Learn how to make Gourmet Tuyo Recipe with this step by step guide for selling and home use with a step by step guide. This is also a great Pinoy Recipe for Christmas gifts! Gourmet Tuyo is a uniquely Philippine cuisine and a staple for Filipino breakfast.
One of the many #racket #kumikitangkabuhayan I do, especially around Christmas time is bottling assorted goodies I sell to friends and family. These are perfect (and thoughtful) gifts because they’re so good. Coupled with mounds of rice, it’s a lift me up instant ulam when you’re feeling down.
You can check my shop if you want to order. Want to cook it yourself? I’m sharing this basic recipe you can tweak and twist to your own liking. This recipe is from Chef Mira Angeles, @miralovestocook of the Spell Kitchen presented on #TheMayaKitchen Gourmet in a Bottle hands course.
Chef Mira is a lady after the #relaxlangmom heart, calling us to experiment and to find our own flavor when cooking. She is also a food activist, with an advocacy for fishermen and sustainable food. <3 <3 <3
Bottled Tuyo Recipe
1/4 kilo tuyo (dried herring)
1/4 cup corn oil
1/4 cup olive oil
1 head garlic, crushed
labuyo, chopped (red hot chili peppers), as needed
1/4 cup vinegar
1/2 teaspoon paprika (optional)
- Remove head, tail and soft parts of the tuyo.
- Fry in a little cooking oil and remove scales, bones, and other soft parts that may have been left behind.
- 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.
- For personal use, cool and store in the refrigerator.
- For selling, loosely cover the bottle then arrange in a rack inside the pressure cooker. Pour water up the middle of the bottle. NOT submerged. Start counting to 15 minutes on whistle.
- Wait until steam is released <<<IMPORTANT.
- Using a tong or cloth take out each bottle. Be careful, it’s hot! Seal thoroughly, then turn over to make sure there’s no leak and to release pressure. Put in a cool dry place. Turn over everyday for the next 3 days. This also helps to mix the flavors.
On oils: You can use Olive Oil, Canola, or Corn Oil. Olive oil is the best since it doesn’t freeze on the lower part of the refrigerator. Canola doesnt too, but it has different smell. If you’re bottling and not using for consumption (hence no need to put on the ref), better to use corn oil.
On tuyo: Chef Mira recommends using Tunsoy variety instead of lapad because it doesn’t disintegrate as much after frying.
And, if you’re cooking for a bigger batch, I have another Bottled Tuyo Recipe here.
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