All about TUYO

tuyoIt has been more than a day since I last posted an article for our blog so I decided to write something about what I had for breakfast this morning. After taking a shower and brushing my teeth twice, I’m now inspired to write something about one of my favorite breakfast foods: Tuyo.

Tuyo refers to salted dried fish (usually herring); this is also known as stockfish in some countries. In the Philippines, tuyo is considered as a poor mans food because of its cheap price – however, this connotation has been expunged over the years since people of different social status learned to love and enjoy it. This can be justified by the different recipes involving tuyo; these ranges from fried tuyo to gourmet pasta with tuyo.

Since I’m in the Philippines, I always try to cook tuyo discreetly. Although most of us might agree that this food really taste good, the aroma is quite offending to some – especially to non-Filipinos. After reading a news article last year about a Filipino couple that was sued in New York for cooking this fish, I tried my best to resist the temptation of having it on a regular basis.

One effective way to cook tuyo without exposing the smell is to bake it- sounds weird but it works for me. Most ovens have openings directly installed below the exhaust vent, this helps suck the foul smell leaving you with a little less fishy odor.

Since I woke-up early, I had the chance to cook Garlic Fried Rice to go along with my tuyo. I also made some over easy eggs to boost my appetite – sarap! Are you familiar with sinamak? This is what my dad used to call vinegar with lots of chillies, garlic, and peppercorn. Well, I used it as a dip (if you also define dipping as soaking the fish in vinegar for 5 minutes); there is nothing more that I can ask except for more rice. It was fantastic.

I also love eating tuyo with sinigang. Although, most of my friends choose to pair champorado with it. They say that a delightful unique taste is formed when the sweet taste of the porridge mixes with the salty taste of the fish.


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