Dried fish is a very popular ingredient in Philippine cooking. Its saltiness adds another level of flavor to most of our local dishes. A journey will never be complete without this kind of pasalubong. From daing, to tuyo, to banak, to danggit, this dish is truly Pinoy! Love dried fish? Why not cook them with rice and you’re good to go!
Ingredients:
2 tbsp oil
2 tbsp chopped garlic
One fourth cup fried shredded tuyo
4 cups cooked rice
One half cup diced tomatoes
Procedure:
Heat oil in a pan. Fry tuyo until the scales are falling off on both sides and the smell is less fishy. Scoop out and set aside to cool.
Meanwhile prepare all the other ingredients.
Flake tuyo, getting rid of scales, heads and bones. Set aside.
Heat a bit of oil in a wok. Scramble the eggs in the wok. Scoop out and set aside.
Add a tbsp of oil in the wok. Fry cooked tuyo for about a minute to heat it up and make it a bit crunchy as desired. Scoop out and set aside with the cooked eggs.
Add another tbsp. of oil in the wok. Add garlic and sauté until fragrant. Add carrots and peas and stir-fry for a minute.
Add cooked rice. Toss to combine with the peas and carrots. Add soy sauce, oyster sauce and freshly ground pepper. Toss carefully to mix all ingredients and seasoning. Stir-fry until rice is heated through.
Turn off the heat. Toss in tuyo flakes and scrambled egg. Transfer to a serving bowl and garnish with fresh coriander sprigs.
