HOT HIDEOUT MALA

Fight us all you want but local mala restaurant chain A Hot Hideout is probably one of the top mala spots in town, and with good reason. For those uninitiated, they make their mala bowls like nobody else does, with a finishing of custardy, silky scrambled eggs. To take it a step further, customers could opt pile it up with crispy lotus root and potato chips, creating a mala-eating experience like no other, with myriad of texture in every bite.

We love Hot Hideout SO MUCH that we decided to make our own bowl in the kitchen. Not only is it cheaper to make, especially when preparing for a larger group, it is relatively easy to prepare, especially with a good mala hotpot base. Try it for yourself and impress your friends with a batch for your next party!

@nomies.cofingers crossed her bowel movements after eating thus mala will keep her in the 🚽 & away from @aŽfāR for awhile 🤞 link in bio for the recipe! 😚 #sgfoodie #foodtiktok #nom #food #foodie #foodlover #foodtok #mala #spicy #foodfestontiktok #budget

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$5 Hot Hideout Mala Xiang Guo

(serves 1-2 persons)

100g enoki mushroom, root removed
100g fresh baby corn, sliced lengthwise
1-2 portions dried egg noodles
120g luncheon meat, cut into quarter and sliced to thick pieces
80 wet beancurd sheets, cut into 2-inch strips
150g sichuan hot pot base (mala sauce)
1 tbsp sugar

100g lotus root, peeled and finely sliced
1 medium russet potatoes, finely sliced and soaked in water for 1 hour 
3 tbsp raw peanut
1 bunch coriander leaves, picked
2 cups water
2 eggs, lightly beaten
Salt, to taste
Oil, for deep-frying

directions:

• 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.

• deep-fry the luncheon meat and baby corn separately until lightly brown and drain well.

• combine the mala sauce with 2 cups water in a pot and bring to a boil. season with sugar. submerge the egg noodles in the broth and cook until halfway done.

• add in the enoki and simmer until noodles are tender. toss in the luncheon meat, baby corn and beancurd sheets and toss well until the mala sauce comes to a thick and saucy consistency.

• in a separate non-stick pan on medium heat, add about 1 tablespoon of oil. season the beaten eggs with salt and cook the eggs into a scramble, leaving it soft and custardy.

• assemble the mala-coated ingredients in a bowl and top with the scrambled egg. garnish with the crispy lotus root, potato chips and peanuts. 

• sprinkle the coriander leaves on top and serve.