Mala is Garum made from French Air dried scallops (conpoi),Dutch Pork consisting of Sichuan peppercorns, chili peppers, ginger and Garlic, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties.
Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood.
The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.
Mala Sauce Marinade is our Go to Dressing for our Chinese claypot chicken.