Addictive Mala Cream Pasta: A Spicy and Savory Delight
Specially Developed for You: The Ultimate Mala Cream Pasta
What happens when the beloved cream pasta meets the thrilling mala sauce? It’s a culinary marriage made in heaven! Adding deliciousness to deliciousness multiplies the joy. Today, if you treat the special person in your life to this dish, you’ll no longer be a solo act starting tomorrow. The unique aroma of mala sauce perfectly cuts through the richness of the cream, creating an irresistibly addictive flavor that will captivate your senses and make you yearn for more.
Ingredients- Thinly sliced beef (Usambap/Beef Brisket) 150g
- Capellini pasta 1 serving (approx. 100g)
- Cocktail shrimp 6 pieces (peeled and deveined)
- Onion 80g (about 1/2 small onion)
- Oyster mushrooms 30g (a handful)
- Soy sauce 1 Tbsp
- Minced garlic 1 Tbsp
- Chicken stock 1/3 Tbsp (or 3 Tbsp water)
- Dried Vietnamese chili peppers 4 pieces (adjust to spice preference)
- Milk 1 cup (200ml)
- Whipping cream 1/2 cup (100ml)
- Haidilao Mala sauce 3 Tbsp (or your preferred mala sauce)
- Salt 1/2 tsp (for boiling pasta)
- Olive oil 1 Tbsp (for boiling pasta)
- Parsley flakes, a pinch (for garnish)
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the onion and tear the oyster mushrooms into bite-sized pieces after trimming the tough ends. This preparation helps the sauce penetrate better and improves the texture.
Step 2
Heat a deep pan or wok over medium heat. Add the thinly sliced beef and stir-fry, separating the slices, until it’s golden brown and slightly crispy on both sides. If there’s excess oil, you can gently dab it with a paper towel to reduce greasiness.
Step 3
Once the beef is nicely browned, add the sliced onion and torn oyster mushrooms to the pan. Continue stir-frying over medium heat until the onions become translucent. This process will release the natural sweetness of the vegetables, enhancing the sauce’s depth of flavor.
Step 4
As the onions turn transparent, add the cocktail shrimp. Then, incorporate the soy sauce, minced garlic, chicken stock, and the dried Vietnamese chili peppers for an extra kick. Stir-fry for about 1 minute until everything is fragrant and well combined.
Step 5
Now, let’s create the luscious cream sauce. Pour in the milk and whipping cream into the pan and mix well. Add the Haidilao Mala sauce for that signature spicy kick. Gently stir with a spatula to ensure no lumps form, and let it simmer over low heat until the sauce slightly thickens.
Step 6
While the sauce is simmering, bring a large pot of water to a rolling boil. Add 1/2 tsp of salt and 1 Tbsp of olive oil. Carefully add the Capellini pasta and cook for **exactly 2 minutes** less than the package instructions. Capellini is very thin, so overcooking will make it mushy.
Step 7
Drain the Capellini pasta after its brief 2-minute boil and immediately transfer it to the pan with the prepared mala cream sauce. Turn the heat back on and toss the pasta and sauce together vigorously for another 2 minutes. This crucial step allows the pasta to absorb the rich, spicy sauce, resulting in a more flavorful dish.
Step 8
Finally, plate your delicious Mala Cream Pasta beautifully. Garnish with a sprinkle of fresh parsley flakes for an appealing look and a hint of aromatic freshness. This dish is perfect for special occasions or to add a touch of excitement to your everyday meals. Cook with love and be ready to impress!
