It should be called the bacon of the open seas, the tuyo. It addresses most of the things you look for in bacon. It’s salty. It’s crunchy (or at least its skin is when you fry it). It goes well with eggs. And, most importantly, it’s cheap, which means you can have it every day. And I did—even if I was allergic to it.
As a kid, the opportunity for breakfast was scarce. I would wake up with just enough time to get ready for school, and my morning meals were relegated to recess. So one weekend, I specifically asked my yaya to cook me up some tuyo, dilis, and eggs. Thinking that I had meant to make a meal for the entire family, a serving for one person became breakfast good for a small community.
So there I was, in uncharted territory. One fish. Two fish. Three. By the time I had eaten the last piece, the allergies started to kick in, resulting in swollen lips and rash-speckled arms, but I couldn’t be bothered. It was the perfect breakfast, and it still is.
Dried Fish Fried Rice with Salted Yolk Sauce
Both danggit and tuyo are flaked into fried rice, with traditional red egg turned into a thick sauce for a one-bowl meal.
Total Time: 20 minutes
Yield: 2 servings
- 3 cups cooked white rice
- 4 salted egg whites, cubed
- 3 native tomatoes, quartered
- 6 large garlic cloves, minced
- 2 pieces tuyo, flaked
- 1/4 cup dried dulong or danggit, crushed
- 1 red onion, thinly sliced
- 1/2 cup snap peas, thinly sliced
- 2 tbsp oil
- scallions, for garnish
Ingredients: Salted Egg Sauce
- 2 tbsp butter
- 2 garlic cloves, minced
- 4 salted egg yolks, crushed
- In a wok or sauté pan, heat the oil and brown the onions and garlic. Add the rice and toss.
- Add the remaining ingredients and mix thoroughly over high heat. Set aside.
Procedure: Salted Egg Sauce
- Heat the butter and garlic over low heat. After about five minutes, add the salted yolks and continue to cook until foamy and it deepens in color.
- Pour over the rice and garnish with chopped scallions.