Cherry & Dennis Helper Habitat
Filipino Gising-Gising Green Beans
菲律賓椰奶辣四季豆
Recipe overview
Tender green beans coated in spicy coconut sauce.
01
Ingredients
Main ingredients
- 500 g green beans
- 200 g minced pork
- 400 ml coconut milk
- 1 onion
- 4 cloves garlic
- 2 red chillies
Seasoning
- 1 tbsp shrimp paste
- 1 tbsp fish sauce
- 1 tbsp oil
02
Tools
- wok
- spatula
- board
- knife
03
Steps
Step 1
Wash and trim green beans
Wash and trim both ends and any tough strings from 500 g green beans, then drain.
Step 2
Cut beans into small pieces
Cut the beans into similar small pieces so they cook through quickly.
Step 3
Dice onion, garlic and chillies
Finely chop 1 onion, 4 garlic cloves and 2 red chillies; keep or remove chilli seeds to suit the intended heat.
Step 4
Heat oil in a wok
Heat 1 tbsp oil in a wok over medium heat until it just shimmers.
Step 5
Soften onion and garlic
Cook the onion until translucent, then add the garlic and fry until fragrant without burning.
Step 6
Cook pork until no pink remains. The pork core must reach 75°C for 30 seconds.
Add 200 g minced pork and break it up until no pink raw meat remains; probe the core to confirm at least 75°C for 30 seconds.
Step 7
Stir in shrimp paste
Stir in 1 tbsp shrimp paste and fry it with the cooked pork until fragrant.
Step 8
Add beans and toss
Add the chopped beans and toss to coat them with the pork and shrimp paste.
Step 9
Pour in coconut milk
Pour in 400 ml coconut milk, scrape the flavour from the wok base and lower the heat.
Step 10
Simmer until beans are tender and cooked through
Simmer gently until the beans are fully cooked but retain a little bite; do not boil the coconut milk hard.
Step 11
Season with fish sauce
Add 1 tbsp fish sauce and the chopped red chillies; taste before adding any more salt.
Step 12
Reduce to a coating sauce and serve
Reduce slightly until coconut sauce lightly coats the beans and cooked pork, then serve four hot portions.
Common mistakes
- Undercooked beans
- Pink pork
- Split coconut milk
Tips
Cook green beans fully before serving.
