Step 1

Remove head, tail and soft parts of the tuyo. Fry in a little cooking oil and remove scales and the fish bones. But if removing the fish bones is tedious to you, you can leave it in the tuyo.

Step 2

Arrange in a large bottle or covered dish.

Step 3

In a casserole, heat corn oil and olive oil. Fry garlic until golden, add labuyo and vinegar.

Step 4

Bring to a boil and add paprika. Pour over tuyo, cool and store in the refrigerator.

Step 5

Serve after a few days to allow flavors to blend.

Step 6

When ready to serve, heat over low fire and sprinkle with toasted garlic.

Step 7

Buy some glass jars with metal lids according to your size preferences.

Step 8

Sterilize the jars and lids by boiling it for 5 to 10 minutes. Remove the jars and lids from the water and let them dry in a strainer.

Step 9

Put the gourmet tuyo in the jars and close it with the lid. Close it tight but don't over do it because you might break the thread of the metal lid.

Step 10

Put tap water in a big pot just enough to cover the jars and put a metal rack on the bottom inside the pot so the bottles won't shake when the water is boiling.

Step 11

Put the jars in the pot with enough space on each other. Bring the water to a boil then lower the heat and simmer for 15 to 30 minutes.

Step 12

Turn off heat and remove the jars from the water and place it on a flat surface like a wooden table and let it cool overnight or 24 hours.

Step 13

When you see the center of the metal lid is sunken, it means the jars are air tight and the gourmet tuyo can last up to 6 months.

Step 14

If you can still press the center of the metal lid and moves up and down, it means the seal has failed and just repeat the process above until the lid is sunken.