Mala with sour & spicy fermented tea leaves

Ingredients

To make the Mala paste

• 300ml sunflower oil
• 1 bay leaf
• 100g onion
• 30g garlic
• One piece of cinnammon (1 inch in size)
• 15g ginger
• 30g red bean paste
• 15g pickled chilli paste
• 150g Mala chilli paste
• 30g raw chillies
• 15g star anise
• 5g ground coriander
• 5g Szechuan pepper powder
• 5g ground fennel
• 2g cloves
• 20g sugar
• 5g seasoning powder
• 50g peanuts
• 30g sesame
• 10g Chinese masala

To make a salad

• 2 tablespoons of Paline sour & spicy fermented tea leaves
• 2 tablespoons of Mala paste
• Half of cauliflower, cut into small pieces
• Carrots (sliced)
• 1 lotus root (sliced)
• Two green mustard plants, cut in half
• 200g boiled assorted Mala noodles
• 4 tablespoons of Paline assorted mixed beans, nuts & seeds

Method

Step 1
Heat the oil in a pan and add garlic, onion, ginger, cinnamon and the bay leaf.

Step 2
When the onions are soft, reduce the heat and gradually stir in the remaining ingredients.

Step 3
After a few minutes and when the mix becomes fragrant, the Mala paste is ready.
(Or you can use ready-to-eat Mala extract from the supermarket.)

Step 4
Boil sliced ​​vegetables in a saucepan for two minutes. Once cooked, rest in cold water and allow to dry.

Step 5
Mix well with the other ingredients and your salad is ready to eat!