sosing tuyo

i found this recipe from hubby's adobo cookbook. it's been quite some time since i last made this and i have been looking for hubby's cookbook which has strangely and sadly disappeared. i made this based on memory...which seems to fail me sometimes. anyway, i might not have followed the exact procedure but i know it tastes just as good. this time though, i mashed the tuyo almost to a paste instead of just shredding it into little segments. 200 grams of tuyo may yield about a cup. it may not seem like a lot but, trust me, a little goes a long way. this would really go well over crusty bread, basil leaves and kesong puti; mixed in with pasta and mushrooms; topped over a plain cheese pizza and or just simply poured over a mound of streamed garlic rice! yum!!!    

ingredients:

tuyo

olive oil

minced garlic

vinegar

sili (add as much as you can tolerate!)

procedure:

cook tuyo the usual way in olive oil, set aside to cool

once cool enough to handle, remove heads, tails, spine and scales (this can get really messy!)

pour more olive oil (be generous) onto heated pan, add garlic, sili and tuyo

pour vinegar

let boil and allow vinegar to evaporate