What is so nice with savoury dishes that are cooked with coconut milk/cream, is that they possess this rich creamy goodness that makes you eat more rice with it. There are so many dishes I have to taste when I go back to the Philippines and Gising! Gising! is one of them. Cooking is always a learning experience and I want to taste how the local does it, compare and improve what I have tested so far.
Gising! Gising! intrigues me….so don’t be surprise if another version pops out soon in one of my future posts.
I have featured a Gising! Gising! Seafood version with the absence of coconut milk/cream before. It tasted fantastic but as I browse on Filipino Food images in Google, the coconut based Gising! Gising! beckons me to cook it.
I love the convenience of canned Coconut Milk and Cream but in the future when I have lots of time will definitely try the fresh version. Freshly squeezed grated coconut got that fragrant aroma that canned version doesn’t have.
Here in Brisbane, Kangkong (Asian Water Spinach) is always readily available in your Asian shops that have Fresh Vegetable Section. Light green in colour, Kangkong have long leaves and hallow segmented stems. Don’t buy Kangkong with limp leaves (been out in the sun too long) or matured leaves/stems (old) and also with too much visible holes on the leaves (something is eating it). Sold in bunches, you must trim out the dead and damaged leaves and snap off the ends of the stems to get rid of the hard section. To get rid of the sand/dirt, fill up your sink with cold water and submerge your trimmed Kangkong, gently move the stems side to side, so that the sediments settle down the bottom of the sink. I do this 2-3 times to make sure that whole batch is free from sand/dirt.
Now that I have told you how to deal with your bunch of Kangkong before chopping it up into little pieces, lets get to business and cook this yummy dish!
Tagalog meaning of Gising! Gising! is “Wake Up! Wake Up!”.
GISING! GISING! (Kangkong Version)
1 large bundle of Kangkong (Asian Water Spinach)
400ml can coconut milk
560ml can coconut cream
250g pork mince
150g prawn meat
3 cloves garlic
1 medium onion
2-3 tbspn cooking oil
2 tbspn fish sauce
2 tspn chilli sauce
pinch of pepper
*used U.S Measuring Cups & Spoons
~ Chop up your trimmed, rinsed & drained Kangkong. Separate the thicker chopped up stems from the rest.
~ Peel your garlic cloves and onion, mince the onion and crush the garlic cloves with the flat side of your knife. Roughly mince your prawn meat using your knife.
~ In a large wok/pan, heat (medium high) your cooking oil and sauté the garlic and onions. Add in the pork mince, stir for awhile (make sure you are breaking the clumps of meat) till meat becomes light brown. Stir in the prawn meat and separate the clumps and cook till the prawn meat becomes white and some of it have that orangey bits. Add in your Kangkong stems, stir for a couple of minutes and then add in the rest of your chopped up Kangkong.
~ Once the Kangkong leaves turns a brighter shade of green, add in your coconut milk & cream. Add in your chilli paste and fish sauce.
~ Bring the mixture into boil and let it simmer for 1-3 minutes. Remove the pan from the stovetop and let it rest for a while. This dish can be serve in individual bowls or one large serving bowl for the family to share at the table.
BEST WITH: Crispy Fried Fish and Fresh Steamed Rice.
- If you want a thicker sauce, after simmering the dish for 1-3 minutes, you can separate the sauce. Simmer the sauce in a small saucepan until the liquid reduces in half. Once the sauce becomes thicker, you can then put it back to the kangkong/pork mince/prawn meat mixture…stir the dish well. This procedure will give you a thicker sauce but not overcooked Kangkong.