Authentic Tibetan Laping Recipe: A Step-by-Step Guide to a Flavourful Delight

Ingredients

  • 200 grams of mung bean starch
  • 1 liter of water
  • 2 tablespoons of hot chili sauce
  • 2 tablespoons of soybean paste
  • 1 tablespoon of Sichuan pepper (finely ground)
  • 1 tablespoon of garlic paste
  • 1 tablespoon of white vinegar
  • 2 tablespoons of vegetable oil
  • 1 cucumber (thinly sliced)
  • 1 handful of coriander leaves (chopped)
  • Salt to taste

Steps and instructions

  1. In a large mixing bowl, gradually mix the mung bean starch with 500ml of water until fully dissolved.
  2. In a pot, bring the remaining 500ml of water to a boil.
  3. Slowly pour the starch mixture into the boiling water, stirring constantly.
  4. Continue to cook and stir for about 5-10 minutes until the mixture thickens into a transparent gel.
  5. Pour the gel into a flat tray and spread evenly. Allow to cool completely and solidify.
  6. While the gel is cooling, prepare the sauce by mixing together the hot chili sauce, soybean paste, Sichuan pepper, garlic paste, and white vinegar in a bowl.
  7. Heat the vegetable oil in a small saucepan until it's hot but not smoking, then pour over the sauce. This will activate the flavors of the ingredients.
  8. Cut the cooled and solidified starch gel into thin, flat noodles.
  9. Combine the noodles, sauce, cucumber slices, and chopped coriander in a large bowl. Toss until the noodles are well coated with the sauce.
  10. Add salt to taste, then serve your Laping immediately for the best taste experience.

Tools for making

  • Mixing Bowl - A large bowl for mixing the mung bean starch and water.
  • Pot - A pot for boiling water.
  • Flat Tray - A tray for pouring and cooling the starch gel.
  • Saucepan - A small saucepan for heating the vegetable oil.
  • Large Bowl - A bowl for combining the noodles, sauce, cucumber slices, and coriander.

Recipe variations

  • Use potato starch or cornstarch instead of mung bean starch for a different texture.
  • Replace the hot chili sauce with a milder chili sauce or add more if you prefer a spicier flavor.
  • Substitute the soybean paste with miso paste for a slightly different taste profile.
  • Add thinly sliced cooked chicken or beef to make it a meaty dish.
  • Include other vegetables such as bell peppers, carrots, or bean sprouts for added crunch and flavor.
  • Experiment with different herbs and spices like cilantro, basil, or green onions to enhance the aroma.
  • Add a squeeze of lime or lemon juice for a tangy twist.
  • For a vegetarian or vegan option, omit the meat and use vegetable broth instead of water.
  • Try using different types of vinegar like rice vinegar or apple cider vinegar for a unique flavor.
  • Garnish with sesame seeds or roasted peanuts for extra texture and nuttiness.

Recipe overview

Laping is a popular street food originating from Tibet, known for its unique texture and flavorful, spicy sauce. It's made with mung bean starch transformed into a jelly-like consistency, then cut into flat noodles and tossed with a zesty, piquant sauce. This recipe walks you through the process of creating the mung bean noodles from scratch and preparing the traditional sauce, which includes hot chili sauce, soybean paste, and Sichuan pepper. Expect a refreshing, spicy, and savory dish that's perfect for a snack or a light meal. The recipe also includes cucumber and coriander, adding a refreshing crunch and bright flavor. Cooking Laping is a wonderful way to experience Tibetan culture right in your own kitchen. So, get ready to embark on a culinary journey to the streets of Tibet with this unique and delicious recipe!

Common questions

  1. Can I use a different type of starch instead of mung bean starch? No, mung bean starch is essential for the texture and taste of Laping. It cannot be substituted with other starches.
  2. Can I adjust the spiciness of the sauce? Yes, you can adjust the spiciness by adding more or less hot chili sauce according to your preference.
  3. How long does it take for the gel to solidify? It usually takes about 1-2 hours for the gel to completely cool and solidify.
  4. Can I refrigerate the solidified gel overnight? Yes, you can refrigerate the solidified gel in an airtight container overnight if you want to prepare ahead of time.
  5. Can I add other vegetables to the dish? Yes, you can add other vegetables like shredded carrots or bean sprouts for additional crunch and flavor.
  6. Can I make the sauce in advance? Yes, you can make the sauce in advance and store it in the refrigerator for up to 3 days. Just remember to mix it well before using.
  7. Is Laping served hot or cold? Laping is traditionally served cold or at room temperature. It is a refreshing dish, especially during hot weather.
  8. What if I don't have Sichuan pepper? If you don't have Sichuan pepper, you can substitute it with regular black pepper. However, Sichuan pepper adds a unique flavor to the dish.

Serving dishes and utensils

Origin stories

Nestled in the heart of the Tibetan plateau, Laping holds the status of a much-loved street food. Originally savored by Tibetan monks as a simple, sustaining meal during long meditation retreats, this spicy mung bean noodle dish has now captured the taste buds of people far and wide across the Himalayan region. The unique process of turning mung bean starch into jelly-like noodles is a culinary skill passed down through generations. Today, this humble dish, with its fiery sauce and refreshing cucumber, is as much a part of summer in Tibetan communities as the sound of prayer wheels spinning in the breeze.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.