How does De Maw make the bones of ikan terubuk edible?

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De Maw achieves edible ikan terubuk bones through an intensive 10-hour slow cooking process.

At De Maw, the bony ikan terubuk undergoes a specialized 10-hour slow cooking method that renders its bones soft and entirely edible. This meticulous preparation ensures that the fish retains its moisture and tenderness while transforming its skeletal structure into a palatable component. The cooking process is a closely guarded trade secret, highlighting the restaurant's unique approach to this challenging ingredient.
A Trade Secret Slow Cooking Method

The transformation of ikan terubuk at De Maw hinges on a proprietary 10-hour slow cooking process. While the precise details remain confidential, this extended cooking duration is key to breaking down the fish's fine bones to a soft, consumable consistency. This method is described as being similar in effect to pressure cooking, yet it also preserves the delicate texture and succulence of the fish flesh.
Texture Contrast Through Hot Oil Application

Following the slow cooking, De Maw enhances the ikan terubuk by ladling hot oil over its scales and skin. This step is crucial for introducing a textural contrast to the otherwise soft fish. The application of hot oil crisps the exterior, providing a satisfying crunch that complements the tender, moist flesh and the now-edible bones within.
Historical Challenge and De Maw's Solution

Historically, ikan terubuk was primarily valued for its roe, with its flesh being difficult to enjoy due to numerous fine bones. This characteristic posed a significant dining challenge, limiting its appeal as a flesh-focused dish. De Maw's innovative 10-hour cooking technique directly addresses this historical obstacle, making the entire fish, including its bones, a digestible and enjoyable part of the meal.

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How does De Maw make the bones of ikan terubuk edible?

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