I wash my hands first, chew up the two kuning fish head first. followed by chewing the kuning tails, if they are crispy enough, both heads and tails can be eaten. I’ll continue to tackle the dorsal and ventral fins, similarly, if crispy enough I’ll chew and swallow them. Just need to look out for that T shaped bone just below the ribs of the kuning, else I’ll chew and swallow the ribs and pectoral fins at one go. Next to go would be the meat from the sides are then torn off along the spine of the fish, leaving it looking like a comb.
Once the kuning meat is out, I set them aside for later while I tackle the wings, starting with chewing on the alula then the phalanges, then the meat between the metacarpals. In the mid-joint, meat between the ulna and radius will be removed and set aside with the fish meat. The meat around the humerus will be enjoyed on its own without any rice, may dip into the sambal after most of the meat from the humerus is removed.
With all the bones of the kuning fish and chicken wing out of the way, I slowly eat a bit of protein with rice alongside some sambal- campur campur lah. I eat nasi lemak with my hands, no utensils.