The “lowly” tuyo gets a makeover!

tuyo salad 1024x768 The lowly tuyo gets a makeover!

I truly believe among Pinoys-at-heart, the tuyo (literally dried fish, in this case usually herring/fish fry) is somewhat the equalizer. Whether you live in a big house or a humble hut—the tuyo is a breakfast favourite and in many cases—comfort food. I remember my childhood, every time a typhoon would hit Metro Manila (which was often), we were appeased with fried tuyo and scrambled eggs.

Many, many moons ago, before the trend hit big time, I was already bottling tuyo and daing in olive oil. I would give in to friends’ requests and sold it during Christmas only. I did this for 3 years. Though it was a hit, it was pretty laborious, so today, I just do it for bulk orders.

Thankfully, they are available in supermarket shelves when the craving hits. And thankfully, my friend’s family puts them in cans—an answered prayer for OFWs who yearn for this salty, chewy preserved fish. They don’t need to cook it anymore and so avoid neighbors’ complaints about the odor.

This is one of those concoctions that didn’t need any thinking—you just know it—by the tingling of your taste buds that it will be darn good. Serve this as a relish with other brekkie goodies like  garlic langgonisa,  tocino or even daing na bangus. The raw veggies just balance the salty punch of the tuyo and cools the palate. A touch of cilantro adds aroma and character to this dish—pulling it all together. Personally, I’m happy with just this and rice.

Tuyo Relish/Salad

  • 5 lettuce leaves (romaine or iceberg, shredded)
  • 1 white onion, cut into small cubes
  • 3-4 medium size tomatoes, deseeded and cut into small cubes
  • 2 sprigs of cilantro, finely chopped
  • Roughly 1 cup of tuyo in oil, drained or about 12-15 pieces of tuyo, cooked and flaked
  • ¼ c puting keso

Optional: choice of vinegar served on the side

Salt and pepper at the table

Other Tuyo recipes to enjoy:  http://kitchenkitchiekoo.com/2012/03/09/tuyo-puttanesc…ic-pasta-sauce/

© 2012, Kitchen Kitchie Koo. All rights reserved.