1 kilo mudfish (Dalag)
2/3 cup salt
3 cup cooked rice
1 tbsp angkak (herb for coloring)

Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours. Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen jar (Palayok) or a bottke with wide mouth. Cover tighly. Store in the refrigerator. After one week, you may then saute the ‘buro’.

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