The Best of the Best~~ I promise I’m going to get back to cooking and sharing recipes soon, but I have to entice/torture you one more time with the best dishes I had during my summer in Los Angeles. I picked up Fong Chong from summer school everyday and we headed straight for the San Gabriel Valley, a miniature China with the widest array of regional Chinese cuisines to be found in this country. I know this fact thanks partly to the fantastic reporting of Clarissa Wei, a young L.A....
We are Taylor and Fong Chong, and The Mala Market is a marketplace of ideas, recipes and ingredients for cooking Sichuan food. You’ve landed on our blog, which was previously called The Mala Project.
Sichuan málà—numbing and spicy—is our shared, mother-daughter obsession, though as in Sichuan itself, you’ll find plenty of non-spicy food here.
We’ve learned through the years that the secret to making food that tastes like it would in China is using the same ingredients that are used in China.
The Mala Market is designed to help American cooks do just that, providing premium and hard-to-find Sichuan ingredients as well as essential Chinese pantry items and Chinese cooking starter kits. Though it has a new name, our blog will continue to publish recipes and food and travel writing from Sichuan.
We hope you’ll find both the ingredients and instruction helpful, and, as always, we look forward to hearing from you in the blog comments, on social media or via email through the little envelope icon on the main Mala Market page.