Gourmet Tuyo (Dried Herring) In Olive Oil Recipe by michelle
Cooking Instructions 1 Fry the tuyo in oil until almost all of the moisture has evaporated, I like my tuyo to be a little bit crunchy but its up to you if you like it half cooked. Clean the tuyo by removing the head,descale and remove the spines of the fish. 2 In a casserole, heat the olive oil. Fry garlic until golden and add carrots. 3 Add paprika and sugar to your desired taste 4 Pour the vinegar and add chili (you can shopped the chili or put it as a whole). 5 Bring to a boil and add over the Tuyo fillet. 6 Turn off the heat and set it aside to cool off 7 When it ready, carefully pack it in a sterilized bottle. 8 Serve after a few days to allow flavors to blend. Store the bottle in the refrigerator and consume within one month. Serve it with hot rice. 1 Fry the tuyo in oil until almost all of the moisture has evaporated, I like my tuyo to be a little bit crunchy but its up to you if you like it half cooked. Clean the tuyo by removing the head,descale and remove the spines of the fish. 1 Fry the tuyo in oil until almost all of the moisture has evaporated, I like my tuyo to be a little bit crunchy but its up to you if you like it half cooked. Clean the tuyo by removing the head,descale and remove the spines of the fish. 2 In a casserole, heat the olive oil. Fry garlic until golden and add carrots. 2 In a casserole, heat the olive oil. Fry garlic until golden and add carrots. 3 Add paprika and sugar to your desired taste 3 Add paprika and sugar to your desired taste 4 Pour the vinegar and add chili (you can shopped the chili or put it as a whole). 4 Pour the vinegar and add chili (you can shopped the chili or put it as a whole). 5 Bring to a boil and add over the Tuyo fillet. 5 Bring to a boil and add over the Tuyo fillet. 6 Turn off the heat and set it aside to cool off 6 Turn off the heat and set it aside to cool off 7 When it ready, carefully pack it in a sterilized bottle. 7 When it ready, carefully pack it in a sterilized bottle. 8 Serve after a few days to allow flavors to blend. Store the bottle in the refrigerator and consume within one month. Serve it with hot rice. 8 Serve after a few days to allow flavors to blend. Store the bottle in the refrigerator and consume within one month. Serve it with hot rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Churro Muffins Seviyaan kheer (vermicelli pudding) Sweet and sour pork Rice cooker pangasius fish with capsicums Greek potatoes in da airfryer Churro Muffins Seviyaan kheer (vermicelli pudding) Sweet and sour pork Rice cooker pangasius fish with capsicums Greek potatoes in da airfryer Fruit Trifle Panchmel dal Aloo Zeera Fresh Lemon-Ginger Sherbet Syrup Coconut chicken curry My Anchovies Pasta Salad with egg & dressing #KitchenBingo Drumstick soup Pineapple lemon cooler Fresh Orange Sherbet Syrup Colourful papad/crackers Fruit Trifle Panchmel dal Aloo Zeera Fresh Lemon-Ginger Sherbet Syrup Coconut chicken curry My Anchovies Pasta Salad with egg & dressing #KitchenBingo Drumstick soup Pineapple lemon cooler Fresh Orange Sherbet Syrup Colourful papad/crackers