Makes 1 bottle of each variant
Preparation and cooking time: 3 hours


Bottled Danggit:
2 tablespoons oil
6 pieces danggit, big
⅔ cup olive oil
¼ cup apple cider vinegar
⅛ cup garlic, sliced into chips
¼ cup red bell pepper, sliced into matchsticks
3 pieces bay leaf
½ teaspoon paprika
1 teaspoon brown sugar
1 piece siling labuyo
1 teaspoon black peppercorns

Bottled Tuyo:
1 8-ounce jar, sterilized
1 piece siling haba,
1 pack tuyo
1/2 cup olive oil
6 cloves garlic
1 piece siling labuyo
1 tsp peppercorns
1 teaspoon sugar
2 bay leaves
3 kamias
Salt, to taste
1 bulb lemongrass

Pickled Carrots:
1/2 cup water
⅔ cup apple cider vinegar
6 tablespoons brown sugar
2 tablespoons rice vinegar
½ teaspoon cloves
1 piece cinnamon stick
1 teaspoon salt
1 tablespoon black peppercorns
6-7 pieces purple carrots, washed, trimmed, and peeled (optional)
½ bundle spring onion, cleaned
1 piece small red onions, sliced into rings


Bottled Danggit:
1. In a pot, fry danggit pieces in oil until crispy. Remove from pan and turn off heat.
2. 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 heat to low.
3. Allow oil to steep over low heat for at least 1 hour. Remove from heat and allow to cool.
4. Place cooled danggit in sterilized jars with the aromatics and flavorings. Pour cooled flavored oil over and seal jar.

Bottled Tuyo:
1. Grill the siling haba over flame until lightly charred. Set aside.
2.Remove heads, tails, scales, and bones of tuyo. No need to remove small bones because these will soften in the jar in time.
3. Microwave fillets on high 30 seconds at a time until crispy.
4. Heat olive oil in a pan over low heat. Add tuyo and fry to steep its flavor in the oil.
5. 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.
5. 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.

Pickled Carrots:
1. 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.
2. 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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