Burmese Sour & Spicy Meatball Stew Recipe

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

INSTRUCTIONS:

1. Fry onions, tomatoes, ginger, garlic and fried chili paste in oil until onions turn translucent.
2. Add remaining ingredients, except chopped chilies, over meatballs.
3. Simmer on medium-low heat until potatoes are cooked, about half an hour.
4. 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

1. Leave at room temperature for 24 hours before using. No need to refrigerate.
2. I usually make this with left-over chili, onions and garlic from a Khaukswe or Mohinga feast.

Source: Chumkie's Kitchen

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