Wake-Up Call: Adobong Gising-Gising na Sigarilyas sa Gata

10 months ago


We all know about gising-gising’s ability to wake up your senses (pun intended) because of its spice. But how about adding a twist to it by turning it into adobo?



Recipe by Nina Daza-Puyat

Photographed by Zac Moran of Studio 100

Makes 6-8 servings


2 Tbsps Cooking oil

1 Onion, chopped

2-3 cloves Garlic, chopped

¼ cup Lean ground pork

¼ cup Cooked baby shrimps, peeled

⅓ cup Datu Puti vinegar

⅓ cup Datu Puti soy sauce

4-5 cups Sigarilyas, sliced diagonally

3-4 pcs Finger chilies (siling pansigang), sliced into rings

¼ – ½ cup Water

1 ½ – 2 cups Coconut milk (gata)

1-2 Tbsps Datu Puti patis

  • Ground black pepper
  • Siling labuyo, for topping


  1. In a sauté pan, heat cooking oil. Add onions and then garlic, cooking until soft and fragrant.
  2. Add ground pork and stir until meat is cooked, about 5 minutes.
  3. Next add shrimps. Pour in Datu Puti vinegar and Datu Puti soy sauce, and allow to simmer for another 5 minutes.
  4. Toss in sigarilyas, finger chilies, and water. Stir to coat vegetables with the adobo-flavored sauce.
  5. When vegetables are half-cooked, pour in the coconut milk. Season with Datu Puti patis and a dash of ground black pepper. Simmer vegetables in the adobo-coconut sauce for another 2-3 minutes. Serve hot.


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