Gising Gising Recipe The Tagalog word “gising” means “Wake Up!” so the literal translation of this dish in English is “Wake Up! Wake Up!” Anyone who will eat Gising Gising will truly have their senses awaken because of its over-the-top spice level.
Some compare this dish to Bicol Express, Bicol’s flagship appetizer made up of pork braised in chili peppers and coconut milk; and Laing, also a Bicolano dish made up of taro leaves simmered in a spicy coconut sauce.
Some people also call this dish as the “spicy Chop Suey,” since both dishes are made up of almost the same vegetables. The only difference is that Gising Gising has a lot of Thai bird chili (siling labuyo), which makes it extremely hot. And because of its spice level, Gising Gising is considered in the Philippines as one of the country’s best “pulutan,” or an appetizer commonly partnered with alcoholic drinks.
Several changes to the Gising Gising recipe have emerged these days. Originally, people want this dish to have a lot of vegetables in it. However, some just prefer to keep it simple now, and only use string beans as its main vegetable.
Pork is usually the main meat of this appetizer, but there are also some who use shrimp as an alternative. In some parts of the country, Gising Gising Recipe is served not too spicy, with just a hint of chili, especially if it will be served to kids.
Gising Gising Recipe
- 500 g pig ear
- 100 g chicken
- 150 g pork
- 450 g tofu
- 1 medium cabbage
- 1 small green bell pepper
- 1 medium carrots
- 1 medium onion
- 3 cloves garlic
- 2 pcs red chilis
- 1 tbsp annatto seeds
- 1 tsp salt
- ¼ cup flour
- Fry the tofu until golden brown then set aside
- Sauté the garlic, onion, pork, chicken, pig ear, carrots and simmer for 2 minutes
- Pour the soaked annatto liquid then simmer for another 2 minutes
- Add in the green bell pepper as well as the chilis
- Add in the cabbage
- Stir to spread the flavor evenly
- Dissolve the flour in 3 tbsp of water
- Add in the tofu then stir
- Pour the dissolved flour and mix evenly
- Simmer for 2-3 minutes and serve