If you’re looking for a flavorful and easy-to-make Filipino breakfast dish, then look no further than spicy gourmet tuyo in oil. This dish is made from dried herrings that have been soaked in olive oil and spices. Giving them a rich, savory taste that pairs perfectly with fried rice, scrambled eggs, and chopped tomatoes. In this recipe post, we’ll take a closer look at what makes this dish so special and provide you with some tips on how to prepare and store it for maximum flavor and freshness.
Table of Contents
What is Tuyo?
Tuyo is a Filipino term for dried fish, usually herrings or anchovies. It is a popular breakfast dish in the Philippines, often served with garlic fried rice and eggs. Tuyo is known for its strong, salty flavor, which comes from the process of drying the fish under the sun. Tuyo is a versatile ingredient and can be cooked in different ways, including frying, grilling, and steaming.
What Makes Spicy Gourmet Tuyo in Oil Special?
Spicy gourmet tuyo in oil is a delicious and flavorful version of the classic tuyo dish. By soaking the dried herrings in a mixture of corn oil and olive oil, the fish becomes tender and moist, absorbing the flavors of the spices and the oil. The addition of red chili pepper, garlic, and paprika gives the tuyo a spicy and savory taste that is both satisfying and addicting. The combination of the crispy fried fish and the spicy oil creates a unique texture that will leave you wanting more.
How to Make Spicy Gourmet Tuyo in Oil
To make spicy gourmet tuyo in oil, you will need to follow a few simple steps. First, you will need to remove the head, tail, and soft parts of the tuyo. Then, fry the fish in a little cooking oil until it is cooked through. Once cooked, remove the scales and fish bones, or leave them intact if you prefer. Next, arrange the fried tuyo in a large bottle or covered dish.
In a separate casserole, heat the corn oil and olive oil and fry the garlic until it turns golden brown. Add the red chili pepper and vinegar and bring to a boil. Once boiling, add paprika and pour the mixture over the fried tuyo in the bottle or dish. Allow the dish to cool and then store it in the refrigerator for a few days to allow the flavors to blend. When ready to serve, heat the tuyo over low heat and sprinkle with toasted garlic.
How to Bottle the Gourmet Tuyo using the Canning Method
If you want to store your spicy gourmet tuyo in oil for up to six months, you can use the canning method to bottle the dish. To do this, you will need to buy glass jars with metal lids, sterilize the jars and lids by boiling them, and fill the jars with the tuyo. After closing the jars with the lids, put them in a large pot with tap water and boil for 15 to 30 minutes. Once boiled, remove the jars from the water and let them cool overnight. If the center of the metal lid is sunken, the jars are airtight and the tuyo can be stored for up to six months.
Final Thoughts
Spicy gourmet tuyo in oil is a delicious and easy-to-make Filipino breakfast dish that you can enjoy any time of the day. By following the simple steps outlined in this article, you can prepare this dish at home and store it for up to six months using the canning method. Whether you’re a fan of spicy food or just looking for a new way to enjoy tuyo, give this dish a try and discover why it’s a favorite among Pinoys.
NOTES ON THE INGREDIENTS:
Dried Herrings (Tuyo)
This is the main ingredient for this dish. Dried herrings are commonly used in Filipino cuisine, and they have a distinct flavor and aroma that is intensified when soaked in oil. The head of the fish is considered the tastiest part, as it becomes crispy when fried.
Olive Oil
Olive oil is used to soak the dried herrings and add flavor to the dish. It is a healthy source of monounsaturated fats and is known for its heart-protective benefits.
Corn Oil
Corn oil is used in combination with olive oil to fry the garlic and chili pepper. It has a high smoke point, making it suitable for high-heat cooking methods.
Garlic
Garlic is a staple ingredient in Filipino cuisine and is used to add flavor and aroma to the dish. It has several health benefits, including lowering cholesterol levels and boosting the immune system.
Red Chili Pepper (Labuyo)
This ingredient gives the dish its spicy kick. Red chili peppers are rich in capsaicin, which is known to have several health benefits, including reducing inflammation and aiding in weight loss.
Paprika
Paprika is a spice made from dried and ground red peppers. It adds a smoky flavor and a reddish color to the dish. Paprika is a good source of antioxidants and has anti-inflammatory properties.
Spicy Gourmet Tuyo in Oil is a Filipino delicacy made from dried herrings soaked in olive oil with spices, perfect for a gourmet breakfast or lunch.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Appetizer
Cuisine: Filipino
Keyword: gourmet tuyo, tuyo in olive oil
Servings: 4servings
Calories: 375kcal
Author: Manny
Equipment
frying pan
jars
Pots
Ingredients
1/2kilotuyodried herring
1/2cupcorn oil
1/2cupolive oil
2headsgarliccrushed
1tablespoonlabuyochopped (red hot chili peppers)
1/2cupvinegar
1teaspoonpaprika
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
Preparing the Tuyo: Before frying the tuyo, make sure to remove the head, tail, and soft parts. Some people prefer to remove the fish bones as well, but it can be a tedious process. Leaving the bones in the tuyo can add to the dish's texture and flavor.
Scaling the Tuyo: To remove the scales from the tuyo, you can use a spoon or a knife to scrape them off. It is recommended to do this under running water to make it easier.
Frying the Tuyo: Fry the tuyo in a little cooking oil until it turns crispy. It is important to not overcook the tuyo, as it can become too tough and chewy.
Soaking the Tuyo in Oil: After frying, soak the tuyo in a mixture of corn oil and olive oil. You can also add spices like bay leaves, peppercorns, or garlic to the oil mixture for added flavor.
Making the Sauce: In a separate pan, fry garlic until it turns golden brown. Add the red chili pepper and vinegar and bring it to a boil. Then add paprika and mix well.
Storing the Gourmet Tuyo: Store the gourmet tuyo in a glass jar with a metal lid. Before storing, make sure the jar and lid are sterilized and completely dry. You can also use the canning method for longer storage.
Serving the Gourmet Tuyo: Allow the flavors to blend by letting the gourmet tuyo sit for a few days before serving. When ready to serve, heat it over low fire and sprinkle with toasted garlic.
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting. Favorite Bible Verse: "Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." (Proverbs 3:5-6)
Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
Hi Beryll, siguro mga 1 to 2 days bago sya i serve. Kung hindi mo siya ilalagay sa ref madali sya masira pero pag ilalagay mo sa ref mga 1 to 2 weeks siguro. Kung gusto mo sya i business kailangan mo ng canning method para tumagal ng 6 months. Madali lang yun. Bibili ka lang ng mga glass jars tapos sterilize mo muna. Papakuluan mo lang ng mga 10 minutes. Tapos patuyuin mo mga jars. Ilagay ang gourmet tuyo at isara ang jars, Tapos pakuluan ang bote ng 15 minutes. Hanguin at ipatong muna sa lugar na hindi sya magagalaw. hayaang lumamig siguro mga overnight. Then pwede mo na ibenta.
hi. im selling herring tuyo and i still have 5kilos of it. Im planning to follow this recipe (gourmet tuyo) (-: can i used vegetable oil instead?thank u
Hi sir bumili po ako ng salinas na tuyo pero nafried ko naman siya kaso napansin ko na yung tinik nya matigas at kapag kinain mo matitinik ka ano po b klase ng tuyo? At paano po gawin na pwede na makain pati tinik salamat po
Hi Len, Di ko lang sure kung bakit matigas yung tinik baka kailangan lang iprito hanggang maging crispy pati yung tinik. Pero in my case, inaalis ko yung tinik pag kumakain ng tuyo. Hindi namin sinosobrahan yung pag prito kasi mapait na parang sunog.
Ive been a fan of this site po, ang dami ko na din natutunang luto dito. And sobrang thumbs up ako =). Ask ko lang po kasi yung iba naglalagay ng sugar, ano po ba mas masarap with or without sugar? Thanks po 😊
Hi Alex, thanks for sharing your feedback and the kind words of course. Regarding the sugar, siguro yung iba kaya nilagyan ng sugar baka nag experiment lang sila at nagustuhan nila lasa. Siguro nga masarap din yun parang kumakain ka ng spicy sweet fried dilis yung kulay pula na nabibili sa sari-sari store.
I have a simple tuyo sardines in jars using a pressure cooker. Starting from 2 kilogram of Tunsoy Tuyo, simply rehydrate them for a day replacing the water every now and then. This is to lessen the saltiness. I didn’t even to cut off the heads nor taking out the scales, tails and fins.
Next day, I pack them up in small jars with 1 tablespoon of sugar per jar, 1 bay leaf, some peppercorns and 1 or 2 labuyo peppers. I skip the pickles and carrots. I then fill the jar with corn oil up to the headspace. I pressure cooked them for an hour and that’s it.
I eat the tuyo discarding nothing hehehe… So good as Tuyo Páte with bread, for ginisang monggo, etc or even for spaghetti a la puttanesca.
Hi! I have been a follower since I moved from the PH and started craving for traditional Pilipino food. Hope you can also come up with a recipe for tinapa in oil! Super love it!!!
Hi Maureen, welcome to this recipe blog and thanks for patronizing it. I really appreciate it! Nice idea of making tinapa in oil. I do hope I can post it soon.
Hi Maggie, I think there will be no problem regarding the taste if you will use coconut oil. But since coconut oil has high melting point temperature (24°C-25°C) the oil will cloud or solidify in low temperatures. Corn oil(-11ºC) and olive oil(-41ºC) has low melting point temperature.
Hello, would like to try this recipe for Christmas giftsand wondering if i could use a vegetable oil instead of corn oil? Or can i mix them like half half? Appreciate the reply.
Hi JR, as per the ingredients measurements, since in 1/2 kilo of tuyo you need 1/2 cup of vinegar, then you will multiply the amount to 4. For example, multiply 1/2 cup of vinegar to 4, you will need 2 cups of vinegar for 2 kilos of tuyo.
Hi, Manny, I brought a few bags (maybe half a kilo) of dried daing. I suspect they are young bangus from the supermarket. What I really wanted to bring home was bottled daing but thought I would save myself the overweight baggage, but now can’t find a recipe. Would you know what to do? Any tips? Thanks!
Hi! If I may ask, what’s the purpose of putting vinegar? I’ve seen a lot of recipes for gourmet tuyo and some adds vinegar, the others do not. Does it majorly affect the taste compared to the ones without it? I’m thinking it’s only added to prolong shelf life, idk…thank you!
HI JYN, I think it has something to do with the taste of the bottled tuyo. Because tuyo is already preserved using salt so I think adding vinegar to prolong it’s shelf life is an overkill. Usually when tuyo is eaten, it is dipped in spiced vinegar to lessen the salty taste of the fish and to make it more appetizing.
Hi Apple, I can’t tell how long is the shelf life of gourmet tuyo since it does not contain any preservatives. But as long as you keep it in a refrigerator it will prolong the shelf life.
Hi! Ive been a fan of this site. Tried so many of your dishes and always hit the spot to me and my family. I would like to ask the shelf life of gourmet tuyo after bottled? Thank you and appreciate your reply.😊
Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
Hi sir! How many days is ‘a few days’ to be served po? 😅 tsaka gaano katagal ma expire. Balak ko po kasi ibusiness sana with your recipe 😂😁 Thank you!
Hi Beryll, siguro mga 1 to 2 days bago sya i serve. Kung hindi mo siya ilalagay sa ref madali sya masira pero pag ilalagay mo sa ref mga 1 to 2 weeks siguro. Kung gusto mo sya i business kailangan mo ng canning method para tumagal ng 6 months. Madali lang yun. Bibili ka lang ng mga glass jars tapos sterilize mo muna. Papakuluan mo lang ng mga 10 minutes. Tapos patuyuin mo mga jars. Ilagay ang gourmet tuyo at isara ang jars, Tapos pakuluan ang bote ng 15 minutes. Hanguin at ipatong muna sa lugar na hindi sya magagalaw. hayaang lumamig siguro mga overnight. Then pwede mo na ibenta.
hi. im selling herring tuyo and i still have 5kilos of it. Im planning to follow this recipe (gourmet tuyo) (-: can i used vegetable oil instead?thank u
I haven’t tried it but I think vegetable oil can be used. Just experiment on a few jars and see what is the outcome.
Hi sir bumili po ako ng salinas na tuyo pero nafried ko naman siya kaso napansin ko na yung tinik nya matigas at kapag kinain mo matitinik ka ano po b klase ng tuyo? At paano po gawin na pwede na makain pati tinik salamat po
Hi Len, Di ko lang sure kung bakit matigas yung tinik baka kailangan lang iprito hanggang maging crispy pati yung tinik. Pero in my case, inaalis ko yung tinik pag kumakain ng tuyo. Hindi namin sinosobrahan yung pag prito kasi mapait na parang sunog.
Ever since dito talaga ako sa site na to natutu maluto mapa kare kare to this gourmet tuyo haha lahat na ata ng ulam na naluto ko dito ko tinitingnan!
HI Maidy, Maraling salamat! Nakaka taba naman ng puso and nakaka inspire naman mga sinabi mo! Mabuhay ka!
With half a kilo tuyo how many bottles can you make? Thanks
Hi Raquel, can’t tell exactly how many bottles because it depends on the size of the bottle and how many pieces of tuyo you will put on each bottle.
Hi Sir…necessary po ba ung paprika sa recipe ng gourmet tuyo? Thanks po😃
Hi Rowena, I think you can omit the paprika.
Hello…i am interested with this tuyo gourmet but can i substitute dried pusit instead of dried fish?Thank you in advancefor yourreply.
Hi Mhel, I think you can also use dried pusit instead of dried fish.
Ive been a fan of this site po, ang dami ko na din natutunang luto dito. And sobrang thumbs up ako =).
Ask ko lang po kasi yung iba naglalagay ng sugar, ano po ba mas masarap with or without sugar? Thanks po 😊
Hi Alex, thanks for sharing your feedback and the kind words of course. Regarding the sugar, siguro yung iba kaya nilagyan ng sugar baka nag experiment lang sila at nagustuhan nila lasa. Siguro nga masarap din yun parang kumakain ka ng spicy sweet fried dilis yung kulay pula na nabibili sa sari-sari store.
Hi! Can I use dried dilis with this recipe? Thanks!
Hi Patricia, yes I think you can also use dried dilis for this recipe.
Hi Manny!
I have a simple tuyo sardines in jars using a pressure cooker. Starting from 2 kilogram of Tunsoy Tuyo, simply rehydrate them for a day replacing the water every now and then. This is to lessen the saltiness. I didn’t even to cut off the heads nor taking out the scales, tails and fins.
Next day, I pack them up in small jars with 1 tablespoon of sugar per jar, 1 bay leaf, some peppercorns and 1 or 2 labuyo peppers. I skip the pickles and carrots. I then fill the jar with corn oil up to the headspace. I pressure cooked them for an hour and that’s it.
I eat the tuyo discarding nothing hehehe… So good as Tuyo Páte with bread, for ginisang monggo, etc or even for spaghetti a la puttanesca.
Hi Jack, thanks for sharing your ideas on cooking gourmet tuyo. Thanks!
Hi, can I replace corn oil with canola oil? S&R has been out of stock of corn oil lately.
Hi Nina, I think you can also use canola oil since they have similar melting point temperature, meaning, they don’t cloud in low temperatures.
Hi, im not sure about the shelf life esp/ if i put carrots?
Hi Mhean, I’m also not sure if you can put carrots if you want the shelf life to be the same as if there are no carrots.
Hi! I have been a follower since I moved from the PH and started craving for traditional Pilipino food. Hope you can also come up with a recipe for tinapa in oil! Super love it!!!
Hi Maureen, welcome to this recipe blog and thanks for patronizing it. I really appreciate it! Nice idea of making tinapa in oil. I do hope I can post it soon.
Hi sir! Can I use coconut oil in combination with olive oil instead of corn oil? Will it affect the flavor? Thanks in advance!😊
Hi Maggie, I think there will be no problem regarding the taste if you will use coconut oil. But since coconut oil has high melting point temperature (24°C-25°C) the oil will cloud or solidify in low temperatures. Corn oil(-11ºC) and olive oil(-41ºC) has low melting point temperature.
Pwede po bang di na lagyan ng vinegar? Or baka mapanis agad?
Hi Nicely,
I think you can omit the vinegar pero parang preservative din yata yun para hindi agad masira. At tsaka hindi yata masarap pag walang vinegar.
Pwede po gumamit ng ibang oil pamalit sa olive oil…medyo mahal po kasi ang olive oil…ano po pwedeng ipamalit
Hi Sophie, pwede po ang corn oil.
What vinegar did you use?
Hi HD, you can use cane vinegar or white (palm) vinegar.
Hi can i use another dried fish?
Hi Marlyn, I think you can use other kinds of dried fish.
Hi manny, can i use a pure olive oil instead of corn oil?
Hi Lyn, yes I think it’s alright to use pure olive oil instead of diluting it with corn oil.
Hello, would like to try this recipe for Christmas giftsand wondering if i could use a vegetable oil instead of corn oil? Or can i mix them like half half? Appreciate the reply.
Hi Jef, yes you can use vegetable oil for making bottled tuyo. Just make sure it will not become cloudy or solidify in low temperature.
Hi, what is the ratio of vinegar for 2kilos of tuyo? Thanks!
Hi JR, as per the ingredients measurements, since in 1/2 kilo of tuyo you need 1/2 cup of vinegar, then you will multiply the amount to 4. For example, multiply 1/2 cup of vinegar to 4, you will need 2 cups of vinegar for 2 kilos of tuyo.
Hi, Manny, I brought a few bags (maybe half a kilo) of dried daing. I suspect they are young bangus from the supermarket. What I really wanted to bring home was bottled daing but thought I would save myself the overweight baggage, but now can’t find a recipe. Would you know what to do? Any tips? Thanks!
Hi Liz, sorry I’ve not seen a bottled daing before nor a recipe for it. Maybe you can use this bottled tuyo recipe and substitute the tuyo with daing.
Hi sir what kind of vinegar do you use? have you tried apple cider vinegar?
Hi Karl,
Removing the fish bone is optional.
Hi! If I may ask, what’s the purpose of putting vinegar? I’ve seen a lot of recipes for gourmet tuyo and some adds vinegar, the others do not. Does it majorly affect the taste compared to the ones without it? I’m thinking it’s only added to prolong shelf life, idk…thank you!
HI JYN, I think it has something to do with the taste of the bottled tuyo. Because tuyo is already preserved using salt so I think adding vinegar to prolong it’s shelf life is an overkill. Usually when tuyo is eaten, it is dipped in spiced vinegar to lessen the salty taste of the fish and to make it more appetizing.
No need to remove the “tinik”?
Hi Apple, I can’t tell how long is the shelf life of gourmet tuyo since it does not contain any preservatives. But as long as you keep it in a refrigerator it will prolong the shelf life.
Hi! Ive been a fan of this site. Tried so many of your dishes and always hit the spot to me and my family. I would like to ask the shelf life of gourmet tuyo after bottled? Thank you and appreciate your reply.😊
TY much am learning Fil dishes with appropriate technique