This is a collection of Mala recipes. Mala is a unique flavor originated in Sichuan. 麻má is the tingly feeling from Sichuan peppercorn and 辣là is spicy.
Let’s start with the basic:
DIP EVERYTHING IN THIS. Ok, maybe not DIP, more like a little drop of this. Until you build up a tolerance at least. You can drizzle it over wontons, tofu, stir-fry, noodles… more recipe ideas below!
You can find the spice at your local Asian food store or I’ve collaborated with Gardenaire on a spice called “Red Robe of Sichuan” all you need to do is purchase it and add burning hot oil! BUY IT HERE (Flavor: Red Robe of Sichuan)
Basic dipping sauce recipe: 2 parts of soy sauce, 1 part of vinegar, mala chili oil to taste.
EAT WITH NOODLES: MALA BEEF NOODLES | 麻辣牛肉乾拌麵
A vegetarian or vegan version of the classic Szechuan dish with all the flavor but none the meat. Even if you’re a meat lover, you probably won’t even miss the meat with this recipe! Probably our favorite way to enjoy tofu, it’s so addicting. Serve over rice or noodles!
This dish takes a bit more effort but it is SO WORTH IT. This Sichuan sausage is pungent, spicy, tingly and smoky. It’s dried, so the texture is harder, perfect for fried rice, steamed on top of rice or just eat it as a side dish with a glass of Chinese white wine. Perfect drinking snack.
Potato stir-fry with vinegar is a very special dish- the crunchy potato strips combined with the sour, almost overpowering vinegar packed with a little heat and topped with freshly grounded Szechuan pepper to give it a little extra kick. It’s a delicious side dish that is enjoyed hot or cold around Taiwan and will change your view on potatoes being soft and mushy.
Add a few drops of the Mala Hot Sauce to enhance the flavor of this dish even further!
This list will only grow in time, keep checking back to see what’s new!!!