Preparation – 20 mins
Cooking time – 10 mins
Servings – 2

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!
Product in this recipe
Paline organic sour and spicy fermented tea leaves
