Recipe Description
This recipe is courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Dry Spice:
- 10g Sichuan Peppercorn
- 5g Star Anise
- 8g Fennel Seeds
- 5g Cinnamon Stick
- 2g Clove
- 30g Bay Leaf
- 2g Cardamon
- Fragrant Oil:
- 150g Canola Oil
- 20g Ginger Slice
- 20g Spring Onion
- 40g Red Onion
- 30g Garlic Clove
- 10g Coriander
- Mala Paste:
- 250g Anchor Unsalted Butter
- 50g Ginger, Minced
- 150g Gochujang
- 30g Fermented Black Bean
- 150g Chilli Bean Paste
- 10g Chilli Flake
- 10g Rock Sugar
- 5g Salt
- Broth Base:
- 4L Chicken Stock
- 3 to 5 slices Ginger, sliced
- 2pcs Spring Onion, cut
- 5 to 6 pcs Dried Chilli
- Salt, to taste
- misc, Coriander to garnish
Instructions
- Grind other dry spices except for Sichuan peppercorn, until fine then covers with enough water. Set aside for 15mins.
- To make fragrant oil, heat canola oil on medium-high heat, cook ginger slice, spring onion, red onion, garlic, coriander until brown, strain out the aromatics.
- On medium-low heat add anchor unsalted butter into fragrant oil then add ginger and gochujang cook until fragrant.
- Add fermented black bean, chilli bean paste & ground paste then cook until fragrant.
- Lastly add chilli flake and Sichuan peppercorn, rock sugar, salt, cook for 2-3mins. The paste is ready.
- Add the mala paste to a pot, add the chicken stock into mala paste with ginger, spring onion, dry chilli, season to taste, bring to boiling, garnish with coriander. Start dipping and enjoy!
To Prepare Mala Paste:
To Prepare Mala Hotpot: