How To Make Spicy Gourmet Tuyo in Oil
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.
Servings: 4 servings
Calories: 375kcal
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.