An exciting twist on a breakfast staple, consume this with bread or rice, sunny side up egg, and hot coffee or chocolate for an extra homey meal.
Bottled Dried Herring (Tuyo) with Capers in Corn Oil
Makes 1 cup (220 to 240 grams)
200 grams tuyo (salted dried herring)
1/2 cup corn oil, divided
1 tablespoons capers
1 teaspoon tomato paste
2 cloves garlic, crushed
4 strips red bell pepper
1 siling labuyo (bird's eye chili), halved
1 small bay leaf
1 sterilized jar/bottle with tight lid (240 to 250 mL capacity)
1. Fry tuyo until just cooked.
2. Flake into big chunks and then discard bones and head.
3. Arrange tuyo chunks inside sterilized bottle together with capers. Set aside.
4. Saute tomato paste in 1 tablespoon corn oil. Add garlic, bell pepper, sili, and bay leaf. Saute for about a minute.
5. Add remaining oil. Pour immediately into bottled tuyo. Cool slightly and cover. Store for up to one month in the refrigerator.
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Originally published in FOOD Magazine, Issue 3, 2015. Recipe by Aby Nachura, styling by Pixie Rodrigo Sevilla, photograph by Paolo Valenzuela. Check out more exciting stories and mouthwatering recipes in FOOD's latest issue, now out in major bookstores. FOOD is available in bookstores and on newsstands for P120. Download the FOOD Magazine app for access to all digital editions on your tablet or smartphone, available in Zinio, Android and Apple App Stores. Like FOOD on Facebook (www.facebook.com/FOODMagazine) and follow us on Twitter and Instagram (@FOODMagazine)