In a grinder or food processor, add in cinnamon, black cardamom, star anise,
Chinese liquor rice, dried tangerine peel, fennel seeds, citron peppercorns,
and half cup of dried red chili peppers.
Then we're going to grind it. If you can't find any of the spices, don't worry about it. You can
skip one or two. The taste won't change too much. You can also replace it with the spices that you
currently have. Now we're going to transfer the spices to a bowl. We're also going to add in
paprika into the spice mix. This is going to bring great color to it, but traditionally paprika
wasn't used in the recipe. I love the color, so I'm going to use it. Now we're going to also
add in the rice wine. The rice wine is going to help protect the spices not getting burned so
easily later. Just give it a good mix and set aside. In the same grinder, I'm going to add
garlic and ginger. Coarsely grind. We're also going to add in the black bean sauce
and Sichuan pixian doubanjiang. Grind until it becomes a paste.
We're going to take it out and set it aside. In a wok over high heat, heat it up until it's
and we're going to add actual light olive oil in it. You can also use other high smoking point oil.
Immediately, we're going to turn it to low heat. We're going to transfer in the spice mix
and the paste. We're just going to constantly stir for about 3 minutes.
We're going to add in the dried red chili peppers and salt. Cook for another 2 minutes.
We're going to turn off the heat and set aside.
Now we're going to boil the ingredients. In a separate pot,
over high heat, bring the water to a boil. We're going to add in all the ingredients,
beef balls, fish balls, puff tofu, and boil for about 3 minutes. You can replace it with
any ingredients that you like or take out anything that you don't like. This is very simple.
Now we're going to take them out and drain and set aside.
In the same pot, we're going to add in the lotus roots and let it
boil for about 2 minutes. Really quick. Take them out and also drain and set aside.
Now we're going to add in the spam,
breached mushrooms, and Shanghai bok choy. Quickly blanch it for about 10 to 15 seconds.
Take them out and drain and set aside. In another well-seasoned wok, over high heat,
heat it up until smoking. Add in the extra light olive oil and immediately add in the shrimp.
Pan fry it for about a minute until they turn pink. Take them out immediately.
Now let's get back to the oil base. Turn it up to high heat and heat it up until it's kind of
like smoking. We're going to transfer back most of the boiled ingredients.
And then we're just going to give it a good toss. Transfer in the shrimp and give it a good toss.
Also put in the Shanghai bok choy and stir fry. Add a handful of cilantro and sesame seeds.
Wow, this is super, super spicy. It looks so good though. Okay, let's give it a try.
So good. Oh my god, the sauce.
My mouth is on fire right now. I'm going to try another piece. Okay, look at this vegetables.
So good. When I was younger, I lived in Thailand. If you know about Thailand,
it's called the land of smile. It's such an amazing place. One thing is that they eat a lot
of spicy food. So I was really trained to eat lots of spicy food. But after I was pregnant with my
two girls, I don't know what happened. I just stopped eating spicy food. So now, recently,
I've been craving about spicy food again. That's why today I'm sharing this mala xiang guo with
you, which is super, super delicious. The more you eat it, although you're sweating,
you still want to eat more. This is what mala xiang guo is all about.
Okay, so that's it for today. Remember to subscribe, thumbs up. I will see you again
next Friday. I like to stay in touch on Instagram, YouTube, and Facebook with all of you. Remember
to share this video with your friends and family. I'll see you next Friday.
