For example, in Firdaus" family, ikan buntal is cooked "kerabu" style, the boiled fish mixed with water spinach and lemongrass before stir-frying in a thick paste of dried chilli, garlic, belacan (shrimp paste), onion and black peppercorn. Preparation takes about a day, starting with skinning the fish, segmenting the edible parts and removing the poison. Every part can be consumed except the skin. The intestines are cleaned thoroughly then braided to prevent them from breaking during the hours-long boiling process. Once boiled, the bones are removed and parts like innards and gills are sliced thinly for cooking.