Ingredients

1. Fish cake - 10 Kyat Tha

2. Tomato - 15 Kyat Tha

3. Lemongrass - 2 leaves

4. Some Ginger

5. Two Onions (medium) 

6. Some Garlic 

7. Green Chilli powder - 1 tablespoon

 

8. Some Tamarind Juice  

9. Some Parsley  

10. Five Green Chilli

11. Fish sauce - 3 tablespoons

 

Preparation Method

1) Make a paste with lemongrass and ginger.

2) Add the fish cake and make a paste. While making a paste, add a pinch of salt and a little  turmeric powder.

3) Add oil to the pan and when cooked, apply a small amount of fish sauce on your hands and fry the puffed fish in thin slices.

4) When it is cooked, take it out and filter the oil. Leave a little oil in the pan and put the rest of the oil in a bowl.

5) For cooking, make a paste with lemongrass , ginger,  the onion, garlic and green chilli powder.

6) Peel a squash, grate it and slice it. Lime the outer shell of the lemongrass.

7) Return to the pan and when the oil is hot, fry the onion paste. Add lime lemongrass. Then add the tomatoes and cook until rolled.

8) When the tomatoes are mashed, add the fried fish fillets. Make it oily again. If the pot sticks, add a little warm water and let it stand.

9) Taste lightly salted and add a little tamarind juice if you want sour. Make it oily again.

10)  Add green chillies (you can cut in half) and a little parsley. 

knowledge and photo credit.