Ma La Hot Pot..Szechuan Spicy hot pot..
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It was such a hot day in Singapore today but I just have the crave to eat something that is spicy and hot...so I looked up for the how to ..in making this very popular dish..Ma La Xiang Guo translated to Spicy Fragrant Pot..it is widely sold in most food courts here but the price can range fr $6 to $19 or more per portion..depending on the kind of ingredients you choose..they comprise of good selection of veggies viz nappa..spinach..etc..lots of varieties of mushrooms..beef..pork etc..baby corns..broccoli and some potato thick noodles..luncheon meat..the list continues...
A glance at the ingredients I bought from the supermarket.
Do not be alarmed by the amount of food I had bought..I only used half of everything..the rest of the mushrooms and veggies can easily be transformed into other dishes..My no.2 had a good suggestion which I thought was not bad too..she said in fact we can make Korean army stew using the left over ingredients 👏👏👏 just change the soup base to miso.
Here's a look at the ingredients : (5 pax)
Enoki -1/2 - 1 packet
Brown beech mushrooms -1/2 pkt
White beech mushrooms - 1/2 pkt
Shitake mushroom - 8 pcs (cut into thick slices)
Oyster mushroom -1/2 pkt
Nappa veggie/Tsientsin bak choy - 1/2 a head
Sweet potato vermicelli - 2 coils or a bunch ( soaked for at least 10.mins)
Dried beancurd skin @ fu chuk
Baby corn - 4 (cut into sections)
Fresh woodear - 6 pcs ⁰⁰
Pork shoulder shabu shabu -1 pkt
Luncheon meat - 1/2 can (thick slice)
Mushroom balls (6 pcs)
Meatballs (6 pcs)
Salted peanuts - 1 small bowl
Chinese celery - a bunch ( I suggest more )
Dried chilli - 5 pcs ( I bought from Don Don Donki)
1 tsp szechuan peppercorn - crushed
Garlic - 4 cloves (minced)
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp hua tiao wine
3 tbsp of hot pot sauce (adjust to taste)
( I bought hai di lao 清油 火锅酱料)
Method:
1. Blanch all the mushrooms and drain, put aside.
2. Cut nappa veggies into sections (blanch)
3. Blanch vermicelli & woodear (drain)
4. Blanch all the meat balls, pork & luncheon meat.
5.Fry the garlic and dried chilli until fragrant, add in the hot pot sauce, fry till fragrant.
6. Add in the veggies, beancurd skin and all the mushrooms. Stir fry till well mixed.
7. Add in all the meat items except the luncheon meat till about to dish out (they break easily)
8. Continue to fry the entire humongous pot of mixed everything and add in the oyster sauce, soy sauce and hua tiao wine.
9. Served with a bowl of pipping hot rice.
Notes:
A fairly healthy dish from what I deduce as 70% of the ingredients are mushrooms and veggies..you can go veggan too.
The level of spice level should be medium in the above blog . I think if like me, I have 4 other persons that I needed to take into consideration how hot they can handle..I would think with the above amount of ingredients, I can just skip all the dried chillies, peppercorn and lesser chilli oil from the hot pot sauce. With that, my not so small 'babies' did enjoy the Ma La hot pot armed with glasses of ice cold water. All gave a thumbs up for tonight's dinner. Mummy was feeling very satisfied whipping up a dish for my gals who will otherwise not dare to try eating this when they were out..fearing the spiciness that will send them 'crying'...😭😭😭😭
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