The meat for these tortillas is allegedly a Burmese chicken stew - chicken tenders cooked in garlic, ginger, onion, soy, fish sauce, brown sugar, Chinese cooking wine, turmeric, coriander powder, pepper, water and corn flour to thicken. The recipe called for 2 cups of fresh ginger - I was halving the recipe but still added much less than the required 1 cup...
Once all that had simmered for quite a while I mashed up the chicken and served it with a version of the green tomatoe salad we had the other day and some packet tortillas.
It all turned out pretty well, pretty rich - I don't think you could have too many of them before you'd be doubled up sweating and shivering.
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1 comment:
This blew my mind when I first took a bite. I quickly claimed them as the best tortillas we've ever had. Then after scarfing four of them in quick succession I decided they could get a bit much after a while. Super gingery cut with the bite of the green tomatoes. I'm willing to keep eating these until they actually get a bit much.
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