Filipino cuisine is so simple, yet mouth-watering. If you’re someone who had not been in the Philippines for quite sometime, I bet you’re dreaming of the taste and aroma of fried “tuyo”, “danggit”, “bagoong alamang”, or if you’re from the Ilocos Region, the dried “deer meat” cooked in puchero style, or may be the dried “gamet” (Ilocos Nori seaweed).

How would you like to enjoy your fried “tuyo”? Tuyo with sunny side-up eggs? Or just fried and simply have them with sliced tomatoes? Or dip them in Ilocos black vinegar? Wow! Isn’t that really mouth-watering? Whatever is your choice, tuyo, especially the Tamban kind, is a very hearty breakfast, so with fried “danggit”, and “espada” (swordfish).

For those who have no idea of what a “tuyo” is, well take a close look at it:

Just a word of advice: Don’t eat too much of it if you are hypertensive. Eat only once a week, and try to control your appetite. Don’t make tuyo a part of your everyday meal. Enjoy it once in a while only. So does with danggit, dried sword fish, dilis, and other dried and salted fishes.

If you want to have a look at some of Filipino / Ilocano delicacies like gamet, dried shrimps, Ilocos black vinegar, Ilocos aromatic garlic and onions, visit www.filipinoproductsandservices.com. This site caters to your needs and offers their services too.