Tuyo, dipped into vinegar or mixed with fresh tomatoes and then eaten with sinangag… what comes first into your mind? If you're a true blooded Pinoy, I bet hunger strikes you in an instant and you are craving for it now! Hmmm.... nyam nyam nyam! =)
Well for us Filipinos, tuyo has been really an all-time favorite staple food. Tuyo is a Filipino word meaning dried. The fish, usually saliñase, is salted and dried to be preserved and stored for months. It is then fried in cooking oil and usually served with fresh tomatoes and sinangag (fried rice). Pinoys eat it with clean bare hands. We take out the scales, pick it up in flakes, and then dip it into vinegar or mix it with a sliced piece of tomato. And some even eat it together with champorado (gelatinous rice mixed with water and cocoa).
Well, that’s how tuyo is usually eaten but have you heard of ready-to-eat or gourmet tuyo packed in a small jar? Forget the hassles of frying the fish, smelling the stinky odor (but for me, when at home, the smell of the actual tuyo being fried is a heaven sent scent!), taking out the scales and manually picking up the flakes because you can now buy a bottle of tuyo flakes in olive oil and enjoy your all-time Pinoy culinary icon in an instant! =)
|Joel in the pilot episode of|
MBA... May Business Ako in ABC 5
|Jayvee used the screen name Joel Yuhico for the show. He used the surname of his mom and former actress / beauty queen Emma Yuhico. Photo shows his signature spiel before the CBB of the show.|
|Jayvee in MBA... May Business Ako's OBB.|
|Lola Herminia Yuhico taught Jayvee the recipe of spicy tuyo in olive oil.|
|Jayvee showing Lola Herminia that he's an expert in cooking too.|
|Photo shows how tuyo is being sliced into flakes.|
|Jayvee handles the packaging too.|
Tuyo has evolved from being a so-called poor man's staple and hard-to-eat food to being a gourmet and easy-to-eat and prepare dish. Pinoys have also discovered that spicy tuyo is a perfect match with cream and oil based pasta as well as with Skyflakes or any other crackers! And you can think of a hundred new ways how to enjoy this gastronomic treasure. 'But of course, the traditional way of eating it is still something that we should keep and pass on to the next generation right?
Busy people like me finds Uy Lami a right match for our lifestyle since it makes food preps very easy. It's very handy and perfect for people on the go. Pinoys who live and work abroad on the other hand are craving for it since they miss eating tuyo. They find it hard cooking our well loved dish in a foreign land because the smell is something that other race can't take usually. =) So our kababayans (fellow countrymen) find the perfect time to cook it or else they'll get into trouble! 'But Uy Lami spicy tuyo in olive oil solved their dilemma and made their lives easier and their meals more enticing!
Joel is also looking at going full blast in the near future by expanding its presence locally and exporting the brand to mainstream market abroad. What else could I say but good luck to our budding entrepreneur who aims of making our favorite tuyo well known to the world!