The Mala Project | Cooking Sichuan in America Blog

Inspired by Manhattan’s Cafe China: Quick Sichuan Pickled Vegetables (Sichuan Paocai)

In a Pickle~~ Life has gotten in the way of serious cooking recently. And of blogging too, you may have noticed. You know how that it is, I’m sure, when there’s little time to do even the things you most love to do. For me over the past month, there was Fong Chong’s graduation from middle school, multiple family birthdays, a trip to New York and, finally, a temporary move to Los Angeles. Not that I’m complaining! A summer in L.A. brings infinite eating rewards—especially since we’re staying only minutes from the...

Chengdu Challenge #20: Stir-Fried Bacon in Sichuan Bean Sauces (Chao Larou)

Once-Cooked Pork~~ Stir-fried bacon in Sichuan bean sauces is a cousin to hui guo rou, or twice-cooked pork, and in many ways, the more appealing cousin, because A) You only have to cook it once; and B) it’s bacon! It  may be the less popular cousin in Sichuan, but it’s definitely a Sichuan native, and I’ve had it there several times, made with the highly smoked, supremely rich local bacon (larou). For authentic twice-cooked pork, you have to boil a pork belly, chill it, slice it and stir-fry it. For this...

Chengdu Challenge #19: Cold Noodles With Shredded Chicken (Ji Si Liang Mian)

White Cloud in a Perfect Storm~~ Fong Chong’s latest obsession is these Cold Noodles With Shredded Chicken. It’s a regretfully boring name for something so singularly, aggressively tasty, so you’ll have to take my word for it—you really want to try this. Cold noodles with chicken totally deserves a more poetic name, like Ants Climbing a Tree, another beloved Sichuan noodle. Something like, perhaps, White Cloud in a Perfect Storm. Or maybe not. But just don’t let the boring name fool you. Especially since cold noodles with chicken is quick and...

Chengdu Challenge #18: Mala Crawfish Boil (Mala Xiao Longxia)

Let the Good Times Roll~~ It’s crawfish season in the U.S. South, and that can mean only one thing (to me): It’s time to try the Mala Crawfish recipe in Sichuan Cuisine in Both Chinese and English. I love a good New Orleans-style crawfish boil—where they boil the crawdads in a spicy broth, mound them up on a newspaper-covered table and invite you to dig in for the feast—so I figured Sichuan crawfish had to be just as fun and delicious. While Louisiana farms the vast majority of crawfish eaten in the world, Asia...

We’re in The (Awesome) Cleaver Quarterly

Did you know there’s a great new(ish) print magazine about Chinese food and Chinese food only? The Cleaver Quarterly comes out of Beijing, but it’s written in English, because, as the founders note, Chinese food is a global phenomenon. I am happy and proud to be included in Issue #4, which just came out. The editors take a wide view of Chinese cuisines and culture, which means they published my quite long, very personal and slightly political essay about my daughter’s first trip back to her village in China since her...

Chengdu Challenge #17: Chongqing Chicken With Chilies (La Zi Ji)

Hot Chicken~~ Below is a photo of the very first plate of Chongqing chicken—sometimes called la zi ji, or just chicken with chilies—I ever had. It was in Chengdu in 2007, in a famous, upscale restaurant. When the server put it down on the table, my husband and I broke into nervous laughter as we saw chunks of fried chicken sitting under an avalanche of dried chili peppers. If we were sweating now, we thought, wait until we try to polish this dish off so as not to embarrass ourselves...

OMG, We’re a Finalist!: Please Vote for Us in Saveur Blog Awards

One More Vote! Thanks so much to all of you who made time to nominate us for the Saveur Blog Awards 2015. Based on your nominations and the editors’ judgement, The Mala Project is one of six finalists in the BEST NEW VOICE category. Saveur is the preeminent magazine covering international cuisines, and I am thrilled and honored to be included by them in a field narrowed down from 50,000 submissions. The exposure from being a finalist will help tremendously in spreading the word about The Mala Project, but of course it wouldn’t...

Chengdu Challenge #16: Dry-Fried Green Beans (Gan Bian Si Ji Dou)

Old-School vs. New~~ Yes, I know it seems wrong to deep-fry green vegetables, but oh, it tastes so right. Gan bian si ji dou actually means dry-fried green beans, but almost everyone nowadays quickly deep-fries them. That’s how the Sichuan Higher Institute of Cuisine teaches the dish, and that’s how I’ve always done it. But when I was researching the dish, I found that the recipe for gan bian si ji dou in Mrs. Chiang’s Szechwan Cookbook calls for dry-frying the green beans the old-school way, for more than two...

Chengdu Challenge #15: Dumplings in Red Oil (Zhong Shui Jiao)

It’s All About the Sauce~~ If you’ve ever had dumplings in red oil at a real Sichuan restaurant then you know it’s all about the sauce. While every Chinese cuisine can claim a wonton, jaozi or siu mai of its own, only Sichuan floats its famous shui jiao in a sweet-hot special sauce. As such, it kind of blows all other dumplings out of the water. It’s hard to guess exactly what’s in that special sauce, besides chili oil, but you know it when you taste it. You also know you...

Roasted Potatoes in Black Bean Sauce

Food52~~ I promise this is my last post about chili oil for the foreseeable future, but I had to share this one because I’m so happy that it’s on Food52, the absolute best food site/blog/community for recipes. My Chili Oil #3 features black beans and crispy shallots. The preserved black soybeans (douchi) make it particularly rich and intense. They make a statement. But even so, this oil has multiple uses—as a stir-fry sauce for clams (or chicken) with black beans; mixed with soy sauce as a noodle sauce; as the...

Please Nominate The Mala Project

Saveur magazine is conducting its annual search for the best food blogs. I wouldn’t mind an award, but what I really want is more people who love Sichuan food to know about The Mala Project. It’s very hard for a new blogger to get the word out beyond her (and her friends’ and relatives’) circles. If you like The Mala Project, we Spicy Girls would be so appreciative if you could take one minute to nominate it for Saveur’s Blog Awards 2015, right here. Preferably in the Best New Voice category. Nominations...

Making Hong You #2: Crispy Shallot Chili Oil

Homemade Lao Gan Ma~~ My pursuit of the perfect chili oil leads me to the conclusion that there is not just one. I like a pure, chili-flavored chili oil for most cooking, but after consuming so much Lao Gan Ma Spicy Chili Crisp and similarly fancy artisan chili oils I  bought from a street  vendor in Sichuan, I’ve decided I need to up my game with homemade chili oils. So here I give you Crispy Shallot Chili Oil. It packs a ton of flavor, but still not so much that...

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Do you love Sichuan food and cooking as much as we do?

Subscribe to our newsletter to receive notice of new recipes and articles from the blog as well as occasional news and promotions from The Mala Market, our Sichuan specialty food shop. (An average of two emails total per month.)

 

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Thank you!

Taylor & Fong Chong