Tuyo refer to small fish that are salted and dried under the sun. It is also the Filipino (or Tagalog) word for dry, which pertains to the characteristic of the fish after preparation. Herring is the commonly used fish variety for tuyo. There are many ways to cook tuyo and I have a few to share.
This dried fish is usually packaged in small plastic bags and sold in flea markets or sari-sari stores in the Philippines. Bottled tuyo in oil can also be purchased in supermarkets and in most Asian and Filipino stores abroad. On a side note, I prefer bottled tuyo during winter because it saves me time from cooking and keeps the house from smelling fishy.I think that champorado and tuyo is a perfect combination. I am sure that you will agree. Aside from this, there are also dishes that works well with tuyo as one of the ingredients. The 5 dishes featured below are a few that we have. Can you add more to the list?
Tuyo with Rice and Tomato
This is a very simple dish involving fried tuyo. The dried fish is quickly fried and then served with rice and tomato slices along with a spicy vinegar dip. This makes a good breakfast especially if you substitute the rice with sinangag. View the post here
Monggo with Tuyo
This dish is prepared using bottled tuyo. Instead of using pork or tinapa flakes, I opted to use bottled tuyo. It was an experiment to see if my idea will work and I am glad to report that it did. You can add the leafy green vegetable of your choice. Malunggay, hot pepper leaves (dahon ng sili), spinach, bitter melon leaves, and alugbati are some of the vegetables that I use of when preparing this dish. Click here to view the recipe.
