Hito Ala King

Array, Rosal
Bahali, Hamdani
De Pedro, Teddy
Parada, Amanda Patrisse
Tagwalan, Alchester

Ingredients (curing): Ingredients [Ala King (dressing)]:

o 1 kg Catfish o 50 g butter
o 1 bulb garlic o 2 tbsp all-purpose flour
o 3 tbsp salt o ½ chicken cubes
o 5 cups of water o ¼ cup all-purpose cream
o 3 pieces bay leaves o ½ tbsp spring onion
o Ground black pepper, to taste o 1 cup of water

Instructions
Curing:
1. Clean the fish and remove internal organs.
2. Cut into fillet size and rinse with water, set aside.
3. Get your container for curing, make a brine solution.
4. Pour 5 cups of water, 3 tbsp of salt, and mix well.
5. Soak the fish in the same container.
6. Add 3 bay leaves, 1 bulb sliced garlic and pepper to taste.
7. Mix well, and store for 10 to 12 hours in a room temperature or refrigerators.
8. After 12 hrs, remove the brine fish and allow to drain.
9. Put the cured fish in a clean container and store it in the refrigerator.

Dressing:
1. Prepare your materials and sliced your ingredients.
2. Place the butter in a pan over medium-low heat, wait until it totally melts (2-3
mins).
3. Put 2 tbsp all-purpose flour, mix well.
4. Pour 1 cup of water, put ½ chicken cubes, ground pepper, ¼ cup of all-purpose
cream, spring onion, stir well.
5. Stir until dense enough for a dressing.
Steps with pictures:
Curing

1. 2.

3 – 4. 5. 6 – 7.

8. 9.

Dressing

1. 2. 3.

4. 5.