INGREDIENTS

1 kg bangus
2 tbsp brown sugar
1 tsp monosodium glutamate (MSG)
1 tbsp salt
½ tsp black pepper
¼ tsp prague powder
1 - 1½ tsp gin
1 tsp ham spice

UTENSILS

weighing scale
measuring cups
measuring spoons
knife
chopping board

PROCEDURE

1. Clean bangus, remove scales, internal organs, tails and fins.
2. Split at the back from head to tail.
3. Mix ingredients to the bangus and store in closed container in the refrigerator for 3 days.
4. Prepare mixture of the following:
¾ cup beer
1 pc laurel
1 cup sugar
1 cup pineapple juice
½ cup water
5. Boil the mixture and cool.
6. Soak cured bangus for 2 hours.
7. Drain and fry until light brown.
8. Serve while hot.