Looking where to buy gourmet tuyo? You don’t have to. Cooking gourmet tuyo at home is easy and cheaper than buying bottled tuyo.
I discovered gourmet tuyo maybe about a decade ago. There was this one stall in Megamall that Paolo would delicately steer me out of every time were passing by. Its called Connies Kitchen and their bottled deli products are just to die for. I used to try and reverse engineer their products all the time. The bottled dulong, bottled daing, tinapa, bangus in corn oil, and of course, the gourmet tuyo.
I suspect that the name gourmet comes from the fact that it has olive oil. But its easy enough to cook. Dont worry! To save on oil, I used Canola instead of corn and olive oil. They said olive oil is healthier of course, and taste better but I’d rather die first than use my very small supply of olive oil for tuyo – no matter how gourmet.
Here’s a recipe I got from the Ifoodala group, just to share. I tend to be on the “tancha mode” when I’m cooking so use this one as a guide.
1. Remove head and tails and soft part of tuyo
2. Fry in little oil and remove scales
3. Arrange in bottle
4. In sauce pan heat corn and olive oil
5. Fry garlic until golden brown
6. Add hot chillies and vinegar
7. Bring to boil and add paprika
8. Pour over tuyo in bottle cool, seal and refrigerate
9. Refrigerate after 5 days to allow flavor to blend
Recipe >>>Courtesy of Ifoodala Food Group
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