Abstract
The process of producing bangus in corn oil with turmeric and kamias comprising the steps of: preparing the ingredients; descaling the bangus using a scaler; snipping the skin underneath the head of the bangus to remove the gills; cutting off the head and caudal fin of the bangus; washing the bangus with water; slicing the bangus, and setting aside; slicing the turmeric; cutting both ends of the kamias fruit; cutting the carrots; soaking the sliced bangus in brine solution for about 10 to 15 minutes; draining the soaked bangus from the brine solution; mixing the ingredients in a pressure cooker; arranging the sliced bangus and carrots on top inside the pressure cooker; cooking the bangus with the ingredients at high heat temperature and continuously cooking at moderate heat temperature for a period of time; cooling the cooked bangus; and packing the cooled bangus in an airtight bottle.