Sizzling Gising Gising with Barrio Fiesta Bagoong Spicy Gata
Gising-gising (Tagalog for “Wake up, wake up!”) is a simple, lightly spicy recipe that’s from Central Luzon. It usually combines French beans (or what we call “Baguio beans”) and minced pork but is often modified with the use of winged beans (sigarilyas) or water spinach (kangkong). Some also cut the beans into shorter or longer pieces; it’s really a matter of preference.
Our version uses string beans (sitaw) and chopped shrimp served on a sizzling platter, which should be pre-heated on the stove; we recommend adding Barrio Fiesta Bagoong Spicy Gata to intensify the dish’s overall umami, spiciness, and coconut flavor. Usually served as a side dish, you may increase the size of your prawns to turn this into a tasty and filling one-pot meal.
2 tbsp. oil
3 cloves garlic, minced
1⁄4 cup white onion, minced
4 long green chilies, minced, seeds removed (optional)
1⁄4 cup Barrio Fiesta Bagoong Spicy Gata
1 cup coconut milk
1⁄2 cup coconut cream (kakang gata)
300g shrimp, deveined and chopped
600g long beans, cut evenly into 1cm or 2cm pieces
A sizzling platter, for presentation
- Bring the oil to medium heat.
- Sauté the white onion, garlic, and chilis for about 5 minutes, or until the onions are soft.
- Add Barrio Fiesta Bagoong Spicy Gata and let toast in the pan, about 3 minutes.
- Pour in the coconut milk and coconut cream, stirring until well combined.
- Bring to a gentle boil; add in beans. Lower to a simmer and cook 5 minutes.
- Add chopped shrimp and continue cooking another 5 minutes, or until shrimp and beans are cooked.
- Pre-heat sizzling platter on the stove for a few minutes; place carefully back on its charger plate.
- Pour the Gising-Gising into the sizzling platter and serve immediately.
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