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Laphing
Laphing is a popular Tibetan street food, widely enjoyed in Nepal, made from starch (usually potato or mung bean starch) formed into sheets and served cold. It can be spicy, savory, or a combination of both, often seasoned with soy sauce, vinegar, chili oil, and garlic.
ð§ ææ
- 1 cup Potato starch
- 2 cups Water
- 3 tbsp Soy sauce
- 2 tbsp Vinegar
- 1-2 tbsp Chili oil(adjust to taste)
- 2 cloves Garlic(minced)
- 1 tsp Sesame oil
- to taste Salt
- for garnish Cilantro(chopped)
- for garnish Scallions(chopped)
ðšâð³ äœãæ¹
- 1
In a saucepan, whisk together potato starch and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent, gelatinous mass.
- 2
Pour the mixture into a lightly oiled, shallow dish or tray, spreading it evenly to about 1/4 inch thickness. Let it cool completely until firm.
- 3
Once cooled and set, cut the laphing into desired shapes (squares or strips).
- 4
In a small bowl, whisk together soy sauce, vinegar, chili oil, minced garlic, sesame oil, and salt to make the dressing.
- 5
Toss the laphing pieces with the dressing. Garnish with chopped cilantro and scallions before serving.
ð¡ ããã®ã³ã
- âEnsure the starch mixture is cooked thoroughly until translucent to avoid a starchy taste.
- âChill the laphing thoroughly for the best texture.
- âAdjust the amount of chili oil and garlic to your spice preference.
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- Add a pinch of Sichuan peppercorn powder for a numbing sensation.
- Serve with a side of spicy peanut sauce.
- Some recipes include a small amount of cooked noodles mixed in.