Burmese Sour & Spicy Meatball Stew

Ingredients:
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

Directions:

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.