Mala paste from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors (page 20) by Mandy Lee
- scallions
- soy sauce
- bay leaves
- fermented black beans
- ground cinnamon
- ground coriander
- ground cumin
- fish sauce
- garlic
- fresh ginger
- whole star anise
- strawberry jam
- rice vinegar
- vodka
- Sichuan peppercorns
- pork back fat
- guanciale
- doubanjiang
- dark miso
- dried Thai bird's eye chiles
- cayenne chiles
- Chinese rice wine
- dried Sichuan chiles
- mushroom powder
- ground fennel
- black cardamom pods
- toasted sesame oil
- kombu powder
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EYB Comments
Can substitute pancetta for guanciale and green cardamom pods for black cardamom pods.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.