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the ultimate sauce for all your mala cravings

Created by folks from

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CHEF’S INSPIRATION

from Chef/Owner Chug Chug SG

[divider width=”292px”] [gap height=”15px”]

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@sg.ooh.global.

[/col] [/row] [row style=”collapse” width=”full-width” v_align=”middle” visibility=”hide-for-medium”] [col span=”6″ span__sm=”12″ padding=”0px 70px 50px 70px” align=”left”] [gap height=”50px”]

Mala Pasta for 2

[divider width=”292px”] [row_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• 1.5 tablespoon cooking oil
• 1 tablespoon minced garlic
• 2 tablespoon(adjust to your preferred spice level after cooking by adding more if you want) mala crispy chilli
• 1 teaspoon sugar

[/featured_box] [/col_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• ½ cup water
• 2 portions of linguine/spaghetti
• 2 portion of your favourite ingredients such as mushrooms, meat, seafood, vegetables.

[/featured_box] [/col_inner] [/row_inner] [gap height=”15px”]

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.

[/col] [col span=”6″ span__sm=”12″] [ux_banner height__sm=”450px” bg=”6209″] [text_box width__sm=”60″ position_x=”50″ position_y=”50″] [/text_box] [/ux_banner] [/col] [/row] [row style=”collapse” width=”full-width” v_align=”middle” visibility=”hide-for-medium”] [col span=”6″ span__sm=”12″] [ux_banner height__sm=”450px” bg=”6208″] [text_box width__sm=”60″ position_x=”50″ position_y=”50″] [/text_box] [/ux_banner] [/col] [col span=”6″ span__sm=”12″ padding=”0px 70px 50px 70px” align=”left”] [gap height=”50px”]

Mala Fried Rice for 2

[divider width=”292px”] [row_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• 2 bowls of rice(preferably overnight rice)

• 2 tablespoon(adjust to your preferred spice level after cooking by adding more if you want) mala crispy chilli

• 2 tablespoon of cooking oil

• 1 teaspoon sugar

[/featured_box] [/col_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• 1 tablespoon soysauce

• 1 tablespoon of minced garlic

• 2 beaten eggs

• 1 stalk of spring onion chopped up

• 2 portions of pre-cooked meat, seafood or vegetables

[/featured_box] [/col_inner] [/row_inner] [gap height=”15px”]

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.

[/col] [/row] [row style=”collapse” width=”full-width” v_align=”middle” visibility=”hide-for-medium”] [col span=”6″ span__sm=”12″ padding=”0px 70px 50px 70px” align=”left”] [gap height=”50px”]

Mala Fried Lotus

[divider width=”292px”] [featured_box img_width=”39″]

• 1.5 tablespoon cooking oil
• 1 tablespoon minced garlic
• 2 tablespoon(adjust to your preferred spice level after cooking by adding more if you want) mala crispy chilli
• 1 teaspoon sugar

[/featured_box] [gap height=”50px”]

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

[/col] [col span=”6″ span__sm=”12″] [ux_banner height__sm=”450px” bg=”6211″] [text_box width__sm=”60″ position_x=”50″ position_y=”50″] [/text_box] [/ux_banner] [/col] [/row] [row style=”collapse” width=”full-width” v_align=”middle” visibility=”show-for-medium”] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” padding__md=”x 0px 0px 0px” align=”left”] [ux_banner height=”500px” height__md=”50%” bg=”6263″] [text_box width__sm=”60″ position_x=”50″ position_y=”50″] [/text_box] [/ux_banner] [/col] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” align=”left”] [gap height=”50px”]

CHEF’S INSPIRATION

from Chef/Owner Chug Chug SG

[divider width=”292px”] [gap height=”15px”]

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@sg.ooh.global.

[/col] [/row] [row style=”collapse” width=”full-width” v_align=”middle” visibility=”show-for-medium”] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” padding__md=”x 0px 0px 0px” align=”left”] [ux_banner height=”500px” height__md=”50%” bg=”6209″] [text_box width__sm=”60″ position_x=”50″ position_y=”50″] [/text_box] [/ux_banner] [/col] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” align=”left”] [gap height=”50px”]

Mala Pasta for 2

[divider width=”292px”] [row_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• 1.5 tablespoon cooking oil
• 1 tablespoon minced garlic
• 2 tablespoon(adjust to your preferred spice level after cooking by adding more if you want) mala crispy chilli
• 1 teaspoon sugar

[/featured_box] [/col_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• ½ cup water
• 2 portions of linguine/spaghetti
• 2 portion of your favourite ingredients such as mushrooms, meat, seafood, vegetables.

[/featured_box] [/col_inner] [/row_inner] [gap height=”15px”]

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.

[/col] [/row] [row style=”collapse” width=”full-width” v_align=”middle” visibility=”show-for-medium”] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” padding__md=”x 0px 0px 0px” align=”left”] [ux_banner height=”500px” height__md=”50%” bg=”6267″] [text_box width__sm=”60″ position_x=”50″ position_y=”50″] [/text_box] [/ux_banner] [/col] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” align=”left”] [gap height=”50px”]

Mala Fried Rice for 2

[divider width=”292px”] [row_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• 2 bowls of rice(preferably overnight rice)

• 2 tablespoon(adjust to your preferred spice level after cooking by adding more if you want) mala crispy chilli

• 2 tablespoon of cooking oil

• 1 teaspoon sugar

[/featured_box] [/col_inner] [col_inner span=”6″ span__sm=”12″] [featured_box img_width=”39″]

• 1 tablespoon soysauce

• 1 tablespoon of minced garlic

• 2 beaten eggs

• 1 stalk of spring onion chopped up

• 2 portions of pre-cooked meat, seafood or vegetables

[/featured_box] [/col_inner] [/row_inner] [gap height=”15px”]

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.

[/col] [/row] [row style=”collapse” width=”full-width” v_align=”middle” visibility=”show-for-medium”] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” padding__md=”x 0px 0px 0px” align=”left”] [ux_banner height=”500px” height__md=”50%” bg=”6211″] [text_box width__sm=”60″ position_x=”50″ position_y=”50″] [/text_box] [/ux_banner] [/col] [col span=”6″ span__sm=”12″ span__md=”12″ padding=”0px 70px 50px 70px” align=”left”] [gap height=”50px”]

Mala Fried Lotus

[divider width=”292px”] [featured_box img_width=”39″]

• 1.5 tablespoon cooking oil
• 1 tablespoon minced garlic
• 2 tablespoon(adjust to your preferred spice level after cooking by adding more if you want) mala crispy chilli
• 1 teaspoon sugar

[/featured_box] [gap height=”50px”]

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

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