In my recent post, I featured gourmet tuyo in a pasta recipe. I found the 230 gram bottle available in the supermarket to be expensive for a price of Php 185, so I thought of making my own. Heh. The thrifty in me.
How to make Gourmet Tuyo (Dried Herring Fillet) in corn oil
250 grams tuyo (remove heads, scales, and bones if desired)
1/2 cup corn oil (olive oil is also a good substitute)
1/2 cup vinegar
4 cloves chopped garlic
1 tbsp. chopped red chili peppers
1 sterilized bottle
Fry tuyo in oil for easy removal of scales. When the scales start to come up from the skin, remove from pan and drain excess oil.
Using spoon and fork (or your fingers), carefully remove scales and bones of the fish.
In a pan, saute garlic in olive oil until almost brown. Mix the chili. Add tuyo flakes. Do not stir as this may break the fish meat. Once done, set aside and transfer to the sterilized bottle container including the oil used for cooking. Add the vinegar. Let it sit for about a week under room temperature to allow flavors to blend.
Pingback: Tuyo Pasta | she said
The bottle said, “spices”. You think there are more than just garlic and chili?
Hmm I haven’t tried anything other than those mentioned spices. But if ever you try experimenting on it, just let us know! To date, measurements I posted tastes fine, similar to the ones available in the market.
Hello! I could have sworn I’ve been to this site before but after going through some of the posts I
realized it’s new to me. Anyhow, I’m certainly delighted I stumbled upon it and
I’ll be book-marking it and checking back often!
Hi! Thanks! It must be the new layout hehe. 🙂
Hi. Can you use vegetable oil instead of corn / olive oil?
Hi Carol! Vegetable oil might work but I haven’t tried it yet. It might affect the taste though. Let us know if you tried it!
hi ilang days expiration for this gourmet tuyo recipe? thank you
please advise shelf life
Hello Melanie. I’m sorry, not sure how long is the shelf life because I consume it asap. Sorry!
Pingback: Gourmet Tuyo