• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

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


    To Prepare Mala Paste:
  1. Grind other dry spices except for Sichuan peppercorn, until fine then covers with enough water. Set aside for 15mins.
  2. 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.
  3. On medium-low heat add anchor unsalted butter into fragrant oil then add ginger and gochujang cook until fragrant.
  4. Add fermented black bean, chilli bean paste & ground paste then cook until fragrant.
  5. Lastly add chilli flake and Sichuan peppercorn, rock sugar, salt, cook for 2-3mins. The paste is ready.
  6. To Prepare Mala Hotpot:
  7. 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!

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