Today we have to make a choice of cooking called ‘Asparagus’ fried with the fish flake. We widely used very fleshy fish called Nga Dan.

Asparagus is a kind of plant, fibrous, medicinal and digestive. It is very suitable for expected mother and needy patients.

Now I am here with the master-chef of the Holly-wood restaurant U Ba Htoo Sein and his assistant Ko Aung Than Htay. This is a very high-class asparagus. For example, this kind of asparagus, first part is very tender and the taste is a little bit bitter, the remaining part is very hard so it has to be removed away. First of all, the asparagus are to be cut in order. And then we have to make the fish into the flake. It is needed to remove out the bones of the fish. Just only to take the flesh only. Then make it into flake. It is needed to slice the fish into flake. You can use lemon or lime. It is available. When fish is smeared with lemon or lime, the smell of the lemon or line becomes fragrant. Pepper powder, salt and sugar are scattered onto the flakes.

To be more decorative, the asparagus is to be flaked with screw. We cannot call screw, it call bamboo-stick. I think every people like that kind of style in cooking and we try to make like that.

Garlic is cooked to get a fragrant. After the fragrant of the garlic is coming out, we can put in order the asparagus flaked with fish. And then it is needed to put again a little bit amount of water. And the heat of the stove is gradually increased.

To get the curry very colourful, we should add a little bit amount of soya-bean sauce .If the curry is ready, we should take slowly and very gently. There is a very appetizing Myanmar typical curry asparagus fried with fish flake.