Buwad,bulad, daing, tuyo no matter how we call it this sun-dried fish really has this smell that when sautéed to a sweltering tomatoes can make you three times hungrier.

Dried fish is an all time-Filipino favourite. Aside from dipping it in sinamak (spiced vinegar) there are many other ways of eating tuyo and one of this is braising in a perfect amount of garlic, onions and tomatoes to make an awesome sarciadong tuyo.
Here’s how:


    200 grams meaty dried fish

    2-3 cloves garlic, chopped

    2 pieces medium size onion, sliced into rings or chopped coarsely

    1-2 thumb size ginger, cut into strips

    3-4 pieces onion, chopped coarsely

    2 tbsp. chopped parsley, kinchay

    1/2 small size bell pepper, cut into strips

    red or green chili, sliced (optional)

    spring onion for garnishing

    cooking oil

    1 tsp. sugar


  1. Soaking the dried fish to 30 to 1 hour with water is the best but if you are in a hurry, you can just fry the dried fish directly. Batch by batch, fry all the 200 grams dried fish
  2. Set aside the fried dried fish and drain the oil from it
  3. Have another pan and pour 2 to 3 tbsp. of cooking oil. Heat the pan until smoke starts to come out.
  4. Try to add in the garlic, ginger followed by onion and the tomato.
  5. Now, stir cook for about half a minute until the tomatoes are wilted.
  6. Add 2/3 cup of water.
  7. Let it boil for a few seconds.
  8. This time, lay flat the fried dried fish together with the parsley, chili, sugar and the bell pepper.
  9. Lastly, simmer for 2 to 3 minutes. You can see that the juice of the spices and water are about a half.
  10. Serve and enjoy eating but don't forget to spring with onion garnishing.

Serve best:

This is again a good match for your rice meal.

Reference: http://alphapx.hubpages.com



    Plato is a collection of authentic Filipino dishes.


    July 2015
    October 2014
    May 2014
    April 2014
    February 2014