Monday, July 01, 2013

Burmese Sour & Spicy Meatball Stew

1 lb. meatballs
1 large tomato, chopped
1 large onion, sliced
1 tsp. ginger, chopped or paste
4 cloves garlic, chopped
1 tsp. fried chili paste
4 Tbsp. vegetable oil

1 russet potato, cubed
2 cups chicken broth or water
1 tsp. salt or to taste
1 Tbsp. fish sauce
1 Tbsp. chicken powder or flavor paste
¼ tsp. turmeric
1 Tbsp. apple cider vinegar
1 Tbsp. rice wine vinegar
1 Tbsp. chili & garlic infused oil*
Green chilies to taste, chopped

Fry onions, tomatoes, ginger, garlic and fried chili paste in oil until onions turn translucent.
Add remaining ingredients, except chopped chilies, over meatballs.
Simmer on medium-low heat until potatoes are cooked, about half an hour.
Garnish with chopped green chilies.

*Chili & garlic infused oil:
In an airtight 8 oz. glass jar assemble
   2 Tbsp. hot chili flakes
   ¼ cup deep fried sliced onions
   ¼ cup deep fried sliced garlic
   1 Tbsp. sesame oil
   ¾ cup hot vegetable oil
   Leave at room temperature for 24 hours before using.  No need to refrigerate.
I usually make this with left-over chili, onions and garlic from a Khaukswe or Mohinga feast.

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