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    (Improved) Homemade Malatang Recipe

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    Psioncy

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    (Improved) Homemade Malatang Recipe

    Post  Psioncy on Fri Jul 11, 2014 6:04 am

    Ingredients:

    1.  One bulb garlic
    2.  Dark vinegar
    3.  One piece of ginger
    4.  One block of malatang/huoguo seasoning
    5.  Green leafy cabbage
    6.  7 thing hotpot slices of lamb or beef
    7.  One organic egg
    8.  Tofu
          Marinated Textured Tofu
          Tofu Skins
          Tofu preserve snacks (that look like little yangrou chaunr)
    9.  small sausage or one slice of bacon
    10.  one pouch of high quality majiang (sesame paste -this is the one with the paste and oil premixed)

    If you are using dry tofu skins, heat them in the pot to boiling, shut off and let them sit a while.

    In a pot use no more water than you need to cover the ingredients. Turn on the heat.

    Add 1/6-1/8 of a block of malatang seasoning.  We're not going overboard on this, and you'll see why later.  Also it will have enough of a kick because this is just single meal for one.

    Add a small piece of ginger.

    Add the cabbage, bacon, lamb, tofu... whatever.  I just gave you a basic list of ingredients I feel compliment each other, but you can add virtually anything you want.  You may want to add the lamb at the end so it's not overcooked.  Some people also do this with the veggies if they want them firmer.

    While your pot is cooking, crush up one clove of garlic in a mortar.  There is an art to this, so let me give a few more details.  If you are working with large garlic, just cut the sides of the bulb and smash each clove on the cutting board with the pestle until the skins fall off.  If it's the pain-in-the-butt small garlic bulb, here's what I do.  Just place the whole bulb facing up into the mortar, and starting firmly striking it up and down with the pestle until all the cloves have been slightly crushed.  Then dump the contents out and peel.  The skins should fall right off.

    Fill the mortar with peeled garlic and start crushing.  Now I've watched the pros do this, and here's the way.   Begin by smashing the garlic up and down.  As it breaks down into smaller and smaller bits, start grinding.  You can switch between grinding and smashing as needed.  Once it's pretty well broken down, add some water to cover the garlic.  Then grind again.  You end up with a sublime crushed garlic solution.

    Add some of that to the pot, save the rest.

    Don't overcook the food.  Usually by the time I'm done with the garlic, the food is nearly done.  Using a strainer ladel, take everything out of the pot and serve it into a bowl.  Cover with crushed garlic solution, dark vinegar, and majiang (sesame paste).

    Stir and eat!  

    What you're consuming is some ultra-nutritious superfood.  I swear it's the only thing keeping me alive. So many strong flavors mixing together!  That dark vinegar has lots of vitamin C and amino acids, plus all the nutritional benefits of the garlic and other ingredients, it's a nutrient bonanza!

    Of course, you're losing out on some of it cuz a lot of the nutrients are still left in the broth.  But what I do is reheat the broth later and eat it as a soup.  It's frkn delicious too!


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    The Great Splendini

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    Re: (Improved) Homemade Malatang Recipe

    Post  The Great Splendini on Fri Jul 11, 2014 8:18 am

    i don't even know what this stuff is.

    but i gotta figure out how to make home-made mayonnaise.

    gotta have healthy mayo for chicken salads, sandwiches, dipping veggies.

    the store-bought stuff is full of trans fats, sugar, chemical shit.

    a bit tricky to make. takes a bit of practice.



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    Psioncy

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    Re: (Improved) Homemade Malatang Recipe

    Post  Psioncy on Fri Jul 11, 2014 9:17 am

    Mayo is hard. I used to do it with a blender, eggs, dash of mustard, and oil. But it never came out to quite the right consistency. Either too runny or too congealed.

    Probably wasn't using the right oil.


    _________________
    "It's all part of the plan."
    "What is the plan?"
    "I kind of make the plan up as I go."
    "That's not really a plan then."
    "Okay, so it's not a plan. Look, I'm not good with plans."

    The Great Splendini

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    Re: (Improved) Homemade Malatang Recipe

    Post  The Great Splendini on Fri Jul 11, 2014 9:40 am

    yeah, i know.

    had the same problem.

    but i think it takes many attempts to get it right.

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    Psioncy

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    Re: (Improved) Homemade Malatang Recipe

    Post  Psioncy on Fri Jul 11, 2014 10:17 am

    Yeah maybe one of those restaurant squeeze ketchup/mustard bottles would be right for the "drizzling".

    Bettter get some quality/pasteurized eggs too, or you could wind up making salmonellaise.  pale 


    _________________
    "It's all part of the plan."
    "What is the plan?"
    "I kind of make the plan up as I go."
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    "Okay, so it's not a plan. Look, I'm not good with plans."

    The Great Splendini

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    Re: (Improved) Homemade Malatang Recipe

    Post  The Great Splendini on Fri Jul 11, 2014 11:00 am

    i eat raw egg yolks every morning.

    or drink, rather.

    salmonella fears are overblown hype by the media to cause fear.

    also, they don't want people eating raw eggs because it's one of the most nutritious foods on the planet.

    then you wouldn't need to take pharmaceutical anti-christ drugs.

    i was afraid at first. read a bunch of articles.

    but then took the plunge and have been eating raw eggs for over a year with no problems.

    if your immune system is weak, it might be a problem though.

    anyway, mayo is only fresh for 2-3 days.

    and it's incredibly useful. a shitty carrot stick suddenly tastes good with mayo.




    The Great Splendini

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    Re: (Improved) Homemade Malatang Recipe

    Post  The Great Splendini on Fri Jul 11, 2014 11:01 am

    also, adding lemon juice might kill any potential bacteria as lemons are anti-bacterial.

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    Psioncy

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    Re: (Improved) Homemade Malatang Recipe

    Post  Psioncy on Fri Jul 11, 2014 1:05 pm

    These are just regular market eggs you're consuming, like with the dried chicken poop still on 'em?

    I think it may have to do with living in China, you just become immune.  I can eat virtually anything without getting sick.

    Maybe also has something to do with the high quantities of spicy seasoning, vinegar, hot sauce, and crushed garlic I consume.

    So raw eggs probably wouldn't affect me either.

    I buy the organic, they taste better.  The smaller ones taste better too I find, either the small hens eggs or those tiny quail eggs.

    The quail eggs are just kinda a hassle to deal with is all, otherwise I'd just eat those.


    _________________
    "It's all part of the plan."
    "What is the plan?"
    "I kind of make the plan up as I go."
    "That's not really a plan then."
    "Okay, so it's not a plan. Look, I'm not good with plans."
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    Psioncy

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    Re: (Improved) Homemade Malatang Recipe

    Post  Psioncy on Fri Jul 11, 2014 1:14 pm

    The store bought mayo here tastes terrible to me.  "kewpie".   No 

    Subway mayonnaise is fkn awful, at least the one in Beixingqiao.  It tastes like they mix mayo with miracle whip or something, or maybe it's just "light" mayonnaise.  Subway sucks anyway, I completely stopped eating there after I read about their "yoga mat" chemical they were cutting the bread with.  Fuck those assholes.

    Just the term "light mayonnaise" sounds like an oxymoron to me.  It's like "light butter" or "light lard". What's even the point?  It's supposed to be a rich, fatty food.  You take the fat out and it's just.... dumb.  Rolling Eyes


    _________________
    "It's all part of the plan."
    "What is the plan?"
    "I kind of make the plan up as I go."
    "That's not really a plan then."
    "Okay, so it's not a plan. Look, I'm not good with plans."

    The Great Splendini

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    Join date : 2012-01-30

    Re: (Improved) Homemade Malatang Recipe

    Post  The Great Splendini on Fri Jul 11, 2014 11:03 pm

    home-made mayonnaise, motherfuckers....

    ..... is the way out of this fucking mess


    The Great Splendini

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    Join date : 2012-01-30

    Re: (Improved) Homemade Malatang Recipe

    Post  The Great Splendini on Fri Jul 11, 2014 11:04 pm

    i TOLD you subway sucks a long time ago.

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    Psioncy

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    Re: (Improved) Homemade Malatang Recipe

    Post  Psioncy on Fri Jul 25, 2014 5:49 pm

    I bought some kickass French mayonnaise I've been making B.L.T.s with, I'd say better than Kraft or Hellman's or any of the US brands.

    Brand is "Lesieur, La Mayonnaise" in a squeeze bottle. Good stuff. A bit pricey at 30 kuai, but worth it.


    _________________
    "It's all part of the plan."
    "What is the plan?"
    "I kind of make the plan up as I go."
    "That's not really a plan then."
    "Okay, so it's not a plan. Look, I'm not good with plans."

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