I usually throw away kangkong (water spinach) stalks after taking off the leaves.
But I found out that it can be turned into a delicious spicy dish with coconut milk which is a perfect pair to fried tilapia (imagine salty crispy skin and soft, flaky meat..yum!) or any fish or grilled meat.
Gising-gising is unknown to me until recently. I had it in a restaurant and though I was a bit disappointed with my order (it wasn’t what I expected considering the price) I was happy to learn of this dish.
It did not say that it has shrimp in it in the description, my husband’s allergic to seafood so we just took it home and I did a make-over on it.
I find it bland for my taste and swimming in thin coconut milk so I added some more patis (fish sauce), finger chili (’cause it wasn’t hot enough for me) and black pepper and let it simmer until the oil comes out.
It tasted so good (too bad my husband can’t have some) I ate a lot of rice that day, way too much but I don’t care… no one can stop me when the food is really good, I just like to eat to my heart’s content with no regrets. *burp* 😆
Gising-gising according to what I found on the web got it’s name because it is spicy and will definitely wake up your senses..gising is a Tagalog word which means wake-up.
It’s pretty simple to make even for those who are just learning how to cook and if you already know how to cook, it’s quite easy to figure out how to even without a recipe.
- 3 cloves Garlic minced
- 1 pc Red Onion minced
- 1 pc Ginger small size / grated / use ginger powder if it's a hassle for you to peel and grate ginger
- 100 grams Shrimp small size / or about 200g lean ground pork
- 2 cups Water Spinach or kangkong / chopped thinly
- 1 can Coconut Milk
- 2 pcs Green Finger Chilis thinly sliced (use as much as you like)
- 2 pcs Red Chili Peppers
- Fish Sauce for taste
- Heat a pan with a little oil, about 2 teaspoons over medium high heat / fire.
- Add minced garlic followed by onion and ginger.
- If using meat or shrimp, add them next but take the shrimp off the pan when it turns pink.
- Set it aside to be put back towards the end of cooking.
- When the ground pork has browned… add the kangkong (spinach), season with a little salt and pepper.
- Next, add green chilis and the coconut milk, add water if needed.
- Season with fish sauce, cover and let it simmer until coconut oil comes out.
- Or stop the cooking process when the veggies are done and you want to have more coconut milk sauce for the rice..mmmm!
- Pair it with fried tilapia or any fish and enjoy!
Have a nice day! God Bless! ♥