Gising-Gising Recipe (Winged Bean In Coconut Milk)

To prevent your sigarilyas (winged beans) from becoming mushy, add them only during the final 5–7 minutes of cooking. Ensure the coconut milk has already thickened to your liking before introducing the vegetables, as overcooking will cause them to lose their vibrant green color and signature snap.

Yes, you can easily swap ground pork for minced shrimp or ground chicken for a lighter version. To make it vegetarian, replace the pork with firm tofu bits and use a vegan fermented bean paste or mushroom salt instead of shrimp paste (bagoong) to maintain that essential umami depth.

The key to a smooth, creamy sauce is maintaining a gentle simmer rather than a rolling boil once the coconut milk is added. Stir occasionally and avoid using high heat, as extreme temperature shifts cause the fats in the coconut milk to separate from the liquid, resulting in an oily texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat on the stovetop and add a splash of water or extra coconut milk to loosen the sauce, as the fats will naturally thicken and solidify when chilled.

Since “Gising-Gising” translates to “wake up, wake up,” heat is a core component, but you can control it by removing the seeds from the bird’s eye chilies (siling labuyo). For a milder warmth, use long green peppers (siling haba) or start with a small amount of chili and gradually increase until you reach your desired “wake-up” call.