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
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)
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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