Gising Gising with Kangkong? Yeah, possible! Just using the stems can pass of the usual green beans that is being used in traditional Gising Gising. Honestly, this version of Gising Gising with Kangkong isn’t really that different. It’s just as yummy! I loved this dish!
This version isn’t as saucy as how I used to cook Gising Gising but it’s very good! I love how all the flavors is absorbed by the meat. Every bite is full of flavor! Yay!
Gising Gising with Kangkong
- 2 Tbsp vegetable oil
- 1 Piece white onions chopped
- 1 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2 Tbsp shrimp paste
- 200 Grams ground pork
- 1/2 Cup coconut milk
- 1/4 Cup coconut cream
- 2 Pieces finger chilies sliced
- 1 Bunch kangkong stems only, chopped
- salt to taste
- pepper to taste
In a wok, heat oil over medium heat.
Add onions, minced ginger, minced garlic and shrimp paste. Mix and sauté until onions are cooked.
Add ground pork and sauté until pork is light brown in color.
Add coconut milk and coconut cream. Mix and simmer for 3 minutes.
Add chilies and kangkong stems. Cover wok and simmer for another 2 minutes.
Season with salt & pepper. Serve and enjoy!
Inspired by Yummy.