Asparagus with Coconut Milk, Pinoy Gising Gising Style

Asparagus with Coconut Milk, Pinoy Gising Gising Style
Asparagus with Coconut Milk, Pinoy Gising Gising Style. It has been some time since I last posted an innovative dish , today I would like to share one that you will sure be interested to try. Gising gising is a popular Pinoy spicy vegetable cooked in coconut milk dish. There are countless versions out there made up of Baguio beans, string beans, winged beans even kangkong or any similar vegetables. gising gising supposed to be a spicy dish that wake you up which is literary translated.

Asparagus Gising Gising

For today’s entry I used asparagus for my gising gising, I know it may be not appropriate because of the cost reason, at times asparagus are pricey especially at Metro Manila Supermarkets. Asparagus is one of the premium vegetable but there is no reason not to cook it Pinoy style, in fact I have another innovative adobong asparagus recipe in the archives.

Asparagus with Coconut Milk

Here in the recipe on my Asparagus with Coconut Milk, Pinoy Gising Gising Style.

Ingredients:

2 big bundles asparagus, sliced crosswise about 1/4” thick
2-3 green and red long chili, sliced crosswise
1/4 kilo pork, diced into small size
1 big can canned coconut cream
2-3 tbsp. grated ginger
1 medium size onion, chopped
3-5 cloves garlic, chopped
2-3 tbsp. shrimp paste, bagoong alamang
2-3 tbsp. fish sauce
salt
cooking oil

Cooking procedure:

Asparagus with Coconut Milk - Cooking Procedure

In a sauce pan sauté garlic, ginger and onion until fragrant. Add in the pork stir cook for 1 to 2 minutes, then add in the fish sauce and shrimp paste and continue to stir cook for another 2 to 3 minutes. Add in 1/2 to 3/4 cup of water, 2/3 of the coconut cream, bring to a boil and simmer for 5 to 8 minutes or until the liquid has reduced to an oily sauce, stirring occasionally to prevent the coconut milk from curdling. Now add in the asparagus, chili and remaining coconut milk, correct saltiness if required and continue to cook for another 2 to 3 minutes. Serve hot with a lot of rice.

Comments

  1. RamMarch 17, 2012 at 5:37 PM

    Yummmm!

    ReplyDelete
  2. cusineraMarch 17, 2012 at 6:45 PM

    naku, ang sarap naman po nyan...I will have to try the asparagus version...I've tried Gising! Gising! na seafood tapos Kangkong pati na rin Sigarilyas, pero ito will cook soon=)

    ReplyDelete
  3. jp303March 19, 2012 at 8:19 AM

    Pwede ba ground beef gamitin ko dito sa recipe na to?

    ReplyDelete
  4. ut-manMarch 24, 2012 at 10:15 AM

    @cusinera,
    Masarap po talaga, thanks for the visit...

    @jp303,
    I have not tried it pero pwedeng pwede, good luck..

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more