A couple of months ago, we tried to make our own Gourmet Tuyo in an effort to make filleted tuyo readily available for breakfast. Our little lady loves tuyo, but it is time consuming to fillet it for her while we are eating. We looked for Gourmet Tuyo in supermarkets in Bulacan, but found none; we thought that by making our own, we'll be addressing our need and may even be able to start a business out of it. Unfortunately, we find the cost of making Gourmet Tuyo expensive; it leaves no room for profit unless we will be willing to sell it at 25% mark up (even then, it will still be quite expensive). We left the business side of the project at that and just enjoyed our Gourmet Tuyo that week.
Last week, I shared this attempt to sell Gourmet Tuyo on my Facebook Page. I remembered I have all these pictures taken of the process of making a jar of filleted tuyo in corn oil. I decided to share it here just in case readers want to try the recipe and/or sell Gourmet Tuyo (I hope they find a way to lower down production cost). Recipe and pictures below! Happy cooking!
Tuyo
Corn Oil
Garlic
Vinegar
1. Fry tuyo in corn oil. Turn off heat and let cool.
2. Chop garlic. Set aside.
3. Remove head and scales, fillet and set aside.
4. Fry garlic in corn oil until almost brown. Add tuyo fillets and let simmer in oil.
5. Turn off heat and allow cooked tuyo to cool down.
6. Transfer in a jar, add 2 teaspoons of vinegar and keep at room temperature overnight.
That's it. Making the first jar is just like preparing for a wonderful breakfast the next morning!
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