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A "tabagak" meal


Tabagak is what we call this salted sundried fish. Actually this term refers to the fish variety itself and not as a generic term for salted sundried fish in general. More commonly called as tuyo, this is almost a staple on breakfast tables across the country.

I just love eating them dipped in vinegar or calamansi with sili. Its saltiness combined with the sour dip is "heaven on a plate". But one thing I cannot seem to gastronomically understand is how it become the famous partner of champorado.
I just love making sunny side up eggs this way: tostado on the sides.
I'm craving for fried bananas right now and it's around 2 in the morning.

A very unhealthy practice of mine before was to use the oil used in frying these tabagak in making fried rice. I then add soysauce and a pinch of powdered seasoning for a very appetizing and "heavenly" instant fried rice.

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