this post was submitted on 11 Oct 2023
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[–] [email protected] 7 points 1 year ago (1 children)

How's the mala sensation on this? Just a bit? Szechuan peppercorns are everywhere here nowadays and I'm a little wary of it as a result. xD

[–] [email protected] 6 points 1 year ago (1 children)

It's not super strong, but it's there. You could certainly tone it down (or amp it up). I would probably be wary of it too if it was in everything, lol.

[–] [email protected] 2 points 1 year ago (1 children)

Well, not in everything, but mala-style food has really exploded here in the past 3-4 years, and very often when walking near any eatery I'll get a whiff of that! Imagine if everywhere smelled like fried chicken.

[–] [email protected] 1 points 1 year ago* (last edited 1 year ago) (1 children)

Where are you located, if you don't mind me asking? Yeah, I love fried chicken, but I'd def get sick of smelling it constantly.

[–] [email protected] 2 points 1 year ago (1 children)

Singapore. Mala has really taken off in the past several years. Every hawker centre, food court and mall will have one of such places.

[–] [email protected] 1 points 1 year ago

You have some amazing food there! I like mala but I can see getting sick of it.

[–] [email protected] 5 points 1 year ago (1 children)

That all looks amazing! Nice job. Inspired to try out that salad.

[–] [email protected] 2 points 1 year ago
[–] [email protected] 4 points 1 year ago (1 children)
[–] [email protected] 4 points 1 year ago

Sure. The rub was an 8-3-1-1 rub (8 parts brown sugar, 3 parts chili powder, 1 and 1 spice) with Sichuan peppercorn, Sichuan chilis, and a bit of cumin for the spice portion. I cooked them on my Big Green Egg with hickory at around 250F for 2 hours, wrapped in foil for 2 hours, then unwrapped and brushed with sauce and cooked til the rack bent easily and it felt done. Sauce was brown sugar, ketchup, worcestershire, vinegar, onion, and some of the rub. So Sichuan inspired/fusion.

[–] [email protected] 4 points 1 year ago (1 children)

Amazing. What's in the salad?

[–] [email protected] 6 points 1 year ago* (last edited 1 year ago)

Thanks! Grilled green onion, grilled red jalapeño, rice vinegar, honey, sesame oil, sesame seeds, fried shallot.

[–] [email protected] 2 points 1 year ago (1 children)

Those some great looking ribs!

[–] [email protected] 3 points 1 year ago

Thanks so much! Still new with this whole BBQ thing. I'm pretty proud of how they turned out.

[–] [email protected] -2 points 1 year ago (2 children)

Pro level food let down by overly cramped plating.

[–] [email protected] 3 points 1 year ago (1 children)

Thanks, and that's fair. Could have done smaller portions.

[–] [email protected] 3 points 1 year ago

Eh, if the food isn't falling off your plate when you eat it, that works.

[–] [email protected] -1 points 1 year ago (2 children)

No need to be unkind. See rule #1 in the sidebar.

[–] [email protected] 1 points 1 year ago

It's cool. I didn't take it at unkind, just constructive criticism.

[–] [email protected] 1 points 1 year ago

Bah, you sound like a real crybaby if you thought that was unkind.