This is amazing!! I've been addicted to this dish and have been ordering it at least once a week. I can finally make it on my own now (erm ... using the first/quick way of course lol I'm not an experienced cook). Thanks!
Excellent - thank you so much I've made level 1+2 a few times with great success, time to try level 3 I think. If I could offer a small piece of advice, I notice your chopping board is sliding around when you use it: put a damp cloth or towel under it and it wont move. Cheers from the UK
thanks for your video, i keep coming back to this as a reference when cooking. just one question: is the ginger and garlic in that box something special? or just pre minced? and why are you soaking your spices, doesnt this just keep it from turning to powder in the spice mixer?
you're welcome. yeah it's just pre-minced, nothing special about them. soaking the spices in cooking wine helps release the fragrance. I do that because that was what I learnt, never really examined the effectiveness yet.
@@Alderic. wow quick answer, awesome thx:)) then i wouldnt question it if it works for you haha, i ran into the same problem as you with the mixer and wet spices, so i guess i will try my luck next time with a mortar :) mouth numbing greetings from germany!
Thanks for the awesome video! I am excited to try level three and didn't watch the name of the powder you sprinkled right before the chili oil. Was it 5 spice? Thanks!
hey there, i just tried the 3rd level recipe. peppercorn taste was there but the numbing spicy taste like shop isnt there. anything i could add? or do i just add more of the paste rather than the oil?
@@lakshmiprasanna4420 I'm not sure about this but I think this step is skippable. it just brings out more of the numbing peppercorn fragrance which shouldn't be too much of an issue if you're using fresh peppercorns.
thank you! I put alot into it and ate alot of mala because of it hahaha. wow it's hard to choose a favourite actually. amongst these 3 I would choose the 2 days one? cause the first 2 levels taste rather similar to what you can get outside (:
thank you! I think 6 months is pretty safe if you refrigerate it and keep it in an air tight container. freezing it works as well. it will turn orange and opaque, similar to some mala hot pot soup bases. it's also a good idea to separate them into cubes so they're very easy to use.
Thank you for your hard work! After the quarantine, I'll be purchasing the seven or so ingredients I do not yet have and am going for level san! Thank you again.
you're very welcomed! I'm not sure if I mentioned this in the video but the secret ingredient for tasty chilli oil is MSG. you can omit it of course but it will not have the savory kick you'll expect from chilli oil. all the best!
to be honest I'm not sure which ones I used but I imagine both are viable. or are you referring to the green numbing peppercorns in which I prefer them to the red ones (:
@@Alderic. ok! I just made the level 3 soup base with a few adjustments based on personal preference (I halved the amount of green cardamom, used a bit less cinnamon, and used red Sichuan peppercorn because I like "warmer" flavors without as much sweetness and citrusy notes), and it turned out insanely good. I've been experimenting with a ton of dry pot recipes in the last few months and from the taste of the soup base, this one definitely seems like it'll be the best. Thank you so much for the recipe and I can't wait to try the final stir fry tomorrow!
I used lao gan ma chilli oil and a spicy broad bean paste here mainly. Level 1 was Hai di lao's ready made paste and level 3 was mostly fresh ingredients 😊
nope! it will double the intensity of the sauce, making it too salty and strong. there are several other ways to make it more spicy, here are some in order of its strength: 1) cut chilli padis in to fry, this can be scary if you bite into them 2) add chilli powder. this is convenient as it dissolves into the sauce easily. 3) add chilli oil. this will naturally make the dish oilier, which can be a good thing in mlxg. 4) add more dried chillis to fry. this only looks spicy and adds more chilli fragrance rather than spice.
I think most supermarkets should have! you have to search under the tofu section, sometimes the packaging isn't very clear. it normally comes in sheets folded on itself and you have to unwind and cut it before you get it into like what you see at the usual mlxg (:
Can all these ingredients, especially "Lao Gan Ma", be bought from Sheng Shiong? Saw the plastic bag at the side (: Amazing and detailed recipe, can't wait to try cooking them!
yup! Sheng Siong is more likely to stock these china products, especially green numbing peppercorn and numbing peppercorn powder. usual supermarkets only have the common red numbing peppercorns. thanks! glad you liked it (:
yeah but here in Singapore we use the term interchangeably. although we have plenty of other mala dishes. I did title it right just in case I confused anyone.
Such a good video man! Mala is the best 🤤
That's so satisfying for me
This is amazing!! I've been addicted to this dish and have been ordering it at least once a week. I can finally make it on my own now (erm ... using the first/quick way of course lol I'm not an experienced cook). Thanks!
I'm glad it helped! I've been addicted to this for years which is also why I made this video I guess haha
Awesome. 👌🏻 Recently addicted to Mala stir fry. Will definitely try the level 3. Best video on Mala Stir fry. ⭐️
thank you! enjoy your meal!
This was a great video. Please make more!
thank you! I will try my best!
Excellent - thank you so much I've made level 1+2 a few times with great success, time to try level 3 I think. If I could offer a small piece of advice, I notice your chopping board is sliding around when you use it: put a damp cloth or towel under it and it wont move. Cheers from the UK
thank you! hope you enjoy your meal!
and thank you for the tip (:
thanks for your video, i keep coming back to this as a reference when cooking. just one question: is the ginger and garlic in that box something special? or just pre minced? and why are you soaking your spices, doesnt this just keep it from turning to powder in the spice mixer?
you're welcome. yeah it's just pre-minced, nothing special about them. soaking the spices in cooking wine helps release the fragrance. I do that because that was what I learnt, never really examined the effectiveness yet.
@@Alderic. wow quick answer, awesome thx:)) then i wouldnt question it if it works for you haha, i ran into the same problem as you with the mixer and wet spices, so i guess i will try my luck next time with a mortar :) mouth numbing greetings from germany!
Thanks for the awesome video! I am excited to try level three and didn't watch the name of the powder you sprinkled right before the chili oil. Was it 5 spice? Thanks!
you're very welcome! yep, either that, white pepper or MSG. I can't really recall.
hey there, i just tried the 3rd level recipe. peppercorn taste was there but the numbing spicy taste like shop isnt there. anything i could add? or do i just add more of the paste rather than the oil?
you could try more salt and MSG, definitely more of the paste rather than the oil (:
thanks!
Sorry I am just a beginneer with mala , can I know what is lat? or something u fried first to render?
lard! it's pork fat. there are several ways to do it but I simply start some pork fat cold on a pan and slowly let it render down on medium heat (:
@@Alderic. best substitute for lard as I don't eat pork?
@@lakshmiprasanna4420 tallow is actually the authentic ingredient, otherwise peanut oil works well too!
@@Alderic. sorry is there a replacement Liao Jiu for soaking numbing peppercorns?
@@lakshmiprasanna4420 I'm not sure about this but I think this step is skippable. it just brings out more of the numbing peppercorn fragrance which shouldn't be too much of an issue if you're using fresh peppercorns.
Which is your favourite? Such a good video!
thank you! I put alot into it and ate alot of mala because of it hahaha.
wow it's hard to choose a favourite actually. amongst these 3 I would choose the 2 days one? cause the first 2 levels taste rather similar to what you can get outside (:
Your recipes look so delicious I'm so excited to try. I wish I could cut with a hand clap lol
thank you! hahaha I wish I could too :P
Is there exact measurement in grams for all the ingredients to get best mala ?
I don't have it unfortunately. I think it comes down more to technique rather than amounts.
How long can you keep the oil from level 3? Great video by the way :)
thank you! I think 6 months is pretty safe if you refrigerate it and keep it in an air tight container. freezing it works as well. it will turn orange and opaque, similar to some mala hot pot soup bases. it's also a good idea to separate them into cubes so they're very easy to use.
Hi What's noodle u use ?
it's just plain ol' instant noodles. you can find the ones without the flavor packet from the dried noodles section.
Thank you for your hard work! After the quarantine, I'll be purchasing the seven or so ingredients I do not yet have and am going for level san! Thank you again.
you're very welcomed! I'm not sure if I mentioned this in the video but the secret ingredient for tasty chilli oil is MSG. you can omit it of course but it will not have the savory kick you'll expect from chilli oil. all the best!
are you using green cardamom seeds in level 3? I've always seen black cardamom used in these recipes so I'm just curious:) it looks amazing though
to be honest I'm not sure which ones I used but I imagine both are viable. or are you referring to the green numbing peppercorns in which I prefer them to the red ones (:
@@Alderic. ok! I just made the level 3 soup base with a few adjustments based on personal preference (I halved the amount of green cardamom, used a bit less cinnamon, and used red Sichuan peppercorn because I like "warmer" flavors without as much sweetness and citrusy notes), and it turned out insanely good. I've been experimenting with a ton of dry pot recipes in the last few months and from the taste of the soup base, this one definitely seems like it'll be the best. Thank you so much for the recipe and I can't wait to try the final stir fry tomorrow!
What spicy sauces did you use?
I used lao gan ma chilli oil and a spicy broad bean paste here mainly. Level 1 was Hai di lao's ready made paste and level 3 was mostly fresh ingredients 😊
I haven't found any differences between the brands of sauces if that's what you're asking haha
Can i just double up the ready made sauce if i want ir more spicy ?
nope! it will double the intensity of the sauce, making it too salty and strong. there are several other ways to make it more spicy, here are some in order of its strength:
1) cut chilli padis in to fry, this can be scary if you bite into them
2) add chilli powder. this is convenient as it dissolves into the sauce easily.
3) add chilli oil. this will naturally make the dish oilier, which can be a good thing in mlxg.
4) add more dried chillis to fry. this only looks spicy and adds more chilli fragrance rather than spice.
So i can add all this thing to the ready made sauce ? I really want it apicy but couldnt prepare the stuff in level 3 .
yes! the fragrance and type of spiciness would be abit different for each method, so find one that suits your palate (:
yess this is perf. been craving mala xiang guo
hope this helped! (:
Hello, Please answer me, what is the name of the sauce at level 3
hey there! which sauce were you referring to? the dou ban jiang? (fermented bean paste, there's spicy and non-spicy versions).
Hi bro, where to buy tofu skin?
I think most supermarkets should have! you have to search under the tofu section, sometimes the packaging isn't very clear. it normally comes in sheets folded on itself and you have to unwind and cut it before you get it into like what you see at the usual mlxg (:
"they'll tag you as chef" once you use the sauce pack, good poitn hahaha
hahaha I've seen it too many times.
You are brave!!! Wearing white to cook mala! Haha
haha! it's my cooking shirt so I didn't really think too much about it. I think I might have stained the shirt while eating instead of cooking XD
Can you make a panseared salmon recipe
hm more of a technique than a recipe but sure! heh
Can all these ingredients, especially "Lao Gan Ma", be bought from Sheng Shiong? Saw the plastic bag at the side (: Amazing and detailed recipe, can't wait to try cooking them!
yup! Sheng Siong is more likely to stock these china products, especially green numbing peppercorn and numbing peppercorn powder. usual supermarkets only have the common red numbing peppercorns.
thanks! glad you liked it (:
I will stay with level 1. Lol! Thank you!
enjoy your meal!
Are you a chef by profession?
haha no. I just cook at home quite abit.
Mala refers to the spicy and numbing taste. You can't refer to this dish as just mala. It's called mala xiangguo (麻辣香鍋).
yeah but here in Singapore we use the term interchangeably. although we have plenty of other mala dishes. I did title it right just in case I confused anyone.
Damn mala xiang guo for being so overpriced 😂🤣
but it's so good tho hahaha
This is cheat
hmmm how so? (: