Winged Bean and Shrimp Gising-Gising
Winged Bean and Shrimp Gising-Gising

Winged Bean and Shrimp Gising-Gising

The “graveyard” shift in a call centre was both a boon and a bane for me. When Manila became a major US outsourcing hub in the early 2000s, salaries upped several notches. I did jump on the bandwagon as many of us did. There was a catch, though – the challenge of keeping myself awake while everyone was asleep. That was when I first met this low-key delicious Filipino dish, Gising-Gising.

Gising-Gising

Gising-Gising

I was a picky all-meat-or-I-won’t-eat child of the 80’s. Only when I started working did I appreciate the succulent world of veggies. But the poor Winged Bean or sigarilyas that’s the protagonist in this dish was unknown to me at the time.

Gising-Gising - Winged Bean

Gising-Gising – Winged Bean

Gising-Gising is not as popular as the all-star kare-kare or lechon. But I tell you this is a dark horse in the Philippine cuisine. The word “gising” means to wake up. The crunch of the winged bean and kick of chillies propped up my eyelids in every mouthful. The sweet coconut milk smothering the mound of hot steamed rice brought up smiles to my doubly tiring upside down world. “One day”, I swore, “I will make my own Gising-Gising version that’s chunkier and creamier!”

Gising-Gising LC

Gising-Gising LC

That first encounter was just the beginning. Here, folks, is my own chunkier, creamier version, if you will.

Winged Bean and Shrimp Gising-Gising
Recipe Type: Entrรฉe, Main Dish
Cuisine: Filipino, Philippine
Author: Alesah
Prep time:
Cook time:
Total time:
Serves: 3 – 4
My own chunkier, creamier version of Gising-gising – sigarilyas, shrimp and ground beef in rich coconut milk!
Ingredients
  • 2 bundles (approx. 250 g) of winged bean, cut into 1/4″ lengths
  • 200 g small to medium shrimp, peeled and cleaned
  • 200 g ground beef or pork
  • 250 ml coconut milk
  • 2 bird’s eye chilies (siling labuyo) for garnish
  • 4 cloves garlic, minced
  • 1 medium-sized onion, chopped
  • Salt and pepper to taste
Instructions
  1. Heat a pan with oil over medium heat and saute garlic and onion until translucent.
  2. Add in the ground beef first, then the shrimp.
  3. Add the winged bean. (Blanch prior to cooking to make it more vibrant and crunchy).
  4. Stir in the coconut milk and simmer for 10 to 15 minutes.
  5. Season with salt and pepper. Garnish with chillies.

It is typical to buy veggies bundled or in a pile or stack in wet markets here. So I am approximating a bundle of the winged bean to be 100 to 150 grams. Increase or decrease, as you please. Add a dash of fun and I promise you’ll never go wrong. A delicious dish that’s simple to make should bring joy to every cook.

Gising-Gising - Winged Bean bundle

Gising-Gising – Winged Bean bundle

I used ground beef in this recipe, but ground pork is acceptable. A more economical take on this dish is the use of a few tablespoons of shrimp paste instead of medium-sized shrimp. I find beef tastier than pork in this situation. My goal of making a chunkier version calls for plump shrimp to complement the crunch of the sigarilyas.

Gising-Gising - F

Gising-Gising – F

I decided to blanch the winged bean pieces as I like them looking vibrant and crunchy. This meant that I put them into a pan of briskly boiling water for 2 to 3 minutes and shocking them into ice cold water. I did this step right before I started sautรฉeing.

Gising-Gising Plate

Gising-Gising Plate

I served this last night for dinner and the hibernating rice-eater in me had awakened. There was no way I could resist it, so I had prepared a cup of steamed organic red rice to match this awesome dish.

Gising-Gising P

Gising-Gising P

Now I’m happy to have eluded the chains of the night shift. But it doesn’t mean I would no longer need the magical charms of this wake up dish. Gising-Gising will always be my discreetly special, go-to recipe. I hope it becomes yours, too.

PIN ME-Gising-gising

PIN ME-Gising-gising

 

Gourmet Getaways

About Alesah Villalon

I used to chase life as one would chase targets in their calendar years. Until someone came to say, "Do more of the things that you love, and share that love with others!" Now I'm slowing down a bit.

I try to write. I try to shoot beautiful images of places I love. I try to share wholeheartedly the things that I enjoy.

I hope you can share with me all the pleasures that life has to offer through my stories.

Contact me at alesah@gourmetgetaways.com.au

Comments

  1. I’ve not heard of this dish before but I have worked nights and they can be very challenging. I don’t think I’ve ever seen winged beans before xx

  2. Oh I have never seen these beans before. I will try and see if hubby can buy some seeds online and grow them.

  3. I have never seen winged beans before, and I will have to imagine how good this tastes, based on how good it looks ๐Ÿ™‚

  4. Gosh I just adore your photos. I have never heard of this before… and now I really, really want to try it! Always up for a new challenge. Thanks for another yummy recipe.

  5. Those winged beans are new to me and they look so unique. Wish I could taste some!

  6. I’ve never seen a winged bean but if they can come together to make a dish like this, I’m in. I’ve hired 3 workers from the Philippines and each one has been outstanding.

  7. Such an interesting vegetable… when one can find them.

  8. Ta recette est vraiment apetissant. J’ai l’impression que tes winged beans sont un peu pareil que les haricots blancs d’ici. Mais, je ne suis pas sรปre que le goรปt soit pareil! En tout cas, ton plat, รงa donne vraiment envie !

  9. Never see these kind of beans before! I have an Asian store close to me that carries a lot of South Asian and Far East produce but I don’t think I’ve seen these there. Very interesting, I’ll have to keep my eyes open for them. The dish looks wonderful.

  10. This dish sounds just like something that I would really enjoy! I don’t think I’ve ever had winged beans but I am intrigued by them form your description ๐Ÿ™‚

  11. Yum, this looks so good!
    Melanie @ meandmr.com

  12. I’ve heard of this dish, but never tasted it. Nor made it, obviously. ๐Ÿ˜‰ It looks terrific! Loads of flavor — and I love flavor-packed dishes! Good recipe — thanks.

  13. Looks delicious! I have seen these winged beans at the wet market but did not really know how to cook them so can’t wait to try them in your dish. I might have to tone down the chilis just a bit for my taste but my boys are all about the heat! I know just the board I am going to pin this to!

  14. This looks absolutely amazing!!! I love how colorful it is!

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