Spicy Beef and Tomato Stew (?)

I got this one from my Burmese roommate, who learned it from her Mom. She's calls it curry, but there's no curry in it!

Ingredients
1 lb - beef chunks (for stew)
1 TB soysauce for beef marinade
1 medium-sized tomato - finely chopped
1 medium-sized red onion - finely chopped
2 cloves garlic - finely chopped
2 TB - red chilli powder

Marinate the beef chunks in soy sauce and sugar about 30 minutes before cooking.

Heat a generous amount (2 TB) of oil in a medium-sized pot. Saute the onions and garlic until tender (about 10 minutes over medium heat). Add the red chilli powder and mix well. Add the tomatoes and let cook about 15 minutes until onions, garlic, and tomatoes are well blended together. Add the beef and brown chunks all sides.

Add enough water to the pot to almost cover the meat, bring to a boil, cover, and turn the heat to low. Let simmer about 1 hour until beef tender.

If you prefer an extra spicy version, add a chili padi (sliced open) 5 minutes before removing from stove.

If you prefer a thicker stew, add corn starch and mix well 3 minutes before removing from stove.

Serve over hot white rice.

Chicken Parmesan Meatballs

Ingredients
1 lb minced/ground chicken
1 egg
1/2 cup bread crumbs
1/2 cup parmesan
1 Tb dried oregano
1 tsp salt
1 tsp pepper

Mix all the ingredients in a bowl using your hands. Put it in the fridge for 30 minutes. Take out of the fridge and form balls, set aside on a floured surface like a cutting board.

Heat generous amount of oil in frying pan, and pan fry the balls on all sides so the outsides are nicely browned. Transfer into a saucepan of marinara sauce and let simmer in sauce, covered, until the meatballs are cooked through.

Serve with your favorite pasta.