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.
Preparing and cooking bottled dried herring (tuyo) in oil is easier than making bottled sardines. All you have to do is to fry the tuyo first, then remove the head and tail and remove the scales. Some people are making this delicacy are also removing the fish bones. Then heat the corn oil and olive oil mixture then fry the garlic until the garlic turns golden brown. Then add the red chili pepper and vinegar. Bring to a boil then add paprika. Pour over fried tuyo and store in a refrigerator. If you want to store the gourmet tuyo up to 6 months, you have to do a canning method. See the instructions below for the procedure.
How To Make Spicy Gourmet Tuyo in Oil
- frying pan
- 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
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.