1/4 cup Olive Oil
3 cloves Garlic, minced
Pinch of Chili Flakes (Optional)
Salted Egg and Chopped Tomatoes for garnish.
Sinigang Rice: Wash rice twice and drain the water. Mix in tamarind soup powder. Add water and salt and cook as you usually cook your rice. Take note I’m not using a rice cooker. Once it boiled, I turned the heat to low until it cooked.
Gourmet Tuyo: In a saucepan, add water, garlic, cane and balsamic vinegar and chili flakes and bring to boil. Add the tuyo and simmer for 5 minutes and drain. Scrape off the scales and flake the meat, removing the fish bones. In a saucepan, combine tuyo flakes, water, white vinegar, olive oil and garlic. Simmer until the water and vinegar evaporates.
Served the sinigang rice with the gourmet tuyo and garnish with salted egg and some chopped tomatoes and enjoy your breakfast.