How to make Thai-style bagoong rice, but with tuyo

Thai-inspired bagoong rice is just one of those dishes that leave an incredible burst of flavors in your mouth.

In this week's episode of her online show "ECQusina," Pinas Sarap host Kara David shared a super easy recipe for this dish, but she used tuyo instead of bagoong for the saltiness.

Kara also used tocino instead of the sweet pork traditionally used in the original Thai version.

Kara made her version of bagoong rice using five pieces of tuyo, tocino, three eggs, onion, green onions, garlic, cucumber, tomatoes, indian mango, butter and oil.

Make sure you already fry the tuyo and take the bones, head and tail. You also need to beat your eggs together in advance.

Kara would also advice using cooled-down rice as opposed to newly-cooked, which could get soggy in the process.

She started by heating some oil and butter in a pan where she sauteed her onions, garlic and tuyo. She then added her rice, along with a little bit of the eggs.

Since the tuyo already packs a lot of saltiness, you might want to taste the rice before adding additional seasoning.

Once it's nice and cooked, set it aside and get started on your garnish.

Carefully cook the rest of your eggs in a smaller pan until you get a thin, lumpia wrapper-like sheet. Kara also grated her indian mango and sliced up the pork and green onion.

Get creative with your plating, and voila: Your sweet, sour, and salty tuyo rice is ready to serve!

—Margaret Claire Layug/JCB, GMA News