📝 About This Recipe
Tuyosilog is the quintessential Filipino 'poor man's feast' that has ascended to legendary breakfast status across the archipelago. This dish balances the intense, salty umami of crisp-fried dried herring (tuyo) with the comforting aroma of garlic-infused fried rice and the rich, velvety yolk of a perfectly fried egg. It is a sensory journey that evokes nostalgic mornings in a Filipino home, offering a bold wake-up call to the palate that is both rustic and deeply satisfying.
🥗 Ingredients
The Tuyo (Dried Fish)
- 6-8 pieces Dried Herring (Tuyo) (salinas variety preferred; scaled if desired)
- 1/2 cup Neutral Oil (for shallow frying)
Sinangag (Garlic Fried Rice)
- 3 cups Leftover Cooked White Rice (cold, day-old jasmine rice is best; grains separated)
- 6-8 cloves Garlic (pounded and finely minced)
- 2 tablespoons Cooking Oil (can use some of the fish-infused oil for extra flavor)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Ground Black Pepper (freshly cracked)
The Eggs
- 2 Large Eggs (fresh, at room temperature)
- 1 tablespoon Butter or Oil (for frying)
Sawsawan (Dipping Sauce) and Sides
- 1/4 cup Cane Vinegar (Datu Puti brand is traditional)
- 1-2 pieces Bird's Eye Chili (Siling Labuyo) (crushed)
- 1 medium Tomato (sliced into wedges)
- 4-6 slices Cucumber (for freshness)
- 1 stalk Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with clean, damp hands or a fork. Ensuring the grains are separate before they hit the pan is the secret to a non-mushy sinangag.
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2
In a small bowl, combine the cane vinegar and crushed bird's eye chili. Set this 'sawsawan' aside to let the flavors infuse while you cook.
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3
Heat 1/2 cup of neutral oil in a small frying pan over medium heat. To test if the oil is ready, dip the tail of one fish; it should sizzle immediately.
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4
Fry the tuyo in batches for 2-3 minutes per side until they turn a deep golden brown and become brittle and crispy. Be careful not to burn them, as they can turn bitter.
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5
Remove the fish and drain on paper towels. Set aside. Keep the fish-infused oil if you want a more 'seafood-forward' flavor for your rice.
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6
In a large wok or non-stick skillet over medium-low heat, add 2 tablespoons of oil. Add the minced garlic.
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7
Sauté the garlic slowly until it turns a light golden brown and smells toasted. Do not rush this, as burnt garlic will ruin the rice.
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8
Increase the heat to medium-high and toss in the cold rice. Stir constantly for 5-7 minutes, ensuring every grain is coated in the garlic oil.
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9
Season the rice with salt and pepper. Continue to fry until the rice is heated through and some grains start to get slightly crispy. Move the rice to a serving plate or keep warm.
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10
In a separate non-stick pan, melt butter or heat oil over medium heat. Crack the eggs into the pan.
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11
Cook the eggs 'sunny-side up' for about 3 minutes until the whites are set but the yolks remain runny. Season the tops with a tiny pinch of salt.
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12
To assemble, place a generous mound of garlic rice on a plate. Position 3-4 pieces of crispy tuyo on one side and the fried egg on the other.
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13
Garnish with sliced tomatoes, cucumbers, and a sprinkle of green onions. Serve immediately with the spicy vinegar on the side.
💡 Chef's Tips
Use day-old rice that has been refrigerated; fresh rice contains too much moisture and will result in a sticky mess. If the smell of frying dried fish is too strong for your kitchen, fry them outdoors or simmer a pot of water with vinegar and lemon slices simultaneously to neutralize the odor. For extra crispy tuyo, you can lightly dredge them in a tiny bit of cornstarch before frying. Don't over-salt the rice; remember that the tuyo is very salty and the vinegar will add acidity, so balance is key.
🍽️ Serving Suggestions
Pair this with a hot cup of Kapeng Barako (strong Filipino black coffee) or a warm mug of Tsokolate Eh (Filipino hot chocolate). A side of Atchara (pickled papaya) provides a sweet and sour crunch that cuts through the saltiness beautifully. If you want to go full 'Filipino Feast,' add a side of sliced salted red eggs with extra tomatoes. Serve with a glass of ice-cold calamansi juice to refresh the palate between bites.