An appetizing Filipino fish delicacy. This gourmet “tuyo” is made from dried herrings soaked in olive oil with spices. In it’s ordinary form, dried herring is usually fried and serve in breakfast with fried rice, chopped tomatoes and fried scrambled eggs. But you can make a gourmet breakfast by serving this spicy tuyo in a mixture of corn oil and olive oil. And with the regard to preparing the dried hearing, some prefer the head of the fish intact. Since it is the tastiest part of the tuyo when it is crispy fried.
A Delicious Filipino Fish Delicacy
Seek a tasty, effortless Filipino morning treat? Consider spicy gourmet tuyo in oil. This dish features dried herrings soaked in olive oil and spices, imparting rich, savory flavor, ideal with fried rice, scrambled eggs, and diced tomatoes. We’ll explore what makes this dish exceptional and provide tips for preparing and storing it to maximize taste and freshness.
What is Tuyo?
Tuyo, a staple Filipino dish, refers to dried fish, typically herring or anchovies. It’s a breakfast favorite in the Philippines, often accompanied by garlic-infused fried rice and eggs. The drying process under the sun lends tuyo a distinct salty and bold flavor profile. This versatile ingredient can be prepared in various ways, such as frying, grilling, or steaming. Tuyo’s simplicity and robust taste make it a beloved culinary staple in Filipino households.
What Makes Spicy Gourmet Tuyo in Oil Special?
Spicy gourmet tuyo in oil is a tantalizing twist on a beloved Filipino specialty. The dried herrings are immersed in a blend of corn and olive oils, allowing the fish to soak up moisture and flavor. Spices like garlic, paprika, and fiery chili peppers infuse the tuyo with an irresistible kick. As the fish fries to a crisp, it mingles with the spiced oil, creating a mouthwatering texture. This delicacy boasts a savory, addictive taste that balances heat and richness. Indulge in this flavorful take on a classic dish.
How To Make Spicy Gourmet Tuyo in Oil?
Preparing spicy gourmet tuyo in oil involves a straightforward process. First, remove the head, tail, and soft portions from the tuyo fish. Next, fry the tuyo in a small amount of cooking oil until fully cooked. Decide whether to leave the scales and fish bones intact or remove them. Afterward, arrange the fried tuyo pieces in a large bottle or covered container.
In a separate vessel, warm the corn oil and olive oil blend. Fry the garlic until it attains a golden brown hue. Incorporate the red chili pepper and vinegar, bringing the mixture to a boil. Once boiling, add paprika and pour this flavorful blend over the fried tuyo in the chosen bottle or dish. Allow the dish to cool completely before refrigerating for a few days, enabling the flavors to intermingle. When ready to serve, gently heat the tuyo over low heat, garnishing with toasted garlic for an extra zesty touch.
Preserving Gourmet Tuyo Using Canning Technique
Spicy gourmet tuyo can be preserved in oil for up to six months by employing the canning process. You’ll require glass jars with metal lids. Sterilize these jars and lids by boiling them. Then, fill the jars with the tuyo. Seal the jars tightly with the lids. Place them in a large pot filled with tap water. Boil for 15 to 30 minutes. After boiling, remove the jars and allow them to cool overnight. Inspect the lids – if the center appears indented, it means the jars are airtight. The tuyo can now be safely stored for around six months.
Final Thoughts
The savory and zesty spicy gourmet tuyo in oil is a Filipino breakfast delicacy that’s easy to prepare. This article’s straightforward steps enable you to create it effortlessly at home. With proper canning, it keeps for six months. Whether you crave a spicy kick or seek novel ways to savor tuyo, this dish is a beloved Pinoy favorite worth sampling.
How To Make Spicy Gourmet Tuyo in Oil
Equipment
- frying pan
- jars
- Pots
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
How To Make Spicy Gourmet Tuyo in Oil:
- 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.
How to Bottle the Gourmet Tuyo using the Canning Method: (Store the gourmet tuyo up to 6 months)
- Buy some glass jars with metal lids according to your size preferences.
- Sterilize the jars and lids by boiling it for 5 to 10 minutes. Remove the jars and lids from the water and let them dry in a strainer.
- Put the gourmet tuyo in the jars and close it with the lid. Close it tight but don't over do it because you might break the thread of the metal lid.
- Put tap water in a big pot just enough to cover the jars and put a metal rack on the bottom inside the pot so the bottles won't shake when the water is boiling.
- Put the jars in the pot with enough space on each other. Bring the water to a boil then lower the heat and simmer for 15 to 30 minutes.
- Turn off heat and remove the jars from the water and place it on a flat surface like a wooden table and let it cool overnight or 24 hours.
- When you see the center of the metal lid is sunken, it means the jars are air tight and the gourmet tuyo can last up to 6 months.
- If you can still press the center of the metal lid and moves up and down, it means the seal has failed and just repeat the process above until the lid is sunken.
Video
Notes
Cooking Tips of Gourmet Tuyo Recipe:
- Before cooking tuyo, discard the head, tail, and soft portions. Keeping the bones intact lends texture and flavor, but some prefer removing them - a time-consuming task.
- Run tuyo under water while scraping scales off with a spoon or knife for easier scaling.
- Fry the tuyo in a small amount of oil until crisp, being mindful not to overcook, which can make it overly tough and chewy.
- Immerse the dried fish in a blend of corn and olive oils after frying. Enhance the flavors by incorporating aromatic ingredients like bay leaves, peppercorns, or garlic cloves into the oil mixture.
- Separately, cook minced garlic until it takes on a golden hue. Introduce sliced red chili peppers and vinegar, bringing the mixture to a gentle boil. Integrate paprika, stirring thoroughly to combine.
- Store the gourmet tuyo in sterilized glass jars with metal lids. Ensure the containers and lids are completely dry before use. Alternatively, employ canning techniques for extended preservation.