Rakhine Chile-Hot Meat and Potatoes

Considering this dish came from a Burmese cookbook, I was expecting something more exotic tasting. Instead, I got a rich, satisfying comfort meal. The beef and potatoes blend together to an almost creamy sauce with just a hint of heat and spice. I wasn't sure what to make of it at first, but found myself going back for more.

One year ago: Venison with Sour Cherry Sauce
Three years ago: Shaved Asparagus Pizza

Rakhine Chile-Hot Meat and Potatoes (from Burma)

Ingredients
1 lb ground beef
1 tsp salt
1/8 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp minced galangal
2 tbsp peanut oil
1/4 cup minced shallots
1 tbsp minced ginger
3 medium potatoes (1 lb), peeled and cut into 1" cubes
1 - 2 cups water
3 green cayenne chiles, slit lengthwise
1 cup finely chopped tomatoes
1/2 tsp cayenne powder
1/4 tsp ground pepper

1. Mix meat with salt, turmeric, cumin, coriander, and galangal in bowl. Set aside for one hour for flavours to blend.
2. Place wok over medium heat. Add oil and toss in shallots and ginger. Cook until softened, 4 minutes.
3. Add potatoes and cook for 3 - 4 minutes or until lightly browned.
4. Increase heat to high, add 1 cup water and green chiles, cover, and bring to a boil. Lower heat and simmer for 10 minutes.
5. Add meat mixture and stir. Stir in tomatoes and cayenne powder. Simmer uncovered until meat is cooked, adding more water if you want it saucier.
6. Add black pepper and serve.

Lemongrass-ginger Sliders

The ingredient list on these are short, so I was a little surprised by how well they turned out. These little sliders are very moist, making them just a little difficult to hold together, but delicious. The lemongrass adds a lovely flavour that makes it interesting and the cayenne gives it just a little bit of heat.

The original suggests making fairly small sliders (1" balls) and serving with dipping sauces and condiments, but I think these would also work very well as larger patties in a burger bun. Maybe some avocado on top?

One year ago: Pasta and Tomato Pesto
Two years ago: Double-Shot Mocha Cupcakes
Three years ago: Chocolate Souffle

Lemongrass-ginger Sliders (from Burma)
Ingredients
1 lb ground beef or pork
1/4 tsp turmeric
2 tbsp minced lemongrass
2 tbsp minced garlic
1/2 cup minced shallots
2 tbsp minced ginger
1 tsp salt
1/4 cup cooked rice
1/2 tsp cayenne
1/4 cup finely chopped tomatoes
1/4 cup peanut oil

1. Place ground meat in bowl, sprinkle with turmeric, and set aside.
2. Combine lemongrass, garlic, shallots, ginger, and salt in a food processor. Pulse to a coarse paste.
3. Add rice, cayenne, and tomatoes to puree and pulse again.
4. Add flavor paste to meat and knead into it thoroughly. Shape mixture into patties.
5. Place a large skillet over high heat. Add oil and lower heat to medium-high. Add sliders and cook 3 minutes on each side or until cooked to desired level of doneness.