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Preparation – 20 mins

Cooking time – 10 mins

Servings – 2

Mala with sour & spicy fermented tea leaves


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


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