Weekend. Other than it is a non-working day, it always bring delight in the morning waking up to the smell and sound of the wok pan cooking “sinangag-at-tuyo” (fried rice and sun-dried-fish) …that distinct odour from frying “tuyo”, the smoke and the particular crackling sound … 

“Sinangag-at-tuyo”, I would say, is an essential Philippine cuisine. 

sinangag-at-tuyo special

It is one of the most popular Filipino dish (usually for breakfast) … perhaps, next to hotdog and egg, and is usually prepared this way:

“Sinangag”. Fry minced garlic (generous amount) in oil or butter. When golden brown, add left over steamed rice. Season with salt and pepper to taste. Optional, add diced chorizo, green peas, stir-with-fresh egg.

“Tuyo”.  A wide variety of sun-dried-fish-with-salt is available. I prefer ”danggit”, “haot” and “katambak”. Pre-heat oil in a pan. Wash “tuyo” with water to lessen saltiness. Remove excess water. Deep fry (preferred). Don’t worry, you’ll know it’s cooked when it starts to create some smoke and it’s golden brown. When it does, remove from pan.

Serve with sliced hard boiled egg; diced fresh tomatoes (remove seeds) and diced fresh onions(optional).

Dip “tuyo” in vinegar (native, preferred) with minced garlic.

NOTE: Best during rainy days while sipping brewed native coffee.