Add in Ma La Xiang Guo chilli paste and fry over medium low heat for 1 min. The traditional Mala Xiang Guo is featuring numbing, spicy, delicious, appetising and mixed. https://www.malafood.com/en/mala-xiang-guo-twiced-cooked-mala-mix If you can’t find them, try thick mung bean vermicelli or even instant ramen noodles. 2 cups lotus root, peeled and thinly sliced. It blends numbing, spicy and dry fragrant tastes in one palate-pleasing shot. Xiao Mu Deng Hotpot. Stir fry. Will you try it out and join the malaxiangguo fan club with me? 3. The group of Spices for Oil can be adjusted on your own preference. Return mid-wings and potatoes to the wok. But back to Europe it is nearly impossible to find – so I’m still searching for proper recipes to prepare Ma La Xiang Guo without artifical pastes. In a wok or saucepan, heat the vegetable oil on medium heat. And while I’ve had this dish many times both in China and the US, something about the simplicity of the school cafeteria’s version remains special to me. While staying in China, it was, besides Hot Pot, my favourite dish. Pour in 120ml water. What makes this truly addictive are the cilantro and peanuts on top (don’t omit those!!). Separate the enoki into strands and chop the greens into 4-inch pieces. There are defineally lots of Mala fans out there, so we decide to come up with our version of Mala Xiang Guo. Delicious and most recommended brands are in chinese logo with Xiang Guo pic . When you first taste Mala… Sichuan food is renowned for its rich flavors of over 30 types and owed to the liberal use of bold and pungent ingredients in over 50 different ways of cooking. Why is your blog called that? 1 Heat 1 tbsp of oil in a wok, saute szechuan pepper till fragrant. is Ma La Xiang Guo the same category as Ma La Gan Guo, or what is the difference? It’s kind of like a Sichuan-style spicy and numbing dry hot pot, in which you are free to choose any veggies, meats, and noodles you want in it. The classic Mala Xiang Guo deserves all the love, and so do our classic dishes with a mala twist. Spicy food lovers are going to rejoice when they taste this dish! Add in mushroom, lotus roots, fried beanstick, black fungus and onion and mix evenly. Blanch prawns in boiling water for 20 seconds, set aside. *, Ah, just writing about this brings back memories…. The main ingredients can be any meat, seafood, poultry and none-green vegetables, simply precooked by either blanching in simple broth or quickly stir-frying, and then stirred all together with variety of mala seasonings. Stir to combine, and cook a couple minutes more until the noodles are well-hydrated. This recipe is detailed in several optional steps to guarantee success on your own preference. It doesn’t have hundreds of years of history, but I can tell you, this dish is a legend in the making. Sandwich biscuits. For one, it is much cheaper compared to meat and secondly, ma la xiang guo stalls often offer a wide range of delicious vegetable options of which portion sizes are larger. Is there a reason you are using the green Sichuan pepper corns rather than the red ones? Get a Sleek Glass Electric Tea Kettle for Just $25. Now, you are finally ready to make Mala Xiang Guo. I’ve cooked the Yu Xiang … It originated in Chongqing, and has become one of king dishes for both group dining and home cooking all across Sichuan and Chongqing. Drain off all the water from the boiled ingredients and place all the ingredients to the frying pan with the cabbages. With this amazing freedom to personalize also would come aggressive waves of flavor. In true malaxiangguo spirit, you can add/substitute any ingredient you like. Join the discussion today. Add in Chinese cabbage and vermicelli. Waitrose spicy Chinese vegetable stir fry. So the Mala Xiang Guo Burger has made its debut, available as a set with fries at $16.80 (No, I don’t earn commission from it. ( Log Out /  It is that good. Home > Recipes > Cuisine > Chinese > Mala Xiang Guo – 麻辣香锅. Mala Xiang Guo. Sichuan peppercorn There is no difference in the food … Bring a pot of water to a rolling boil. Simmer while stirring for a few minutes until the oil separates from the rest of the sauce. 2. I just had some for dinner, and if I may toot my own horn it was AMAZING. Other blogger recipes for mala xiang guo, which this dish is often called and which people seem to agree is a type of gan guo—a more complex and hedonistic version—start with … Sooo, I wouldn’t say malaxiangguo is the easiest recipe ever because it does require lots of prep time with making the sauce and blanching the veggies. Add the potatoes and lotus root and cook for 1 minute until crisp but slightly cooked. Mix evenly. Who’s Little Chef? Immediately immerse in ice water until cooled, then drain. Easily recreate your favourite mala stir dry dish with all your favourite ingredients. And it’s true, I do like almost every food that I’ve tried (except maybe durian because huuuurrl, it smells like rotten feet + garlic). Change ), You are commenting using your Google account. BUT, I did study abroad in Shanghai for a semester in college, which is when I first encountered this magical pot of spicy goodness. I’ve made this quite a few times at home, and at least based on my taste buds, which you should totally trust by the way, it is pretty similar to the ones I had in the college cafeteria. The name comes from the Chinese character 麻辣for numbing (ma) and spicy (la). Great recipe for Mala Xiang Guo. Like Jeffrey, Mr Liu shares that his ma la xiang guo recipe has gone through “many rounds of stringent food tasting to ensure quality”. Add a splash of water, as well as a good dollop of the Jiang (taste as you go, but I like to put 1 heaping tablespoon per portion). My favorites were the jelly-like glass noodles, thinly sliced beef, lotus, enoki mushrooms, and cabbage. No specific reason. Many places simply add water or stock to mala xiang guo, to … Mala Xiang Guo – 麻辣香锅. Add ginger, garlic, onion, dried chilli, spring onion, chinese parsley, bird eye chilli, stir and cook for a few minutes ; 2 Over medium high fire, cook sliced pork, when its almost cooked, mix lotus roots, celery, cabbage, beancurd stick, oyster mushrooms, black fungus, quickly fry for 3-5 minutes. Make chili oil. Mala Xiang Guo is essentially a stir-fried Sichuan hotpot of multiple ingredients cooked twice, with strong complex mala flavors. Other Popular Results; Ma la Xiang guo. Let it get brown and crispy. Xiao Longkan. Posted on October 28, 2018 October 28, 2018 by lemongrassjellydreams This entry was posted in foodialogues, recipes, singapore and tagged chinese food, cooking for dummies, easy recipes, 麻辣, 麻辣香锅, ma la, ma la xiang guo, mala, malaxiangguo, recipes, sichuan, spicy, szechuan. Thanks so much for publishing the recipe and for all your recipes really. Dry glass noodles need soaking, in which case soak in cold water for 1 hour to overnight. Let me know if you give it a try!!! Join the discussion today. All rights reserved. Add the leek, garlic, and ginger and saute for 1-2 minutes until fragrant but not brown. It’s not hard to understand why – this sumptuous dish is feisty and super addictive! How many of you actually know what to say when someone asks you what your favorite food is? Change ), Levain Bakery in NYC + Brown Butter Coconut Cookies, Southeast Asia (Thailand, Vietnam, Singapore), Exploring Cuisines: Cooking Recipes from Around the World. Add ground dried chilies, … *I am aware malaxiangguo is not Shanghainese food, but it was the first place I’ve eaten the dish. In a wok or saucepan, heat the vegetable oil on medium heat. Now fans of mala tang would find this rather different from other mala tang recipes here. I sometimes like to add rice cake or even spam into the stir-fry. Might I also recommend lots and lots of napkins while eating this dish? They can be omitted at all, especially when an instant Mala Xiangguo sauce is used directly. ma la xiang guo paste . Dry pot (gan guo or mala xiang guo) is exactly what it sounds like—the dry version of hot pot. Add all the vegetables you’re using plus the noodles and fry until everything is coated with the oil, about 1 minute. 1/2 cup whole dried red peppers (for added spice. Oct 6, 2016 - An on-going compilation of ingredients for mala xiang guo (spicy numbing stir-fry). Below is a picture of one of the many times I had this in that cafeteria: It’s usually served with steamed white rice and plain/brothy soup to mitigate the spice, thank goodness. Recipes & Inspiration. Copyright © 2021 MalaFood. Add the hot pot sauce and doubanjiang. My recipe is on the strongly seasoned and medium-spicy side with a hint of fragrance. Add orange peel, peppers (if using), rice wine, sugar and stir. Despite being passionate meat lovers, ma la xiang guo is possibly the only exception we will ever make to go hard on the veggies instead of the meat. ( Log Out /  It’s so popular in China … Discover why! ( Log Out /  Below is my easy recipe for cooking this dish. Add ginger, garlic, onion, dried chilli, spring onion, chinese parsley, bird eye chilli, stir and cook for a few minutes. Ma La Xiang Guo Sauce. I just used what I have in hand. A couple years ago now during my first week in Shanghai, my then Chinese roommate took me to the school cafeteria, which was supposedly rated #4 in the nation for school cafeteria food. MalaFood.com provides definitive recipes and innovative guides to essential authentic Sichuan food and Chinese cooking. Read the mala xiangguo recipe discussion from the Chowhound Home Cooking food community. Below are the type of noodles I used. Change ), You are commenting using your Twitter account. Cooking time: 15 min. Read the mala xiangguo recipe discussion from the Chowhound Home Cooking food community. But I can promise you that the flavor you get in return will be very much worth it! Since 2019, Mala dishes have become the new “it” food in Korea. Makes 6 servings, or 4 Alice-sized servings. Until somewhat recently, I would always say something like, “uhhh, I like steak!” And then secretly think to myself Alice… you demolish buffets and leave no food untouched, YOU LIKE EVERYTHING. Add the leek, garlic, and ginger and saute for 1-2 minutes until fragrant but not brown. Thanks for reading, I hope to bring more recipes and restaurants to you soon. Sichuan hotpot sauce can be found easily anywhere today. Mala is the short name for Chinese Spicy Hot Pot. The ones I used were hydrated, thus no need for soaking. ( Log Out /  I list each ingredient in exact quantities just for the sake of completeness, but I usually throw in a handful of whatever I feel like and add a generous dollop of the seasoning sauce. There are many ways malaxiangguo can be flavored: mild or spicy, subtly fragrant to pungent, etc. Double check the paste for who doesn’t like numb taste before buying . Main –> Mala Xiang Guo Paste . Originally a dish from Sichuan and Chongqing, Mala Xiang Guo (麻辣香锅) has grown to become one of Singapore’s most popular food. Heat 2 tbsp of oil in a wok, fry grounded dried chili till oil changed to red oil. Ma la xiang guo (麻辣香锅) is definitely a “newer” dish. Add in sugar and salt to taste. I usually don’t cook the same thing multiple times within a few months, EXCEPT for this. You pay based on how much the raw ingredients weigh, often non-meats separately from meats. The dried chili peppers can be very spicy Thai or Xiaomila peppers, mild spicy facing-heaven, none-spicy bell peppers, or are omitted at all. But not too much . Post navigation http://guiyangbites.com/nadu-malaxiangguo/. Despite that, there is ONE dish that stirs up such a unique sense of nostalgia and makes me craaaave it no matter how many times I’ve eaten it. In goes the oil—a mixture of vegetable oil and beef fat—followed closely by dried chillies, salt, and the all-important, game-changing Mala Sauce, a secret blend of twenty to thirty herbs and spices. Spoon in the red chili oil which has separated from the Jiang, and add the beef. Recipe below. Add the hot pot sauce and doubanjiang. Seafood Mala Xiang Guo. The red pepper-infused oil would coat your tongue and lips and introduce a steady and warming heat, the black bean sauce would offer salinity and depth, and the various Chinese spices like Sichuan peppercorn would add a complex yet addicting fragrance. I’m not Chinese by descent (unless you count the migration from China to Korea a gazillion years ago), and am absolutely not an expert in Chinese cuisine. We can make it exist. Opened last October, this is the latest secret hangout for the Chinese … Change ), You are commenting using your Facebook account. Add orange peel, peppers (if using), rice wine, sugar and stir. Just be careful not to overcook the vegetables, as they should have a bit of crisp to them. Umami, creamy soft shell crab laced with hints of spice, addictive spicy hot bursting meat balls - this is the mala zone and we have to warn you when we say you can't get enough of it. Method Heat 1 tbsp of oil in a wok, saute szechuan pepper till fragrant. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Bookmark the permalink. Bring a wok or large frying pan to high heat (*very important that the pan be very hot). Wan Xin Mala Xiang Guo Cassilda Lee A sucker for any kind of dessert and always thinking about where to go for her next meal, Cassilda’s favourite pastime is looking at … You can get the paste in City Mart. Prep time: 40 min. You may need to add more water if the pan looks too dry. The stir-fry station included everything from dried tofu strands to imitation crab meat, kind of like this: I pointed at whichever ingredient I wanted, due to my limited Mandarin skills (they don’t teach you how to say 10,000 different vegetables, ok) and would hope that the chef would grab the right ingredients. Mala Recipes for Anytime of The Day. 4. Mala Xiang Guo. LOL) Go try it at GRUB Bishan Park, and let me know – great place to hang out with family and friends by the way to enjoy the nature. huang cheng lao ma. Serve with lots of steamed white rice and perhaps a neutral-tasting soup! Chinese. MalaFood.com is the right place to learn, discover and share them. In a pot, heat 200 ml vegetable oil on a medium heat. MUA. Separately blanch vermicelli, sliced potato and lotus roots in boiling water for 2-4 minutes, set aside. Vegetables –> You can add any vegetables you like . There is a reason why this dish's flavor, spice, and aroma have taken China by storm. Sauté ginger, … If the pan looks too dry separates from the rest of the.... Into the stir-fry Log Out / Change ), rice wine, sugar and stir, but was!, thus no need for soaking as Ma La gan Guo, or what is the short name for spicy... And add the leek, garlic, and has become one of dishes., EXCEPT for this ( for added spice what it sounds like—the dry of! 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