Forget the birthday cake... Have a Ma La (麻辣) party instead!
unless u eat 微辣 (mildmildmild spicy). then ur not invited 🌶️🌶️🌶️
Cooking for a birthday party can be STRESSFUL. Especially when it’s for 10 people, on short notice, AND ON A BUDGET!!! So if you forgot your intern’s birthday (shame on u) here's a quick and easy dish perfect for sharing!
The star ingredient, Szechuan pepper (花椒), is traditionally simmered with other spices in oil. Of course, feel free to tweak the spice levels depending on how WEAK you are (I'm just kidding)!
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note: this Mala recipe serves ~ 10-12 people. Feel free to adjust quantities according to the portions you intend to cook for
6 portions dried egg noodles (the ones of instant noodles)
300g sweet potato starch noodle (thick), soaked in water
300g enoki mushroom, root removed
300g fresh baby corn, sliced lengthwise
1 head Chinese cabbage, sliced
2 pcs broccoli, cut
400g sliced beef (for shabu-shabu)
600g Taiwanese chicken cocktail sausage / luncheon meat
4 pcs king oyster mushroom, sliced lengthwise
200g dried beancurd skin stick, soaked in water
20 boiled quail eggs
20 pcs nai bai, cleaned
600g lotus root, peeled and finely sliced
6 russet potatoes, finely sliced and soaked in water for 1 hour
1 cup peanuts
1 bunch coriander leaves, picked
440g premade mala soup base
Oil, as needed
Water, as needed
directions:
Cook the egg noodles in boiling water until 80% done. Set aside.
Heat a pot of oil on medium heat for deep-frying. Fry the sliced lotus root, potatoes and peanuts separately, until crispy. Season with a sprinkle of salt and set aside.
Heat 2 tbsp mala base in a pan and toss in the egg noodles. Stir fry with 2 tbsp water until the noodles are fully coated and cooked through.
Heat 1 tbsp mala base and toss in the soaked sweet potato noodle. Add 1 cup water and fry until it is cooked and soft but still chewy.
Repeat the same stir-frying process with the rest of the uncooked ingredients until they are fully cooked and the mala base is used up. Add enough water wherever necessary.
Assemble in a bowl. Garnish with the crispy lotus root, potato chips and peanuts.
Sprinkle the coriander leaves on top and serve.