200 grams pork fat, diced
3 large kamias (quartered) or 5 pcs dried kamias
500 grams tulingan, seasoned with some salt and water
¼ cup patis
salt and pepper
water
1 tsp garlic
Procedure:
Place pork fat on the bottom of the palayok.
Put fish on top of fat. Add in kamias and garlic.
Pour some water just enough to cover the fish. Season with salt and pepper.
Simmer fish over 3 hours or until the fish bones are soft enough to eat.
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