A Filipino fish delicacy, usually served in breakfast with fried rice,
chopped tomatoes and eggs.
to make it your signature, you can use extra virgin olive oil, green olives with pimiento and dried herbs like basil or thymes.
INGREDIENTS
- ½ kilo tuyo (dried herring)
- ½ cup corn oil
- ½ cup olive oil
- 2 heads garlic, crushed
- 1 tablespoon labuyo, chopped (red hot chili peppers)
- ½ cup vinegar
- 1 teaspoon Spanish paprika
INSTRUCTIONS
- Remove head, tail and soft parts of the tuyo. Fry in a little cooking oil and remove scales.
- 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.
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