Mala Oil Base

  • Rapeseed Oil 1250.0 ml
  • Boardbean Paste 100.0 g
  • Dried Chilli Paste 300.0 g
  • Pickled Chilli (Pao Jiao) 100.0 g
  • Sichuan Peppercorn Oil 50.0 g
  • Dried Chilli 100.0 g
  • Glutinous Rice Wine 50.0 g
  • Green Peppercorn Oil 100.0 g
  • Garlic, minced 100.0 g
  • Ginger, minced 50.0 g
  • Onion, minced 80.0 g
  • Green Sichuan Peppercorn 25.0 g
  • Red Sichuan Peppercorn 25.0 g
  • Rock Sugar 12.5 g
  • Gao Liang White Wine 45.0 g
  • Knorr Chicken Seasoning Powder 1kg 10.0 g

Mala Soup Base

  • Mala Oil Base, as above 300.0 ml
  • Water 1500.0 ml
  • Pepper 3.0 g
  • Knorr Concentrated Chicken Stock 1kg 40.0 ml
  • Knorr Chicken Seasoning Powder 1kg 5.0 ml
  • Leek, stripped 10.0 g
  • Dried Chilli 10.0 g
  • Green Sichuan Peppercorn 10.0 g
  • Salt 3.0 g

Satisfy diner cravings for that spicy, oily, tongue-numbing sensation that is Mala. The rich mixture of spices and seasonings like Szechuan peppercorn, dried chilli paste, and a dash of Knorr Concentrated Chicken Stock recreates this authentic taste.



  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.