MA LA TANG RECIPE RECIPES
MA LA TANG, THE HOT AND SPICY DISH RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 10
Steps:
- Dice the tofu. Cut beef into small cubes. Chop garlic. Crush the Chili Nam Yuey cubes and mix with grnd pepper. Cook diced tofu in boiling water for a while. Remove and drain well. Heat oil in a wok until warm. Stir fry spring onion and garlic for a few seconds. Add in the diced beef. Stir fry until half done. Add in diced tofu, Chili Nam Yuey, salt and pepper. Mix well. Bring to a boil. Add in minced garlic and cornstarch paste. Serve. The name "Ma-La-Tang" means which a lot of pepper and chili pwdr had to be added to make the dish warm and spicy.
Nutrition Facts : ServingSize 132 g, Calories 542, FatContent 57.33 g, TransFatContent 1.41 g, SaturatedFatContent 4.76 g, CholesterolContent 4 g, SodiumContent 1771 g, CarbohydrateContent 3.03 g, FiberContent 0.5 g, SugarContent 0.85 g, ProteinContent 5.78 g
MALA SAUCE AUTHENTIC RECIPE | TASTEATLAS
The following recipe is by A. Zimmern and is adapted from the Delish website (www.delish.com). It combines roasted peanut oil, which bears a rich, nutty scent, Sichuan pepper, and Chinese chilies with some selected spices and ingredients for a classic mala sauce.
Provided by TasteAtlas
Prep Time 10 minutes
Cook Time 15 minutes
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat the peanut oil in a skillet over a low flame to 175 ºF.
- Add all of the spices and cook until the oil reaches a temperature of 225 ºF over moderately low heat. Simmer at 225 ºF for 5 minutes.
- Pour the mixture into a heatproof jar and leave it to cool. Mix in the sesame oil.
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- To Prep Mix ¼ cup cornstarch with an equal amount of water and use a spoon to stir until completely dissolved. Cut the dried chilli peppers in half discard the seeds. Mince them up and set aside. Keep the seeds if you want to increase the broth’s spiciness. Slice the pork into small strips and place into a bowl with the last teaspoon of corn starch and ½ teaspoon of oil. Stir it all together. Soak the dried lily flower, wood ears, and mushrooms for an hour or two until hydrated. Once they’re ready, slice the mushrooms and give the wood ears a rough chop. Trim the tough ends off the lily flowers and cut them in half. Cut the spiced tofu and the firm tofu into 2in long and ¼in thick pieces. Slice the winter bamboo shoots into the same shape. Wash and chop the scallion and set aside. Beat the two eggs in a bowl. To Cook Bring the chicken stock to a boil in a wok or pot and add the pork. Stir to ensure the slices are not clumped together. Skim off any foam that floats to the top. Add the chilli pepper, white pepper and both soy sauces, and check the soup for salt. Add the lily flowers, wood ears, mushrooms and bamboo shoots, and bring the soup to a simmer. Add the two kinds of tofu, sesame oil, vinegar, and a pinch of sugar and stir. Stir until the broth thickens. Use a spoon to mix your corn starch in the bowl so it’s all combined. Bring the mixture to a simmer. Use a soup ladle to stir the soup at the center of the wok in a steady circular motion to make a whirlpool while slowly pouring the corn starch slurry in a thin stream. This prevents the corn starch from clumping. Stop when you are about ¾ of the way done with your slurry to check the consistency of the soup. It should be thick enough to coat your spoon or ladle. Add the rest if needed. Keep the soup simmering and use the same technique with the beaten eggs and again, make sure the motion is fast enough or you will end up with egg clumps instead of the beautiful swirls or egg “flowers” (which is what the Chinese call it). Garnish with the chopped scallions and serve.
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MA-LA-TANG, THE HOT AND SPICY DISH
Add the diced beef. Stir fry till half done. Add diced tofu, Chili Nam Yuey, salt and pepper. Mix well. Bring to a boil. Add chopped garlic and cornstarch paste. Serve. The name "Ma-La-Tang" means that a lot of pepper and chili powder had to be added to make the dish hot and spicy.
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