Resep MALA HOT POT: Soup Pedas Ala Sichuan! [Pedas Aromatik]

Name: Mala Hotpot Recipe
Yield: 5-6 servings
Ingredients: 12 clove garlic; 15 pc shallot; 2 thumb-sized ginger, sliced; 15 pc red curly chili; 20 pc dried chili, soaked in warm water; 2 pc large green chili; 1 tbsp coriander; 1 tbsp cumin; 1 tsp white pepper; 2 tbsp Sichuan pepper, to taste; 1 pc cinnamon; 2 pc star anise; 3 pc clove; 8 pc bay leaf; 3 tbsp doubanjiang (Chinese fermented chili bean), optional; 2 tbsp fermented black beans, optional; 50 g rock sugar, small; 2 tbsp soy sauce; 250 ml oil; 200 ml water; 1 pc whole free-range chicken; 2 pc tomato, sliced; 2 pc dried Shiitake; 5 pc jujube; 5 pc celery, sliced; 1 pc green onion, sliced; 5 pc cilantro, sliced; ½ pc sweet corn, sliced; 1-2 L stock; 1 tbsp salt

Devina Hermawan January 30, 2022 Watch on YouTube ↗

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Mala Hotpot Recipe

Makes 5-6 servings

Bahan

Bahan mala paste:

Bahan rempah kering mala paste:

Bahan lainnya:

Bahan sup:

Bahan isian:

Cara Membuat

Haluskan cabai kering dan jahe dengan food processor
Masukkan cabai keriting, cabai hijau, bawang putih, bawang merah, dan minyak, haluskan kembali lalu pindahkan ke dalam wajan
Haluskan jintan, lada putih, dan ketumbar dengan blender kemudian campurkan ke dalam bumbu
Masukkan merica sichuan, bay leaf, kayu manis, bunga lawang, cengkih, masak di api sedang
Tambahkan dou ban jiang, kecap asin, kacang hitam, dan gula batu, aduk rata
Masukkan air, masak selama 15-20 menit di api kecil kemudian pindahkan ke dalam mangkuk, tutup dengan cling wrap, diamkan selama 1-3 hari di dalam kulkas
Didihkan air lalu masukkan ayam, rebus selama 90 menit, sisihkan air kaldu
Pindahkan air kaldu ke dalam panci, masukkan tomat, daun bawang, daun ketumbar, daun seledri, jujube, shitake kering, jagung, cabai kering yang telah dipotong, dan mala paste, aduk rata
Tambahkan garam dan kaldu bubuk, aduk rata
Mala hot pot siap disajikan

Ingredients

Mala paste ingredients:

Mala paste spices:

Other ingredients:

Soup ingredients:

Add-on ingredients:

Steps

Process the dried chilies and ginger in a food processor until smooth.
Add the curly chilies, green chilies, garlic, shallots, and oil. Process again until smooth, then transfer to a pan.
Grind the cumin, white pepper, and coriander in a blender, then combine with the spice mixture.
Add the Sichuan peppercorns, bay leaf, cinnamon, star anise, and cloves. Cook over medium heat.
Add the doubanjiang, soy sauce, black beans, and rock sugar. Mix well.
Add the water and cook over low heat for 15-20 minutes. Transfer to a bowl, cover with cling film, and refrigerate for 1-3 days.
Bring water to a boil, add the chicken, and boil for 90 minutes. Reserve the stock.
Transfer the stock to a pot. Add the tomato, green onion, cilantro, celery leaves, jujube, dried shiitake mushrooms, corn, sliced dried chilies, and mala paste. Mix well.
Add the salt and bouillon powder and mix well.
Mala hot pot is ready to serve.