Laphing Recipe: How to Make Restaurant-Style Laphing at Home

One such item that has revolutionised the city’s culinary landscape is Tibetan cuisine. While we gorge on momos everywhere, there is a Tibetan speciality called “laphing” that is only served in certain establishments.

It comes in both vegetarian and vegan varieties.

In northeast India, laphing is a cold, spicy noodle that is typically consumed as a snack. This cold noodle is prepared with starch from potato, wheat, or moong dal and is then marinated overnight in a hot sauce comprised of soy sauce, red pepper flakes, salt, vinegar, garlic, and other ingredients. These medium-sized noodles are loaded with meat or non-meat contents of your choosing and served with a hot sauce

Ingredients

1. Maida (All Purpose Flour)

2. Salt, Water and Garlic

3. Turmeric Powder or Yellow Food Color

4. Yeast or Baking Powder

5. Cooking Oil

6. Red Chilli Powder and Sichuan Pepper

7. Ajino Moto (Optional)

8. Soy Sauce

9. Vinegar

Method

1. Make a maida dough first, cover it, and let it rest for at least 20 to 30 minutes. When the dough is prepared, separate the starch and gluten from it by covering it with water in a container.

2. You’ll notice starch and gluten have begun to separate after firmly pressing the dough in the water. Cover the gluten portion that will be used for the fillings and the starch water now for two to three hours. With running water, wash the gluten.

3. Add 1/2 tsp of baking powder or yeast. Mix it well, then set it aside for 5 to 10 minutes to rest.

4. Place the gluten on the oil-greased steamer tray and cook it for 15 to 20 minutes. We will use soft, fluffy gluten bread as the filler once it is done.

5. Use 4-5 minced cloves of garlic, 3 teaspoons of red chilli powder, salt, Sichuan pepper, Ajinomoto, and water to make the chilli paste.

6. Mix it thoroughly before adding 100ml of hot oil. The chilli paste is prepared.