ginisang

Ginisang is a Filipino cooking term that translates roughly to “sautéed.” In Filipino cuisine, dishes described as ginisang are prepared by sautéing ingredients in oil, typically starting with garlic and onions and often including tomatoes. A small amount of liquid or sauce is usually added to simmer the ingredients until cooked, resulting in a cohesive, lightly sauced dish. The technique is versatile and serves as a foundation for a wide range of flavors and textures.

Ginisang dishes cover meats, seafood, vegetables, and legumes. Common varieties include ginisang manok (chicken), ginisang baboy (pork), ginisang baka (beef), and ginisang hipon (shrimp). Fish dishes may be labeled ginisang isda. Vegetable and legume versions include ginisang ampalaya (bitter melon, often with egg and pork), ginisang sitaw (green beans), ginisang kalabasa (pumpkin/squash), ginisang kangkong or ginisang pechay (bok choy or water spinach). Ginisang munggo (mung beans) is a traditional, often savory dish that may include meat or shrimp.

The term functions as a descriptive category rather than a single recipe, reflecting a common home-cooking method across Filipino households. Ginisang dishes are typically served with steamed rice and can vary in flavor from simple to richly seasoned, depending on the ingredients and seasonings used, such as fish sauce, salt, pepper, and occasionally soy sauce.