Laping – Tibetan Street Food

Laping is a cold jelly noodle dish originally called Liang fen in Sichuan cuisine. It could be made at home which takes about 4-5 hours to set.

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Laping Tibetan Street Food
It requires at least 4-5 hours to set.
laphing Tibetan Street Food
Prep Time 4-5 hours
Servings
People
Ingredients
Ingredients for Sauce
Ingredients for Laping
Prep Time 4-5 hours
Servings
People
Ingredients
Ingredients for Sauce
Ingredients for Laping
laphing Tibetan Street Food
Instructions
Preparing Laping noodles
  1. Stir the starch and cold water together until you get an even texture. Heat the mixture to medium, stirring frequently for 8-9 minutes, until the mixture is very thick. If the mixture is boiling before it thickens, turn heat down to stop boiling. The mixture will be thick like jello that needs to set. Let it set overnight at room temprature to cool down or place it in refrigerator for 4-5 hours. After the laping is set remove from the bowl that will set like jello.
    laphing Noodles
Preparing Laping sauce
  1. Mince 7 cloves of garlic, chop 1 stalk green onion, chop 1/4 cup cilantro. Combine garlic, onion and cilantro with 1 teaspoon of salt and rice vinegar, 1/4 cup of sesame oil, 1/4 cup of soy sauce, and 1/4 cup of crushed dried red pepper and stir well. Add red pepper as required. Drizzle the sauce laping then mix gently until laping is well coated with the sauce.

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