Prepare the ingredients separately so each one gets cooked to the perfect degree.Cook a super flavorful sauce that is aromatic and rich in flavor.Making a great Ma La Xiang Guo is quite straightforward yet slightly tricky. Ingredients such as chicken gizzard, beef tripe and tongue, and pork liver are commonly used and very popular. In China (and at very authentic restaurants in the US), you will find Ma La Xiang Guo menus offering a lot of innards. I also like to add sliced fish or fish balls into my dry pot. Some of my favorite vegetarian ingredients include various Chinese greens, assorted mushrooms, things that add texture such as bamboo shoots and wood ear mushrooms, and tofu products.įor the meat / seafood part, my guilty pleasure is grilled chicken wings and Spam. The key is to select various ingredients that have different textures and tastes, so the final dish is more balanced and fun to eat. You can pretty much use any ingredients you want and still make a great Ma La Xiang Guo. What ingredients are used in Ma La Xiang Guo They serve Ma La Xiang Guo the traditional way and it is a bit cheaper. I also happened to find a gem, LaoMa Spicy, a more toned-down place near NYU. One of my favorites is Mala Project, a slightly upscale restaurant that serves authentic dry pot in a chic ambience. Ma La Xiang Guo is getting quite popular in the US these days too, and I’ve tried it at some very good restaurants in New York. Once it’s cooked, a giant bowl will be served in the center of the table, to share family style. And you will choose the spice level you want – non-spicy, mild, medium, very spicy, or super spicy. The price of the dish is measured by the weight. The waitress will start to add them into two big bowls, with vegetables and tofu in one and meat and seafood in the other. To order, simply point out the ingredients you want in your pot. You will see arrays of ingredients neatly organized behind a counter covered with glass. If you walk into a Ma La Xiang Guo restaurant in China, it might remind you of Chipotle. How Ma La Xiang Guo is traditionally served

And it soon became one of my favorite destinations to grab dinner and a beer with colleagues after work. I remember thousands of Mala Dry Pot restaurants popping up, one on every corner. Ma La Xiang Guo originated in Chongqing and became very popular in China in the early 2000s. But they share some common characteristics – they’re all numbing, spicy, fragrant, rich and balanced. Every restaurant has their own secret sauce. The sauce is truly the highlight of the dish because it brings all the ingredients together and tastes addictively good. It is often served in a giant bowl and shared family style over steamed rice. The dish features a medley of vegetables, tofu, meat, and seafood stir fried in a very rich and savory spicy sauce. Ma La Xiang Guo (麻辣香锅) can be directly translated as “numbing spicy fragrant pot” and it’s often called spicy numbing stir fry pot or mala dry pot in the US. I’ll also share the formula to make it with any other type of vegetables you have on hand! What is Ma La Xiang Guo

Place the spaghetti in a serving dish and garnish with fresh basil leaves.Colorful vegetables in different shapes and textures, meat, seafood and tofu brought together by a savory spicy sauce that is fragrant and so flavorful! This recipe teaches you to make this popular Chinese restaurant dish in your own kitchen with a simple and foolproof approach. heat briefly then turn off the fire, add in the spaghetti & toss & add sea salt to taste. pour the braised pork ribs with the spicy onion & tomatoes & sauce into the wok. Cook – empty the prepared olive oil & browned garlic into a hot wok & add cut chilli padi.

Prepare the spaghetti – add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.

Prepare the garlic olive oil – stir-fry whole garlic cloves on low heat to brown the garlic & flavour the oil.

add diced canned whole tomatoes & sauce, diced yellow onions, and braise for a further 1/2hr put in pot with 1 cup mirin, 2 cups water, 2 tbsp light soy sauce & 1 tbsp sugar, braise for 1.5hr.

Braising the pork ribs – pour boiling water over the ribs & clean it in cold water.

1 bulb garlic peeled & ready in whole cloves.

Jing xiang pork rib noodles