Recipe: Tasty GOURMET TUYO (DRIED HERRING) in OLIVE OIL

GOURMET TUYO (DRIED HERRING) in OLIVE OIL. Fry the tuyo in oil until almost all of the moisture has evaporated, I like my tuyo to be a little bit crunchy but its up to you if you like it half cooked. Clean the tuyo by removing the head,descale and remove the spines of the fish. In a casserole, heat the olive oil.

In it's ordinary form, dried herring is usually fried and serve in breakfast with fried rice, chopped tomatoes and fried scrambled eggs. But you can make a gourmet breakfast by serving this spicy tuyo in a mixture of corn oil and olive oil. In a saucepan under medium-high heat, combine the olive/sunflower/corn oil, garlic and red chili pepper, bay leaves, peppercorns and olives. You can have GOURMET TUYO (DRIED HERRING) in OLIVE OIL using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of GOURMET TUYO (DRIED HERRING) in OLIVE OIL

1. It's 2 pack of Tuyo (Dried Herring).
2. You need 1 tbsp of Sugar (White or Brown).
3. It's 2-3 of Chili (Siling Labuyo).
4. You need 1 tbsp of paprika.
5. You need 1 cup of Olive Oil (any brand you like).
6. Prepare 1 cup of Vinegar (any brand you like).
7. Prepare 2 of garlic (crushed or cut into pieces).
8. Prepare 1 of Carrot (cut it stripe or with design if you like).
9. It's 1-2 of Sterilized Bottle.

Bring to a boil and add paprika powder. Cook just until the garlic becomes tender and slightly browned. Pour the oil mixture into the jar of tuyo, let it cool down before storing in the refrigerator. Prepare the tuyo by removing the head first.

GOURMET TUYO (DRIED HERRING) in OLIVE OIL instructions

1. Fry the tuyo in oil until almost all of the moisture has evaporated, I like my tuyo to be a little bit crunchy but its up to you if you like it half cooked. Clean the tuyo by removing the head,descale and remove the spines of the fish..
2. In a casserole, heat the olive oil. Fry garlic until golden and add carrots..
3. Add paprika and sugar to your desired taste.
4. Pour the vinegar and add chili (you can shopped the chili or put it as a whole)..
5. Bring to a boil and add over the Tuyo fillet..
6. Turn off the heat and set it aside to cool off.
7. When it ready, carefully pack it in a sterilized bottle..
8. Serve after a few days to allow flavors to blend. Store the bottle in the refrigerator and consume within one month. Serve it with hot rice..

Descale and remove the spines of the fish. 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, cool and store in the refrigerator.