Sunday, June 22, 2014

Sunday Breakfast: Sinigang Rice, Tuyo in Olive Oil and Salted Egg

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It's been almost a month since I wrote a blog post.  I've been busy from my work that I would just want to sleep during weekends.  I'm like bed ridden with no energy to do anything during weekends.  To unwind and relax from my work load, my office mates and I decided to took a day off and travel to Bicol, Legazpi and then Sorsogon.  We planned it for almost a month since Sorsogon is my office mate's province.  We spent a day in Legazpi to visits Cagsawa ruins and Daraga Church.  It's like a chill-chill mode of spending the day without worrying what destination to go next.  Then we went to Sorsogon to check out some beach, resorts and falls.

Okay!  I woke up early this morning.  Well, much earlier than I usually woke up during weekends.  I checked out our dining table and kitchen and breakfast were nowhere to be found.  My parents usually eat bread and oatmeal for breakfast and I'm the traditional guy who prefer rice for breakfast.  I checked out our fridge and found no white eggs but a single piece of salted egg was sitting inside waiting to be devoured by a hungry stomach.  Next I saw a bunch of tuyo or dried fish which I initially decided to fry.  Then I remembered my friend praising this sinigang rice he had in a Filipino restaurant and I decided to make my own.

 Initially I planned to simply fry the tuyo but then I thought of doing a gourmet tuyo version of this humble fish.   I over-reactingly added tamarind soup base powder and my rice turned out really sour, I added 1 small pouch or 20 grams of the tamarind soup base.  Based on my taste buds, I would suggest using half of the tamarind soup base for the sinigang rice.  

The gourmet tuyo is really a hard work but if you are cooking a small batch, you can prepare this while the sinigang rice is cooking.  The gourmet tuyo involves boiling the tuyo, scrapping the scales, flaking the meat and cooking the tuyo in olive oil.  Some long list of steps but the result is taste-worthy.

Sinigang Rice

1 1/2 cups                              Rice, I used Sinandomeng variant
10 grams                               Tamarind Soup Powder
1 1/2 cups                              Water
1/2 teaspoon                           Salt

Gourmet Tuyo

3/4 cup                                   Water
2 cloves                                  Garlic, crushed
2 Tablespoons                         Cane Vinegar
2 Tablespoons                         Balsamic Vinegar
Pinch of Chili Flakes
6 pieces                                  Tuyo, Dried Fish
1/4 cup                                   Water
4 Tablespoons                         White Vinegar
1/4 cup                                   Olive Oil
3 cloves                                  Garlic, minced
Pinch of Chili Flakes (Optional)

Salted Egg and Chopped Tomatoes for garnish.


Sinigang Rice: Wash rice twice and drain the water.  Mix in tamarind soup powder.  Add water and salt and cook as you usually cook your rice.  Take note I'm not using a rice cooker.  Once it boiled, I turned the heat to low until it cooked.

Gourmet Tuyo:  In a saucepan, add water, garlic, cane and balsamic vinegar and chili flakes and bring to boil.  Add the tuyo and simmer for 5 minutes and drain.  Scrape off the scales and flake the meat, removing the fish bones.  In a saucepan, combine tuyo flakes, water, white vinegar, olive oil and garlic.  Simmer until the water and vinegar evaporates.

Served the sinigang rice with the gourmet tuyo and garnish with salted egg and some chopped tomatoes and enjoy your breakfast.

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