Very Fancy Instant Noodles: How to make Long Qing’s Sichuan mala special

The Sichuan mala hotpot is a peppery favourite of Singaporeans, which explains the plethora of natural language-tingling choices springing up beyond our little red dot.

Long Qing Specialty Hotpot, an unassuming institution tucked away on Hong Kong Street, is setting itself apart from the rima oris-numbing competition with a variety of soup base broths made from scratch and 100 per cent complimentary of MSG (monosodium glutamate).

Long Qing Specialty Hotpot prides itself on offering broths that have zero MSG with the freshest of hotpot ingredients. (Photograph: Genevieve Loh)

"We make all our mala paste in-house, incorporating 20 unlike kinds of herbs and using 18 condiments," said owner Jame Chiew. "We as well boil our pork and chicken goop concoction for more than than 10 hours, because slow-cooking ensures that flavours from the herbs, bones and all the other condiments are all teased out."

When offered the challenge to create a spicy delight for CNA Lifestyle's Very Fancy Instant Noodles series, Chiew applied the same principle backside Long Qing's carte du jour.

"I always similar to consume strongly-flavoured dry noodles and pair information technology with a soup," he shared. "This mix of dry noodles and a soup allows me to savour the definitive season of each component, without overwhelming any natural gustation of the ingredients used."

Indeed, the nutty savouriness of sesame paste juxtaposed with the spicy disrespect of mala paste, complete with a hint of garlic and ginger, gives the dish a satisfying "trunk", which is also evident in the broths on his bill of fare.

Long Qing Specialty Hotpot offers a mixed combination of their archetype Spicy Mala and signature Wild Mushroom goop (Photograph: Genevieve Loh)

"We desire to give our customers an experience of drinking a nourishing broth paired with adept fresh quality cuts of meat and seafood. Calculation New Zealand tua tua clams or live mud crabs into any broth will requite it a whole new dimension."

Besides the classic Spicy Mala broth, Long Qing also serves articulate hotpot broths like lotus-lily bulb and wild mushroom.

LONG QING'South VERY FANCY INSTANT NOODLES

You'LL Demand:

Instant noodle – 1 packet

Sesame paste – one tbsp

Black vinegar – ane tsp

Low-cal soya sauce – two tsp

Garlic h2o – one tsp

Ginger water – one tsp

Table salt – one/two tsp

Sugar – 1 tsp

Szechuan pepper corn pulverisation – 1 tsp

Mala Paste oil – ane tbsp

Chinese wine – 1 cup

Chinese parsley – equally needed

Crispy pork lard – as needed

Tofu – as needed

Cordyceps flowers – every bit needed

Clams – every bit needed

TO MAKE:

1. In a serving basin, mix the sesame paste, blackness vinegar, lite soya sauce, garlic water, salt, sugar, Sichuan pepper corn power and Mala paste oil.

two. In a pot, melt noodles till al dente. Drain and add to the seasoning mixture. Mix well.

3. Garnish with Chinese parsley and crispy pork lard.

4. Bring pork bone soup to boil.

5. Add Chinese wine, tofu, clams and cordyceps flowers.

six. Serve the soup alongside the dry out noodles.

Long Qing Specialty Hotpot is located at 18 Hong Kong Street, Singapore 059661. www.facebook.com/LongQing.sg

williamsackelvel60.blogspot.com

Source: https://cnalifestyle.channelnewsasia.com/lifestyle/very-fancy-instant-noodles-long-qing-sichuan-mala-hotpot-recipe-238191

Share this post