Mala Soup Base
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.
Ingredients
Mala Oil Base
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Rapeseed Oil 1250 ml
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Boardbean Paste 100 g
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Dried Chilli Paste 300 g
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Pickled Chilli (Pao Jiao) 100 g
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Szechuan Peppercorn Oil 50 g
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Dried Chilli 100 g
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Glutinous Rice Wine 50 g
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Green Peppercorn Oil 100 g
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Garlic, minced 100 g
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Ginger, minced 50 g
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Onion, minced 80 g
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Szechuan Green Peppercorn 25 g
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Szechuan Red Peppercorn 25 g
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Rock Sugar 12.5 g
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Gao Liang White Wine 45 g
Mala Soup Base
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Mala Oil Base, as above 300 ml
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Water 1500 ml
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Pepper 3 g
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Leek, stripped 10 g
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Dried Chilli 10 g
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Szechuan Green Peppercorn 10 g
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Salt 3 g
Preparation
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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.
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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.
