Brought a jar of Greenfood Hot & Spicy Tuyo for my work lunch today.
Tuyo is basically sun-dried herring and is traditionally served [fried up with some rice, eggs and tomatoes](https://i.pinimg.com/originals/1b/04/77/1b04774a4e9bb90269edeb1a342a1c99.jpg) as a pretty common Filipino breakfast. This jar had fried fillets packed in with olive oil, chilis, vinegar, and some spices.
I had it with some of the oil drizzled over leftover fried rice with the addition of crispy fried garlic bits and spring onion. I’d describe the flavor as a less intense anchovy with the richness that comes from the olive oil and with being fried. The spiciness was a pleasant if distant heat partially due to the rice.
Enjoyed that work lunch a lot and I sealed up the leftover fillets and oil for some dinnertime pasta I’ll make later this week.
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Brought a jar of Greenfood Hot & Spicy Tuyo for my work lunch today.
Tuyo is basically sun-dried herring and is traditionally served [fried up with some rice, eggs and tomatoes](https://i.pinimg.com/originals/1b/04/77/1b04774a4e9bb90269edeb1a342a1c99.jpg) as a pretty common Filipino breakfast. This jar had fried fillets packed in with olive oil, chilis, vinegar, and some spices.
I had it with some of the oil drizzled over leftover fried rice with the addition of crispy fried garlic bits and spring onion. I’d describe the flavor as a less intense anchovy with the richness that comes from the olive oil and with being fried. The spiciness was a pleasant if distant heat partially due to the rice.
Enjoyed that work lunch a lot and I sealed up the leftover fillets and oil for some dinnertime pasta I’ll make later this week.
These look super interesting