Philippine

Gastronomical
Tourism
GROUP PRESENTATION
BSTM 2C
Our team

Marichado, Rizmar De Chavez, Catherine

Our team

Torres, Veronica Villoria, Floyd

Our team

Alejandro, Ralph Aaron Libertino, Johnrey

 All The Pinoy Food Combos We Love
When it comes to food, some Filipino households love putting their own twists on classic
recipes. Some families even experiment, whether by using substitute ingredients or
concocting a creative sawsawan to match the day's dishes. Their ingenuity is revealed even
more when it comes to mixing and matching dishes. One mark of Philippine cuisine is that
many dishes come in pairs: puto and dinuguan, sinangag at tuyo, mango and bagoong,
mongo and daing na bangus, pacit canton and pandesal, kare kare w/ rice and bagoongall
come to mind.

Admit it. You too probably have enjoyed some weird food combinations that only you
would love. That's not to say it's not delicious and satisfying. In fact, there are many food
pairings that you might enjoy that others enjoy, too.  
Here are some popular Pinoy food combos

.
Menu for Today
01 Marichado, Rizmar 04 Villoria, Floyd
MONGO ANG DAING
PUTO AND DINUGUAN
NA BANGUS

02 De Chavez, Catherine 05 Torres, Veronica

MANGO AND PANCIT CANTON AND
BAGOONG PANDESAL
Alejandro, Ralph
03 Aaron 06 Libertino, Johnrey
SINANGAG AT TUYO KARE KARE W/ RICE
COMBINATION AND BAGOONG
 Dinuguan an Puto
Dinuguan at puto is considered as a good meal combination for
most Filipinos. This refers to pork blood stew and steamed rice
cake. The pork is sauteed in garlic and onions. Water, vinegar, and
pork blood are added and then cooked until it becomes nice and
thick. It is best eaten by dipping (or scooping) the blood stew
using steamed rice cake (or what is called puto in Filipino) and
eating both together. Dinuguan is a Filipino savory stew of meat
and/or offal (typically lungs, kidneys, intestines, ears, heart and
snout) simmered in a rich, spicy dark gravy of pig blood, garlic,
chili (most often siling mahaba), and vinegar. The term dinuguan
comes from the Filipino word dugo meaning “blood”. Possible
English translations include pork blood stew or blood pudding
stew. It is also sometimes jokingly called “chocolate meat”.
Dinuguan can also be served without using any offal, using only
choice cuts of pork. It can also be made from beef and chicken
meat, the latter being known as dinuguang manok (‘chicken
dinuguan’). Dinuguan is usually served with white rice or a
Philippine rice cake called puto. Puto is usually served as a side
dish for Pig’s Blood Stew (“Dinuguan”) or eaten for breakfast
dipped into or paired with a cup of hot coffee or hot chocolate.
 Mango and Bagoong
This combination is very popular in the
Philippines,Manga at Bagoong is one of
the most sought after food items in the
Philippines and it’s so rampant you can
see them everywhere placed in water
filled glass jars where street food are
sold.The sourness of the green mango is
balanced out by the saltiness, and
sometimes, spiciness of the shrimp
paste. Some even prefer to have a sweet
shrimp paste, which also works well..
 Sinangag and Tuyo
Combination
Sinangag and Tuyo Combination Tuyo refers to salted dried fish
usually herring, this is also known as stockfish in some countries.
In the Philippines, tuyo is considered as a poor mans food because
of its cheap price however, this connotation has been expunged
over the years since people of different social status learned to love
and enjoy it. This can be justified by the different recipes involving
tuyo; these ranges from fried tuyo to gourmet pasta with tuyo. Tuyo
fish is a type of Filipino sun dried fish. This is usually fried quickly
and eaten with spicy vinegar dip and rice. Tuyo is usually
consumed for breakfast in the Philippines, although this dried fish
can also be eaten for anytime of the day. A recipe on how to cook
tuyo fish is not really necessary. Sinangag Tagalog pronunciation
"sinɐˈŋag" also called garlic fried rice or garlic rice, is a Filipino
fried rice dish cooked by stir-frying pre-cooked rice with garlic.
The rice used is preferably stale, usually leftover cooked rice from
the previous day, as it results in rice that is slightly fermented and
firmer. It is garnished with toasted garlic, rock salt, black pepper
and sometimes chopped scallions. The rice grains are ideally loose
and not stuck together.
 Mongo and Daing na Bangus

A hearty bowl of monggo soup and

a hot plate of fried daing na bangus
—at last, a pairing that's easy on the
pocket! If you want to go meatless
without giving up that distinct
Filipino flavor, this is your best bet.
Add more veggies (like eggplant
and okra) to the soup to make it
more filling.
Pancit Canton and pandesal
Pancit Canton and pandesal- are
definitely staple items in every
household among Filipinos.
Either on its on or paired
together, these are definitely
flavors of home and can easily
be one of our go-to comfort
foods whenever we want to have
a quick delicious meal.
 Kare kare w/ rice and
bagoong
Kare kare w/ rice and bagoong Palayok
or clay pot is used to cook this dish.
It also functions as the serving
bowl at the same time.The best way
to eat kare-kare is to pair it with
plain white rice. Bagoong alamang
or fermented shrimp paste
completes the dish by providing
flavor. Simply combine a spoonful
of rice and kare-kare with a small
portion of bagoong and enjoy!
Thank
You!!!!!