauce (patis) and black pepper to taste. Be careful with the fish sauce as the bagoong is already salty.
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12
Once the sauce has reached a thick, creamy consistency that clings to the beans, remove from heat immediately.
💡 Chef's Tips
For the best texture, ensure you slice the beans into very thin rounds; this allows them to absorb the sauce quickly without becoming mushy. If you want a more authentic 'Gising-Gising' experience, use winged beans (sigarilyas) instead of green beans if available. To prevent the coconut milk from curdling, keep the heat at a steady simmer rather than a rolling boil. If the dish is too salty from the shrimp paste, add a teaspoon of brown sugar to balance the flavors. Always use fresh coconut milk if possible, but if using canned, look for brands with a high fat content for a creamier sauce.
🍽️ Serving Suggestions
Serve steaming hot over a generous mound of fluffy white jasmine rice to soak up the spicy coconut sauce. Pair with fried fish (like Galunggong) or grilled pork belly (Liempo) for a complete Filipino feast. Serve alongside a cold glass of calamansi juice or coconut water to temper the heat of the chilies. This dish works excellently as a 'pulutan' (appetizer) served with ice-cold lager beer. For a vegetable-heavy meal, pair it with a simple tomato and salted egg salad.