AuthorBiteSized
In a pot, fry danggit pieces in oil until crispy. Remove from the pan and turn off the heat.
In the same pan, add olive oil, apple cider vinegar, garlic chips, red bell pepper, bay leaf, paprika, brown sugar, labuyo, and peppercorns. Mix everything together and turn on the heat to low.
Allow the oil to steep over low heat for at least 1 hour. Remove from heat and allow to cool.
Place cooled danggit in sterilized jars with the aromatics and flavorings. Pour cooled flavored oil over and seal the jar.
Grill the siling haba over flame until lightly charred. Set aside.
Remove heads, tails, scales, and bones of tuyo. No need to remove small bones because these will soften in the jar in time.
Microwave fillets on high 30 seconds at a time until crispy.
Heat olive oil in a pan over low heat. Add tuyo and fry to steep its flavor in the oil.
In a pot, use the same olive oil where tuyo was fried then add garlic, siling labuyo, peppercorn, sugar, bay leaf, kamias, and salt. Stir and set aside to cool.
Place ingredients in the jar with the grilled siling haba, and add the cooled oil mixture. Seal and keep for a few days before serving.
In a pan over medium-high heat, combine water, apple cider vinegar, brown sugar, rice vinegar, cloves, cinnamon stick, salt, and peppercorns and bring to a boil. Stir for a few minutes until the sugar dissolves completely. Remove from heat and let cool completely.
Place carrots (peeled or not peeled), spring onions, and red onions in a sterilized jar. Pour over cooled brine and seal jar. Chill for at least 4 hours.
Ingredients
Directions
In a pot, fry danggit pieces in oil until crispy. Remove from the pan and turn off the heat.
In the same pan, add olive oil, apple cider vinegar, garlic chips, red bell pepper, bay leaf, paprika, brown sugar, labuyo, and peppercorns. Mix everything together and turn on the heat to low.
Allow the oil to steep over low heat for at least 1 hour. Remove from heat and allow to cool.
Place cooled danggit in sterilized jars with the aromatics and flavorings. Pour cooled flavored oil over and seal the jar.
Grill the siling haba over flame until lightly charred. Set aside.
Remove heads, tails, scales, and bones of tuyo. No need to remove small bones because these will soften in the jar in time.
Microwave fillets on high 30 seconds at a time until crispy.
Heat olive oil in a pan over low heat. Add tuyo and fry to steep its flavor in the oil.
In a pot, use the same olive oil where tuyo was fried then add garlic, siling labuyo, peppercorn, sugar, bay leaf, kamias, and salt. Stir and set aside to cool.
Place ingredients in the jar with the grilled siling haba, and add the cooled oil mixture. Seal and keep for a few days before serving.
In a pan over medium-high heat, combine water, apple cider vinegar, brown sugar, rice vinegar, cloves, cinnamon stick, salt, and peppercorns and bring to a boil. Stir for a few minutes until the sugar dissolves completely. Remove from heat and let cool completely.
Place carrots (peeled or not peeled), spring onions, and red onions in a sterilized jar. Pour over cooled brine and seal jar. Chill for at least 4 hours.
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