I discovered this unusual take on tuyo [ dried salted fish ] last January. It came as part of my pasalubongs [ goody bag or present given by one arriving from a trip ] from Christine Dayrit, then visiting Brunei [ for the third time! ] with Uncle Norman Turley from the U.S.
I never realized what it was until I removed and opened the sealed Glad plastic container from the oversized, insulated carry-on cabin bag [ with wheels, mama! ] filled with more foodie-goodies from Manila.
I found out later that it is one of Christine’s beloved yaya’s [ nanny ] specialties. When I came to Manila in late January, Sister Vi [ a nun previously based in Italy ] had more of this yummy tuyo prepared for the visit, along with my instant favourite — MamaNO’s Bangus [ Milkfish ] Sardines.
Over at Christine’s place, tuyo is a favourite staple of the family and of friends dropping by. It is also served in two different variations — spicy ginataan or crispy-microwaved!
Here’s the recipe . . .
GINATAANG TUYO [ Dried Salted Fish in Coconut Cream ]
Ingredients:
2 kilos Tuyo [ dried salted fish ]. The tunsoy [ adult fimbriated herring ] variety is the most suitable for this as it is not too salty.
2 cups fresh Coconut cream
6 cloves Garlic, crushed and minced
1 large Onion, finely chopped
Siling Labuyo [ Red Chilies ], chopped [ adjust quantity according to desired spiciness ]
Dash of Pepper
Method:
Fry tuyo until almost crispy, remove from pan and let cool. Then remove scales, head and tail; flake and debone. Set aside.
Saute garlic, onions and chilies. Add flaked tuyo and saute for another minute. Pour in coconut milk and add a dash of pepper. Simmer until coconut milk thickens. Continue cooking until the saute dries up and coconut cream curdles.
Serve as an appetizer, side dish or as mains with steamed rice or garlic fried rice.
Grazi, Sister Vi!
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