December Memory

December is the month for a vacation that most people in this world may define. Myanmar families who stay in overseas are always looking forward to visiting Burma (Myanmar), especially in December. Many families plan their winter vacations early in the summer so that their extended families overseas can save money by taking a trip. So that they can get the discounted tickets just to beat the high price of winter air tickets.

 One of the coolest memories I have was my first trip in December during my teenage years. Our dad never failed to plan a memorable winter trip even though we struggled financially. That was our very first trip after years of a long struggle after a financial crisis in our family. That trip was road trip to the Kyaik Htee Yoe Pagoda. If interested in the location, an article regarding it can be found by following the link here.
Also known as a hiking trip which requires a long walk of seven miles to reach the top of the mountain.

As Burma's weather is hot and humid in monsoon season, citizens prefer to travel only in November and December because of its cool and dry weather, similar to a Minnesota Summer.
The hiking trip to Kyaik Htee Yoe Pagoda is fun and enjoyable when traveling with a large group of friends. There are creeks and streams along the way and also some stores that not only sell souvenirs, but also food and drink. A group of college kids was teasing each other and making harmless jokes amongst themselves along the way. We were children at that time: young and dumb.

Now you may wonder how this story relates to the recipe. It is the food the I will never forget and will always cook when given the chance. We have to stay at the Inn with the restaurant since there were no fancy hotels during the 1980s. Although I forgot the name of the restaurant, I remember the food that I always ordered for my meal. Fish cake with tomato curry sauce was the memorable meal which relates to my December trip when we were young.

Fish Cake with Tomato Curry Sauce

Fish Cake with Tomato Curry Sauce (4 serving)

Ingredients 

1 lb      Feather back fish paste (from Asian store) (or) Other fish fillets
1 cup   Chopped Onion
1 tbsp  Fine chopped ginger
1 tsp    Fine chopped garlic
1 tbsp  Chili Powder
1 tbsp  Fish Sauce
1/2 cup Chopped Tomato
1 tbsp  tamarind paste
1.5 tsp  Salt
1 tsp    Turmeric powder
1 cup    Canola oil
1/2 cup Cilantro leaves (Rough chopped)

Instruction

1. In the chopper, add onion, ginger, garlic and chili powder together and chopped it into a paste. Scoop it out into a separate bowl and leave 1 tbsp of paste in the chopper.

2.  Add the fish paste into the chopper add salt to the fish paste and puree this paste with a machine to blend it well with onion chili paste.

3. Scoop it out from the chopper and set it in the bowl. We could use either oil or little fish sauce to make medallion size fish cake. We need to make it ready before frying those fish cakes.

4. In the pan, add oil and heat the pan to medium-high heat.

5. Fry all the fish cakes in the heated oil till golden brown. We need to flip those cakes only when one side is golden brown.

6. When all the fish cakes are cooked to become golden brown. Strain all the fish cakes into the strainer or in a bowl with paper towel to soak excess oil.

7. In the same pan with the rest of the oil, we need to add chopped chili paste together with turmeric powder.

8. After cooking chili paste for five minutes add fried fish cake and stir. Add the fish sauce till fragrant.

9. Add the chopped tomato into the pan and stir for 5 min again.

10. Finally add the tamarind juice,  cover the pan and simmer for 15 more minutes.

11. Garnish with cilantro leaves an serve.

(Note  1: We may also use to add Thai green chili on top just before removing from the stove. But it is optional.)
(Note 2: We may skip the part of making the fishcake from scratch by using the Salmon burger patties from the frozen section from groceries store.)