20 pcs tuyo1 cup olive oil (you can also use corn oil)20 pieces pickled olives, cut into circles (optional)3 pcs bay leaves (laurel)3 cloves garlic, thinly sliced1 pc siling labuyo, thinly sliced (you can also use chili flakes, add more for a spicier flavor)1 tsp paprika powder10 pcs peppercorns, slightly crushedVegetable oil, for frying
HOW TO MAKE:
Prepare the tuyo by cutting off the heads.Pour and heat the oil over high heat.Fry the tuyo until the scales start to come off a bit. Place the fried tuyo on a plate lined with paper towel.Remove the scales and soft parts (you can also flake and debone).Arrange the fried tuyo in a glass jar. In a saucepan over medium-high heat, combine the olive oil, garlic, siling labuyo, bay leaves, peppercorns, and olives.Bring to a boil then add- in the paprika powder.Cook just until the garlic becomes tender and slightly browned.Pour the oil mixture in the jar of tuyo.Let it cool down before storing in the refrigerator. Store for at least 3 days before serving to allow flavors to blend. Enjoy!