Written by the Web Team


Different rice-mix dishes, or rice is mixed with other staple crops like mais, camote, and saba, were showcased in a local cooking contest in San Mateo, Isabela during the launching of Pinggang Pinoy, Aug. 15.

Vegetable, fish, and other protein-source dishes were also added to the rice-mixes to complete a meal.

Thirteen members of the Rural Improvement Club (RIC) competed in cooking a P50-meal with 33% rice, 33% vegetable, 17% meat, and 17% fruit.

Pinggang Pinoy is an easy-to-understand food guide that uses a food plate model to show the right amount on a per-meal basis to meet the body’s energy and nutrient needs of adults.

Internationally acclaimed Chef Cocoy Ventura judged the entries according to nutritional value (40%), taste (20%), economy (20%), presentation (10%), and cleanliness (10%).

Cecilia Mariano of Brgy. San Roque’s Pinoy Sapsuy with sautéed shrimp in tomatoes and onion leeks, and a cup of white rice mixed with sweetened saba won as the best Pinggang Pinoy dish.

Pinoy Sapsuy is composed of sautéed ground pork, kamote, gabi, squash, string beans, glutinous young corn and malunggay leaves – all simmered.

“Her Pinoy Sapsuy dish deserves to be on top of other entries owing to its complete package at a minimal serving price of P32,” Chef Ventura said.

Merlita Q. Domingo of Brgy. Sinamar placed 2nd with her Pritong Baboy at itlog dish, with veggie soup and rice and Julie U. Galang of Bacarrena bagged the 3rd spot with her 3G- in-one dish.

The said launching was initiated by PhilRice Isabela in partnership with DA-LGU San Mateo, Isabela, held at the Livelihood Training Center, San Mateo, Isabela on Aug. 15.

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Philippine Rice Research Institute (PhilRice) is a government corporate entity attached to the Department of Agriculture created through Executive Order 1061 on 5 November 1985 (as amended) to help develop high-yielding and cost-reducing technologies so farmers can produce enough rice for all Filipinos.

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Philippine Rice Research Institute