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. 

Jump to recipe. 

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

Ingredients:

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)

 

Procedure:

  1. Remove head, tail and soft parts of the tuyo.
  2. Fry in a little cooking oil and remove scales, bones, and other soft parts that may have been left behind.
  3. Arrange in a large bottle or covered dish.
  4. 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.
  5. For personal use, cool and store in the refrigerator.
  6. 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.
  7. Wait until steam is released <<<IMPORTANT.
  8. 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.

 

 

 

gourmet tuyo step by step guide

 

Notes:

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.

Want to save this recipe on your Pinterest? Pin the image below!

Gourmet Tuyo Step by Step Guide

[mailerlite_form form_id=2]

April Bewell

I am a mom blogger and a freelancer. As a mom, I believe that everything doesn't have to perfect to be wonderful. Sometimes life can be chaotic and we all need a little help now and then. I'm here to help with the mom blues. Aja!

This Post Has 2 Comments

  1. thank you for the recipe. definitely I will try this weekend

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close Panel

Want to Work with Me?

Ps, I'm a real person. You can message me too!

DISCLOSURE

In order to grow my personal blog, Relaxlangmom earns revenue in a few different ways. I publish several sponsored posts each month, which are always labeled at the top. I also sometimes earn an affiliate commission on the sales of products I link to. I feature only items we genuinely love and want to share, and this is an arrangement between the provider and RLM (readers never pay more for products). These are the ways we support Relaxlangmom, and allows me to run the site and engage with this community I truly love. Thank you for reading!