How does slow cooking transform ikan terubuk bones?

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Slow Cooking Renders Ikan Terubuk Bones Edible Through a 10-Hour Process

At De Maw restaurant, the bony ikan terubuk undergoes a specialized 10-hour slow cooking preparation that transforms its bones, making them soft and entirely edible. This meticulous process not only ensures the bones can be consumed alongside the flesh but also contributes to keeping the fish's meat moist and tender. The restaurant, located in Pudu Ulu, Cheras, specializes in preparing wild-caught freshwater fish, and this unique method is applied to ikan terubuk which is typically challenging to eat due to its numerous fine bones.
Bones Softened to a Pressure-Cooked Consistency

The 10-hour slow cooking duration is central to the transformation of the ikan terubuk. This extended cooking period, the specifics of which are a trade secret at De Maw, breaks down the bone structure significantly. The result is a texture comparable to that achieved through pressure cooking, where bones become yielding and can be easily mashed or consumed.
Maintaining Flesh Moisture and Tenderness

Beyond softening the bones, the slow cooking method is also instrumental in preserving the quality of the fish's flesh. By cooking at a lower temperature for an extended period, the ikan terubuk retains its natural moisture. This ensures that the fish remains succulent and tender, preventing the dryness that can sometimes occur with other cooking methods.
A Specialized Preparation for a Challenging Fish

Ikan terubuk is historically valued more for its roe than its flesh, partly because its many fine bones present a significant eating challenge. De Maw's decision to apply a 10-hour slow cook to this species addresses this issue directly. After the slow cooking, the fish has a soft texture, and hot oil is then ladled over its scales and skin to create a crisp contrast, enhancing the overall dining experience.

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How does slow cooking transform ikan terubuk bones?

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