This Mala Chili Oil recipe was passed down by my grandpa and probably from grandpa of his. We love eating it with GYOZA WITH CRISP SKIRT | 冰花煎餃. This chili oil is quite different from most hot sauces you find in the supermarkets, this sauce gives a tingly feeling in your mouth due to the Szechuan Peppers and it is super easy to make. This sauce can also be a base for various dishes originated in Szechuan or just to spice up your food.
Grandpa was born in Sichuan province, China and moved to Taiwan in 1950 when the air force of R.O.C. retreated from China.
This is a staple hot sauce in Sichuan and at home.
What is MALA?
“Mala”, is actually two words in Chinese: 麻辣 (ma2 la4)
麻Ma2 is a tingly feeling like your foot just went numb and someone is poking it.
辣La4 is spicy.
That explained this sauce a lot.
You can easily adjust the heat level with the chili you use.
Chili
I’m using crushed red peppers from Sichuan (that’s actually spicy and flavorful!) in this recipe, but you can easily use any dry chili you find in the supermarket. Since Mexican chilies are easily accessible here in the US, I’ve made this sauce with chili de arbol before and it turns out wonderfully.
Szechuan pepper
Szechuan pepper is a bit harder to get, you might need to look for an Asian store or a serious spice shop. I bought mine at Market Spice in Pike’s Place, Seattle. It was a bit pricey but I cannot argue with the quality! It was some of the best Szechuan Pepper I’ve ever purchased (the only other one that could compare were the ones I bought in Szechuan).
You can grind the spices with a mortar and pestle by hand, tho it might take a while. The method is suggested if you’re just making a small amount, less than 1 cup of spices in total since it will be hard to blend in a blender. I remember the days when my mom made me grind ALL the Szechuan peppers before she makes hot sauce with them… those were long afternoons. But I love mortars and pestle! No matter where I move, I always have a set in the kitchen. Great for grinding fresh spices(essential for a good curry), pounding chili and garlic for Thai food and making a delicious guacamole.
Since I make this hot sauce in larger batches, I used my Vitamix to blend all the ingredient in this recipe.
We’ve been trying to live a minimal lifestyle, there isn’t a lot of appliances in our kitchen(no toasters!), and if I can only have one kitchen appliance besides stove and oven, it will definitely be a blender(or a rice cooker? uhoh I can’t decide), and mother-in-law happened to have a Vita Mix laying around and she gave it to me. Oh the things I can do with a blender! Smoothies, curry paste, juice, spice blends, salsa verde, radish cake!
I have a dry cup for my good-old VitaMix to blend all my spices in and it only takes seconds.
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Mala Hot Sauce | 秘製淑油麻辣醬
Ingredients
1 C Coarse Chili Powder (preferably Chinese from Sichuan)
1/2 C Sichuan Peppercorn
1/8 C Toasted White Sesame Seeds
1 pinch of salt
1 C Canola Oil or other neutral oil
Instructions
Grind using a blender or mortar and pestle:
½ cup Sichuan peppercorns
(and separately if using whole dried chilis)
Then:
Use a fine mesh strainer to sift out the peppercorn husks (the white shells—they have an unpleasant texture).
Transfer the ground powder into a heat-proof jar, then add:
-
⅛ cup toasted sesame seeds
-
A pinch of salt
Heat up in a pan:
-
1 cup olive oil (heat until it starts to shimmer or form ripples)
Pour the hot oil into the heat proof jar with the spices and stir well — it’ll make that satisfying sizzling sound!
TRY Mala Hot Sauce WITH:
GYOZA WITH CRISP SKIRT | 冰花煎餃
我的爺爺是從四川跟著空軍咻咻咻跑到
台灣的正港 “死川忍” (我小時候覺得四川話很簡單，所有音都發三聲就是四川話了,不信你試試看)
麻辣是四川必備的口味。這個超簡單的淑油辣椒將絕對跟你平常麵店吃到的不一樣。但是首先買到好的花椒很重要。如果你是去特別的香料店買，可以請他們拿一顆給你試吃看看，聞聞看香不香，防到嘴裡咬一咬看麻不麻。如果是一包的花椒，記得看一下是不是有很多黑黑的子子，找一包籽比較少的，因為那個籽磨碎之後會沙沙的，口感不好。
辣度可以照你自己喜歡吃辣的程度調整，買不一樣的辣椒乾做~
這個醬超萬用的，可以做:
麻婆豆腐
紅油抄手
沾水餃
拌麵
沾牛肉
火鍋醬
秘製淑油麻辣醬
材料:
做法:
- 用果汁機/石臼 磨成粉
- 1杯 辣椒粉/辣椒粒 (粗粒的那種)
- 1/2杯 花椒粒
- 用篩網過濾花椒殼 (白白的，口感不好)
- 把粉裝到一個罐子裡
- 加入
- 1/8杯 熟芝麻
- 一小撮鹽
- 用鍋子加熱 (油會開始起波紋)
- 1杯 橄欖油
- 把熱油倒入罐子裡，攪拌均勻 (會發出讓人很舒服的滋滋聲喔!)
