Tuyo (dried fish) used to be considered as a poor man’s food. You eat it only when there is nothing more to eat at home – and always hidden from sight.
The reputation of tuyo, however, has changed completely, as it now goes into such gourmet dishes as Italian pasta and Chinese fried rice.
This pasta recipe of Chef Jackie Ang Po, which she developed for Arla and Global Pacific, makes full use of the tuyo’s flavor profile – salty, intense, flavorful – to give a Filipino twist to a pasta dish. It takes the place of anchovy and pairs up well with another uniquely Filipino ingredient, kamias, for a tangy, sour note on the palate.
‘The saltiness of the tuyo and the sourness of the kamias is great for this pasta recipe,’ Chef Jackie said.
Tuyo and Kamias In Tomato Cream Pasta
Ingredients:
1 pack Armando Linguine
Oil and drippings from 1 bottle tuyo
5 cloves garlic, sliced
1 pc. onion
1 bottle (120 grams) tuyo
2 cans Sunny Farms tomatoes
1 cup shrimp stock
4 pcs. fresh kamias, sliced
1 cup all-purpose cream
1 tbsp. sugar
Salt and pepper, to taste
Arla Apetina Cheese
Procedure:
1. Cook the pasta. For every 500 grams of Armando linguine, use 5 liters of water, and make sure the water is at rolling boil stage. Set aside.
2. Pour the oil and drippings from your bottled tuyo into a pan, and heat. Sauté garlic, onion, tuyo, and tomatoes. Pour in shrimp stock and add kamias. Once mixture simmers, add all-purpose cream. Season with sugar, salt and pepper. Simmer until sauce is reduced to sauce consistency.
3. To serve, arrange a mound of cooked pasta on plate. Top with sauce. Add more tuyo and sliced kamias for topping, if desired. Sprinkle with Arla Apetina Cheese.
4. Enjoy!