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
-
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
Mala Soup Base
-
Mala Oil Base, as above 300.0 ml
-
Water 1500.0 ml
-
Pepper 3.0 g
-
Leek, stripped 10.0 g
-
Dried Chilli 10.0 g
-
Green Sichuan Peppercorn 10.0 g
-
Salt 3.0 g
Preparation
-
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.
-
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.
