CHEF’S INSPIRATION

from Chef/Owner Chug Chug SG

I am glad to be working with Ooh as they have the best MALA chips in Singapore. With the spices that they use for their chips and months of research, we created this versatile product for every MALA lovers to cook MALA, dip in our MALA sauce or simply just as a condiment with your favourite food. I have came up with 3 simple recipes below, including Chug Chug’s signature MALA pasta.

Learn how to use this amazing product that we created and inspire us with your creations as well! Send in your creations to hello@ooh.sg.

Mala Pasta for 2

Directions:

  1. Heat up cooking oil in medium heat & add garlic in.
  2. Add in OOHSG mala crispy chilli & fry until fragrant(about 30 seconds).
  3. Add in water to simmer & sugar.
  4. Add your favourite ingredients in to cook & add more water if it drys up before the ingredients are properly cooked.
  5. Add in pasta into the wet mix & mix well until pasta is well coated with the sauce.
  6. Plate up when you get a thick & rich sauce that coats the pasta nicely.

Mala Fried Rice for 2

Directions:

  1. Heat up cooking oil in medium heat
  2. Add in garlic & fry until golden
  3. Add in egg & scramble them. Stop when they are no longer wet
  4. Add in rice & turn down the heat. Add in soy cause, sugar & OOHSG mala crispy chilli.
  5. Turn heat back up to high & mix everything in evenly.
  6. Add in your pre-cooked ingredients & mix everything in until rice & ingredients are all coated evenly with seasoning.
  7. Add in spring onion & mix everything well then plate up & garnish with some fresh spring onion on top.

Mala Fried Lotus

Directions:

  1. Preheat frying oil to 180 degrees
  2. Shave off the skin of the lotus root with a peeler
  3. Slice lotus root into thin slices(the thinner the crispier it gets)
  4. Add some water & some tempura flour into a separate bowl to create a thick wet batter
  5. Coat the lotus root with a thin later of wet batter then coat it again with a layer of dry batter.
  6. Fry the lotus roots until golden brown & crispy
  7. Drain the lotus roots & air dry them while you prepare a separate frying pan for the coating.
  8. Add garlic & OOHSG mala crispy chilli into a big frying pan and turn on heat to high.
  9. Add in water when the mix starts to sizzle.
  10. Reduce the wet mixture until about half then add in the fried lotus roots to coat
  11. Plate up when it is evenly coated

CHEF’S INSPIRATION

from Chef/Owner Chug Chug SG

I am glad to be working with Ooh as they have the best MALA chips in Singapore. With the spices that they use for their chips and months of research, we created this versatile product for every MALA lovers to cook MALA, dip in our MALA sauce or simply just as a condiment with your favourite food. I have came up with 3 simple recipes below, including Chug Chug’s signature MALA pasta.

Learn how to use this amazing product that we created and inspire us with your creations as well! Send in your creations to hello@ooh.sg.

Mala Pasta for 2

Directions:

  1. Heat up cooking oil in medium heat & add garlic in.
  2. Add in OOHSG mala crispy chilli & fry until fragrant(about 30 seconds).
  3. Add in water to simmer & sugar.
  4. Add your favourite ingredients in to cook & add more water if it drys up before the ingredients are properly cooked.
  5. Add in pasta into the wet mix & mix well until pasta is well coated with the sauce.
  6. Plate up when you get a thick & rich sauce that coats the pasta nicely.

Mala Fried Rice for 2

Directions:

  1. Heat up cooking oil in medium heat
  2. Add in garlic & fry until golden
  3. Add in egg & scramble them. Stop when they are no longer wet
  4. Add in rice & turn down the heat. Add in soy cause, sugar & OOHSG mala crispy chilli.
  5. Turn heat back up to high & mix everything in evenly.
  6. Add in your pre-cooked ingredients & mix everything in until rice & ingredients are all coated evenly with seasoning.
  7. Add in spring onion & mix everything well then plate up & garnish with some fresh spring onion on top.

Mala Fried Lotus

Directions:

  1. Preheat frying oil to 180 degrees
  2. Shave off the skin of the lotus root with a peeler
  3. Slice lotus root into thin slices(the thinner the crispier it gets)
  4. Add some water & some tempura flour into a separate bowl to create a thick wet batter
  5. Coat the lotus root with a thin later of wet batter then coat it again with a layer of dry batter.
  6. Fry the lotus roots until golden brown & crispy
  7. Drain the lotus roots & air dry them while you prepare a separate frying pan for the coating.
  8. Add garlic & OOHSG mala crispy chilli into a big frying pan and turn on heat to high.
  9. Add in water when the mix starts to sizzle.
  10. Reduce the wet mixture until about half then add in the fried lotus roots to coat
  11. Plate up when it is evenly coated