How to Make Milkfish Bone Polvoron

Ingredients:

All purpose flour

Powdered milk
Sugar
Butter
Vanilla extract
Milkfish bones

Procedure:

1. Soak milkfish bone in a marinating solution overnight.
2. Pressure cook for 1 hour at 10 psi.
3. Grind until powdery. Sun dry.
4. Toast flour until golden brown.
5. Sift flour. Press the lumps, and sift flour again.
6. Blend all ingredients except for butter and vanilla extract.
7. Heat butter and vanilla extract.
8. Thoroughly blend all ingredients with butter-vanilla mixture. Cool, mold and wrap, and pack.

A bangus bone-polvoron packed in plastic bags could last for 35 days when kept under ambient or refrigerated condition.