Rated 5 out of 5

Gourmet Tuyo in Olive Oil

Tuyo na may sabaw! What an oxymoron! But it’s one of my favorite things to eat. Dried Herring in Olive Oil is steeped in garlic, pepper corn, vinegar and olive oil and with garlic fried rice and tomatoes make for one memorable breakfast to have.

INGREDIENTS:

  • 1/2 kilo tuyo dried herring
  • 1/2 cup corn oil
  • 1/2 cup olive oil
  • 2 heads garlic crushed
  • 1 tablespoon labuyo chopped (red hot chili peppers)
  • 1/2 cup vinegar
  • 1 teaspoon paprika

INSTRUCTIONS:

  • Remove head, tail and soft parts of the tuyo. Fry in a little cooking oil and remove scales and the fish bones. But if removing the fish bones is tedious to you, you can leave it in the tuyo.
  • Arrange in a large bottle or covered dish.
  • In a casserole, heat corn oil and olive oil. Fry garlic until golden, add labuyo and vinegar.
  • Bring to a boil and add paprika. Pour over tuyo, cool and store in the refrigerator.
  • Serve after a few days to allow flavors to blend.
  • When ready to serve, heat over low fire and sprinkle with toasted garlic.

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