BURONG DALAG (fermented mudfish)

           1/2 kilo mudfish (dalag)

           1 1/2 tablespoon salt

           1/4 cup rice cook with

           2 cups water

           1 tablespoon powdered angkak

      Wash fish.

      Remove black pigment on skin by pouring 

           warm dilute vinegar solution and scraping

           with the blunt edge of a kitchen knife, 

      Cut and eviscerated as for daeng.

      Wash thorough.

      Drain and rub with salt.

      Let stand for at least 5 hours or overnight in

            a covered dish.

      Prepare cooked rice or lugao.

      Add angkak.

      Mix thoroughly.

      Pour rice mixture over the pieces of fish and

           allow to ferment at room temperature for

           2 to 4 days or until it develops a clean sou

           or fermented small.

      Observe scum of white molds and remove this

            as it forms.

      Store in a clean glass casserole dish with cover

            and keep refrigerated if not to be serve immediately.

      To serve, saute garlic, onion and tomatoes and add

            burong dalag.

      This can be served just like bagoong with other dishes like

            sinigang or boiled fresh eggplant,  amppalaya and leafy 

            vegetables.

      NOTE: 

      Instend of dalag, shrimps can be used.