Tuesday, 21 May 2013

Gising Gising : Spicy Kangkong in Coconut Milk

Why is this dish called Gising-Gising?  First, gising gising when translated literally to the English language means "wake up! wake up!" Thus one explanation why this dish is called as such is that, the spiciness and fiery hotness of the dish awakens the eaters senses. And if you are like my husband, you won't stop perspiring.  Not to mention that the sensation from your mouth to your stomach is really hot.  Make sure that you have fresh milk or any milk drink on hand just in case you can't bare the fiery hotness of this gising-gising.

Not much was written as to the history of this dish, and no one has ever claimed whether this is a Bicolano dish as it resembles the Bicol Express dish in some aspects.  May be this dish, like many other dishes regardless of the kind of cuisine, may have come about because of the ingenuity of one home-cook who experiments in order to not only fill his/her tummy but also to satisfy his/her palate. 

There are many versions of gising gising depending on the vegetables used and if minced pork or other meat are also added depending on the preference of the cook.  My version is simple.  I used kang kong since my husband decided to hoard a few bundles of kang kong fearing that we may run out of it and I added some small shrimps.  I used fish sauce and low sodium salt to flavor it.


Ingredients :

Kang Kong, chopped - 1 bundle
Shrimps - 1/2 c
Garlic, chopped - 5 cloves
Onions, chopped - 1 medium
Green chillies - 3 large (as preferred)
Hot Chilli flakes - 2 to 3 tbsp (as preferred)
Fish Sauce - 2 tbsp
Low sodium Salt to taste
Black pepper, ground
Coconut powder (Knor brand) - 1 c
Water - 1 1/2 c
Sunflower / corn / or any vegetable oil

Note : When chopping the kangkong, make sure to separate the large stalks and the leaves

Cooking Procedure:

1. Heat oil in a pan and saute in it the garlic and the chilli flakes then the green chillies and onion.  Give a quick stir (about 10 stirs)
2.  Add in the shrimps and stir fry until the shrimps change in color.
3.  Toss in the chopped stalks of the kangkong, stir for at least 2 minutes.
4.  Dissolve the coconut powder in water and pour it over the kang kong. Season with the fish sauce, black pepper, and a dash of salt.  Bring to a boil.  Simmer for at least 3 minutes
5.  Toss in the kangkong leaves and simmer.  Adjust taste by adding more salt as needed.  Cook until the leaves are soft.

© myFresha-licious (21May2013)

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