ALMA ALONZO'S GARLIC/GOURMET TUYO

1. Fry the tuyo. Tapos, remove the head, buntot, tinik and kaliskis -- so laman lang ang matitira.

2. I-ayos ng maganda and tuyo, mga buong garlic at mga sili sa bote. Huwag namang buong ulo ng bawang. Hiwa-hiwalayin mo at huwag dikdikin, isingit-singit ito sa tuyo pati na ang mga sili.

3. Pagnakaayos na ang lahat sa loob ng bote, lagyan ng olive oil (1/2 ng bote) at maasim na vinegar (1/2 din ng bote) or kung gustong mas marami ang olive oil sa vinegar or vice versa ok lang.

4. Let it stay for 1 week bago kainin. Pero everyday, baliktarin yung bote para magsama ang oil at vinegar. Huwag kakalugin ang bote at baka naman madurug ang mga tuyo, 'no? That's it…happy eating tuyo! J

Alma Alonzo Muens SPCM AB'84 is Ana's friend living in Rockport TX, south of Houston. She says this recipe actually came from her sister, Sheryl Yutadco's mom and a VP at BA. Thank you! (Hi, Say!)

If you're in Manila and don't feel like making GT from scratch naman, Mona Trinidad-Millena recommends you call her friend, MARIS SANTOS, at 822-0177. Mona says Maris' tuyo is really katakam-takam (sure-hit!) and very popular (madaling maubos!). Tell Maris, Mona sent you.