Aside from "Lechon", the Philippines also has another unique food which comes in many terms. In Tagalog we call it "Tuyo", in Bisaya "Buwad" or simply "Dried Fish" in English. All over the country, "Dried Fish" is enjoyed with its perfect partner which is boiled banana, or is simply paired with rice.

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"Dried Fish" is made by preserving the fish with salt and then drying it out under the sun for a couple of hours and sometimes it even takes days. There are also when fish is cut in half and the bones removed. Because of this preservation process, "Dried Fish" takes more days or longer before it expires. Drying it out extends the shelf life of the fish. Also, because it was soaked with salt, "Dried Fish" becomes tastier and encourages appetite.

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But among the provinces in the Philippines, "Dried Fish" is most famous in Cebu especially in the island of "Bantayan" which is the most recent place I've been to. In Bantayan, they produce all kinds of dried goods but the most famous is the "Danggit". And since I've been there recently, I ought to bring some "Dried Fish" back home as "Pasalubong". Now, what to do with a kilo of "Dried Fish"?

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And so, my mother came up with something and thought about adding more flavor to the already tasty food. Here it is.

"Sinarsahang Buwad" : A Dried Fish Recipe

Ingredients:

Dried Fish already fried ahead
Garlic (chopped)
Onion (chopped)
Ginger (minced)
Tomatoes (cut into small pieces)
Cooking oil
Salt and pepper (to taste)

Procedure:

1st. Pour a little amount of cooking oil into the pan and wait for it to heat up. Then put the garlic and the onion and stir-fry.

2nd. After the garlic and the onion are cooked, put the ginger and the tomatoes next.

Let it heat for a couple of minutes until tomatoes soften and look squishy.

3rd. Put salt and pepper to taste.

4th. Then put the dried fish which is already fried ahead.

5th. Mix the fish and the tomatoes until the fish also softens.

And voila! Here is your "Sinarsahang Buwad", ready for breakfast , lunch, or dinner. Perfect combination with rice! Enjoy!

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