ginisa

Ginisa, from the Filipino word gisa meaning to sauté, is a basic method and family of dishes in Philippine cuisine. It refers to foods that are quickly cooked in oil after being sautéed with aromatics, especially garlic and onions. The technique yields a savory, lightly browned base and is used with a variety of ingredients, from meat to vegetables.

Typical preparation starts with heating oil in a pan, sautéing minced garlic until fragrant and lightly golden, then adding sliced onions. Meat (such as pork, beef, chicken) or ground meat is added and cooked through. Seasonings may include salt, pepper, soy sauce, and fish sauce; sometimes tomatoes are added.

Common variants include ginisang gulay (sautéed vegetables like ampalaya, sitaw, or pechay) and ginisang bagoong (with fermented shrimp paste). Some recipes use vinegar or calamansi to give acidity, while others rely on soy sauce for a stronger salty flavor.

Ginisa is a staple in Filipino home cooking and is typically served with rice. It also serves as a quick base for many other dishes and can be adapted with different proteins and vegetables to reflect regional tastes.