Mala Xiang Guo 麻辣香锅

[Ingredients]

• 100g mala paste

• 2tbsp oil

• 1tbsp Szechuan peppercorns, crushed

• 10g ginger, peeled and sliced

• 1tbsp minced garlic

• 5 chilli padi, sliced

• 2tbsp light soy sauce

• 2tbsp Hua Diao Jiu

• 100g lotus root, peeled and sliced

• 100g shimeji mushrooms, remove roots

• 50g black fungus, soaked till softened, cut into bite-sized

• 50g dried beancurd skin, soaked till softened

• 100g napa cabbage, cut into bite-sized

• 100g broccoli, cut into bite-sized

• 50g Korean potato noodles, soaked in hot water for 10mins

• 100g thinly sliced pork belly (shabu shabu type)

• 5 baby corn, halved

• 4 stalks scallions

• Coriander - garnish

• Roasted peanuts - garnish

[Steps]

1. Boil a pot of water with some salt. Blanch lotus root, broccoli and baby corn individually.

2. In a pan, add in oil, followed by ginger and garlic. Stir-fry till fragrant.

3. Add in chilli padi, peppercorn and mala paste, stir-fry till fragrant.

4. Add in pork belly, followed by noodles and beancurd skin. Stir well.

5. Then, cabbage, fungus and mushrooms, stir well.

6. Followed by lotus root, corn, broccoli and scallions, stir well.

7. When all the ingredients are well coated, add in Hua Diao Jiu and soy sauce, stir well.

Adapted from The Meatmen Singapore