Ah, the pleasure of the burn! Is there is anything quite as spicy as the devilish Mala? You know, the lethal combination of Sichuan peppercorn (ma) and dried chilies (la), that when added to a classic hotpot soup (where the spice paste was first used), noodles and even a bucket of irresistible popcorn, spice addicts won't get enough. But if you like your mala more mild than sweat-inducing, simply use less of the flavourful spice mixture.
Steaming hot and spicy, the Mala Beef Noodle Soup is the ultimate dish for a cold night. It is incredibly aromatic, thanks to the liberal use of garlic, ginger and Asiatic herbs such as star anise, cloves and, of course, the Chinese peppercorn. Fair warning though, you might end up perspiring so make sure you have more than a couple of napkins at hand!
Live for the full flavour and simplicity of this Bursting Mala Meatball Soup! Whether it's for guests or an easy weeknight dinner, this dish – juicy meatballs swimming in a wonderful concoction of red onions, fragrant herbs, and peppers - will surely impress. This makes a very filling and satisfying meal on its own or eaten with a bowl of rice to neutralise the heat.
Tired of your classic dry-rubbed chicken? Well, you’re in for a treat because here we have a truly special dish with a spicy Asian twist – Mala Chicken Steak! With this dish, you have the same moist and tender chicken but this time, rubbed in a delicious marinate of homemade mala paste hua diao wine, garlic, ginger and sesame oil. We recommend to pair it with some baked and well-seasoned baby potatoes, made fragrant with a touch of rosemary.
People are often intimidated about lamb – how to cook it, what flavours go with it! Well, hesitate no longer because here we have a delicious and simple Mala Lamb Stew that will take your fears away. You will be rewarded with succulent cubes of lamb, browned and braised in a heady mix of sweet vegetables, fresh thyme, pungent peppers and fiery mala paste. Goes well with rice or a plate of steamed mantou buns!
Does a homemade dessert that takes less than 30 minutes to prepare sound good to you? Well then, try out our Mala Molten Cake recipe which combines the richness of chocolate with the tongue-tingling spice of mala! Quick tip - these cakes are great for parties because they can be assembled the day before and then quickly baked before serving, for the all-important gooey factor.
Give your brunch a spicy punch with our twist on the classic chicken and waffles dish, Asian Food Network’s Mala Pancakes with Crispy Fried Chicken! Pancakes, fluffy with a touch of heat, paired with the crispiest and crunchiest of chicken pieces and drizzled in sweet maple syrup. For those who can take the spice, feel free to douse it with mala powder!
Rosti, a dish that many consider the national cuisine of Switzerland, is crisp on the outside and soft and creamy within. Traditionally, it is eaten with no other adornment but we decided that it is time to give this good ol’ recipe a shake-up with some ham and mala in a deliciously flavourful Mala Ham Rosti. Still, all you need is a handful of recipes to make a dish that is wonderful for breakfast, lunch and, yes, dinner!
Spicy, salty with a taste of slightly burnt sugar, this Mala Salted Caramel Popcorn is so addictive that you will need to set the narcs on it! What more, it is incredibly fun to prepare – an orchestra of corn kernels popping, melting a sinful mix of butter, brown sugar and mala paste in a pot and dousing it all over the over the popcorn. The only thing left to do? Tuck yourself in with a good movie, and enjoy the popcorn!
Delicious, creamy and packed with bold flavours, this Mala Seafood Cream Spaghetti has everything you love in pasta – spaghetti with fresh seafood and mushrooms covered in a rich creamy cheesy sauce! The best part of this dish? It is an ideal quick and easy dish great for a busy workday meal, and fancy enough impress at a dinner party.
Related article: 10 Super Shiok Spicy Recipes
Seafood lovers, you are in for a real treat because here is a special dish that you will want to get your claws on – the Mala Soft Shell Crab! For the uninitiated, soft shell crabs are actually regular hard shell crabs, just at a particular stage of growth. You can eat them whole and the meat inside is incredibly sweet, juicy and bursting with pure crab flavour. We recommend frying the marinated soft shell crab gently in the pan, but if you prefer a slightly healthier way, baking works too!
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