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Mala Oil Base

  • Rapeseed Oil 1250 ml
  • Boardbean Paste 100 g
  • Dried Chilli Paste 300 g
  • Pickled Chilli (Pao Jiao) 100 g
  • Szechuan Peppercorn Oil 50 g
  • Dried Chilli 100 g
  • Glutinous Rice Wine 50 g
  • Green Peppercorn Oil 100 g
  • Garlic, minced 100 g
  • Ginger, minced 50 g
  • Onion, minced 80 g
  • Szechuan Green Peppercorn 25 g
  • Szechuan Red Peppercorn 25 g
  • Rock Sugar 12.5 g
  • Gao Liang White Wine 45 g

Mala Soup Base

  • Mala Oil Base, as above 300 ml
  • Water 1500 ml
  • Pepper 3 g
  • Leek, stripped 10 g
  • Dried Chilli 10 g
  • Szechuan Green Peppercorn 10 g
  • Salt 3 g
  1. Mala Oil Base

    • In a wok, heat up oil with low medium heat, cook chilli paste, board bean paste and stir fry till fragrant.
    • Add add onion, ginger, garlic and cook for 30mins using low medium heat.
    • Soak szechuan peppercorns in gao liang white wine, strain and add into the wok with dried chilli and cook for 10mins.
    • Add in glutinous rice wine, rock sugar, chicken powder and cook for another 5mins.
    • Lastly fold in szechuan peppercorn and szechuan green peppercorn oil and cook for 5mins.
    • Let it cool down and reserve for later use.
  2. Mala Soup Base

    • Add in all the ingredients except mala oil base and bring to boil.
    • Add in mala oil base and ready to use.