Tibet

Laphing

Name: Laphing
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Tibetan
Ingredients: 2 cups washed for its starch maida (all-purpose flour, plain flour); Water, for washing; a pinch for yellow laphing turmeric (ground turmeric); Salt, to taste; 1 tsp for greasing cooking oil (vegetable oil); 3 tbsp chinese chilli oil; 5 cloves crushed garlic; 1 tbsp soy sauce; 2 tsp vinegar; 1 tsp toasted sesame seeds; 2 stalks spring onion (green onion, scallion)

Cold, slippery starch sheets rolled with chilli oil and garlic. Fiery, tangy and wonderfully odd.

90 minTime

7 gProtein each

hotSpice

Majnu ka Tilla favourite2 chapters · 1 min read

Make it your way

Grandma's wayTibetan yellow laphing.

The original

332kcalsame

7 gproteinsame

2 gfibresame

90minutessame

Laphing.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups, washed for its starch

Waterfor washing

Turmeric (ground turmeric)a pinch, for yellow laphing

Saltto taste

Cooking oil (vegetable oil)1 tsp, for greasing

Chinese chilli oil3 tbsp

Garlic5 cloves, crushed

Soy sauce1 tbsp

Vinegar2 tsp

Sesame seeds1 tsp, toasted

Spring onion (green onion, scallion)2 stalks

Method

5 steps

1Knead maida into a dough with water, rest 30 minutes, then knead it under water to release the starch; keep the gluten.
2Let the starch water settle 2 hours, pour off the clear top and whisk in turmeric and salt.
3Pour thin layers into greased plates and steam 3 minutes each; steam the gluten until spongy.
4Cool, then brush each sheet with chilli oil, garlic, soy and vinegar, lay gluten strips on top and roll.
5Slice and top with more sauce, sesame and spring onion. Serve cold.

Serve it like this

Serve cold in a shallow bowl, rolls sliced, sauce pooled on top, sesame and spring onion over.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tibet

Laphing

Cold, slippery starch sheets rolled with chilli oil and garlic. Fiery, tangy and wonderfully odd.

90 minTime

7 gProtein each

hotSpice

Majnu ka Tilla favourite2 chapters · 1 min read

Make it your way

Grandma's wayTibetan yellow laphing.

The original

332kcalsame

7 gproteinsame

2 gfibresame

90minutessame

Laphing.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups, washed for its starch

Waterfor washing

Turmeric (ground turmeric)a pinch, for yellow laphing

Saltto taste

Cooking oil (vegetable oil)1 tsp, for greasing

Chinese chilli oil3 tbsp

Garlic5 cloves, crushed

Soy sauce1 tbsp

Vinegar2 tsp

Sesame seeds1 tsp, toasted

Spring onion (green onion, scallion)2 stalks

Method

5 steps

1Knead maida into a dough with water, rest 30 minutes, then knead it under water to release the starch; keep the gluten.
2Let the starch water settle 2 hours, pour off the clear top and whisk in turmeric and salt.
3Pour thin layers into greased plates and steam 3 minutes each; steam the gluten until spongy.
4Cool, then brush each sheet with chilli oil, garlic, soy and vinegar, lay gluten strips on top and roll.
5Slice and top with more sauce, sesame and spring onion. Serve cold.

Serve it like this

Serve cold in a shallow bowl, rolls sliced, sauce pooled on top, sesame and spring onion over.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Laphing

Make it your way

Ingredients

Method

Laphing

Make it your way

Ingredients

Method

Make it a meal