A Delicious Filipino Fish Delicacy
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.
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.
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 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 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 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 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.
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.
- 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.