INGREDIENTS:
- 20 pcs tuyo
- 1 cup olive oil (you can also use corn oil)
- 20 pieces pickled olives, cut into circles (optional)
- 3 pcs bay leaves (laurel)
- 3 cloves garlic, thinly sliced
- 1 pc siling labuyo, thinly sliced (you can also use chili flakes, add more for a spicier flavor)
- 1 tsp paprika powder
- 10 pcs peppercorns, slightly crushed
- Vegetable oil, for frying
HOW TO MAKE:
- Prepare the tuyo by cutting off the heads.
- Pour and heat the oil over high heat.
- Fry the tuyo until the scales start to come off a bit.
- Place the fried tuyo on a plate lined with paper towel.
- Remove the scales and soft parts (you can also flake and debone).
- Arrange the fried tuyo in a glass jar.
- In a saucepan over medium-high heat, combine the olive oil, garlic, siling labuyo, bay leaves, peppercorns, and olives.
- Bring to a boil then add- in the paprika powder.
- Cook just until the garlic becomes tender and slightly browned.
- Pour the oil mixture in the jar of tuyo.
- Let it cool down before storing in the refrigerator.
- Store for at least 3 days before serving to allow flavors to blend. Enjoy!
IMAGE: foxyfolksy.com
Also try: Homemade Spanish Sardines
