Len-Len, Mac-Mac, Jun-Jun, Kat-Kat, and many more—repeating names are a signature Filipino quirk. But why has this tradition become so ingrained in our culture, and why has it even extended to the way we name our food? Dishes like pichi-pichi, kare-kare, poqui-poqui, and more follow this pattern. In this episode of Kwentong Palayok podcast, hosted by Anna Manlulo and Alina Co, we feature Gising-Gising, a spicy dish guaranteed to wake up your taste buds!
Key Points
- Gising-Gising is a popular Filipino dish with a creamy and spicy flavour. It is traditionally made with sigarilyas (winged beans), mixed with bagoong (fermented shrimp or fish paste), and cooked in coconut milk with chilli.
- Sigarilyas is also known as "kalamismis" in the provinces of Laguna and Quezon.
- Since sigarilyas is not commonly available in Australia, substitutes like green beans or asparagus can be used instead.
- There is another, lesser-known version of Gising-Gising from Nueva Ecija, which closely resembles chopsuey.
Which version of Gising-Gising did you grow up with? Discover the tale of two dishes from different parts of the Philippines, along with the urban legend that Gising-Gising originated from a drunken conversation.
No matter which version you prefer, one thing is certain—it's the kind of dish you'll want to have again and again!
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