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
  • 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.

Notes about this recipe

  • Eat Your Books

    Can substitute pancetta for guanciale and green cardamom pods for black cardamom pods.

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