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Sìchuān málà, more commonly referred to as
mala sauce, is a popular Chinese oily spicy sauce which originated
in the Sichuan Province of central China. It has become one of the most
common seasonings in Chinese cuisine, gaining popularity anywhere where
there are large populations of Chinese. |
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Left:
Stinky tofu
with goose blood and mala sauce. |
The term málà is a combination of two Chinese
characters: "numbing" and "hot (piquant)", referring to the feeling in the mouth
after eating the sauce. The sauce is used in a variety of ways, from stir-fry,
stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan
and Yunnan provinces mala powder is used on snacks and street foods, such as
stinky tofu, fried potatoes, and barbecued meats and vegetables.
The sauce is made primarily of:
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Several varieties of chili
peppers
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Sichuan peppercorns
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Doubanjiang
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Garlic
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Salt
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Vegetable oil
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Variations also exist that also include
shacha sauce, MSG, and ginger.
These ingredients are then combined with a large amount of oil and
slowly simmered for approximately 10 minutes. The result is then jarred
and used.
Due to the effort required in making the sauce, many Asian grocery
stores sell prepared mala sauce, which is available in glass jars and
plastic containers. |
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