We had hot pot dinner celebrating 4 people in August. My sister bought this Malatang spicy sauce as we are all chili lovers. It’s delicious numbing soup if you can eat spicy food then this is a great sauce to make your hot pot. We had so much and yet there’s some leftover of the soup. I took home some.

Today, I felt like having something spicy. Remember that I had a container of leftover the malatang soup. Thawed it and warmed up and added bee hoon, fried fish cake and add my leftover cauliflower to go with this soup. I had added the recipe for you as you don’t have leftover malatang soup.

Google: “Malatang (simplified Chinese: 麻辣烫; traditional Chinese: 麻辣燙; pinyin: málàtàng; lit. ‘spicy numbing hot [soup]’) is a common type of Chinese street food.[1] It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot. Malatang is named after its key ingredient, mala sauce, which is flavoured with a combination of Sichuan pepper and dried chilli pepper. The word málà is composed of the Chinese characters for “numbing” (麻) and “spicy (hot)” (辣), referring to the feeling in the mouth after eating the sauce.”

I had added some more water to dilute it; reduce the numbing a bit so the soup is not looking red hot colour; for my parents as they didn’t want it too spicy. Even after diluted it’s still taste spicy. I am sure there are other sauce that you might want to try if you can’t take it numbing hot. Glad to finished off the soup. My dinner is spicy, comforting, and delicious. Let’s cook!!!

Ingredients

1 packet Malatang sauce
4 blocks bee hoon
1/4 cauliflower, florets
1-2 bunches choy sum
12-16 fried fish cake rolls
water

Method

For me: I just warmed up my Malatang soup for 10 minutes. Then add 1 cup of water to dilute it. Next, I added cauliflower and dried fish cake rolls, cook for until cauliflower and fish cake rolls are cooked.

For you: Bring water to boil in a pot on medium heat. Once it had boiled, add the Malatang sauce in, stir to mixed well. Let it simmer for a while about 10 minutes on low heat. Add in cauliflower, and dried fish cake rolls; cook cover for further 7-10 minutes until cauliflower has softened, now add in choy sum and remove lid, blanch choy sum for 5-7 minutes.

Put kettle on, once boiled, blanch bee hoon, stir around for 1-2 minutes until bee hoon softened. Transfer to bowls and set aside. Once the soup and the ingredients are cooked, ladle the soup and ingredients onto the bee hoon bowls. Serve with a cold beer.

Note: You can add any fresh ingredients such as prawns, fish, sliced meat, beef balls, combination balls, Thai fish cake, or bean curd skins. You can add in mustard leaves, or tang oh. You can use fresh yellow noodles. You can get a less spicy sauce or even flavoured sauce such as pork, shrimp or beef sauce for your hot pot. Leftover soup does actual add deeper flavour to the soup. You can dilute you numbing sauce by adding some more water.

https://helenscchin.com/2023/09/15/malatang-spicy-bee-hoon-fried-fish-cake-and-vegetables-soup/

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