Laping (लापिङ्ग) – Street Food From Nepal: How-To | Episode: 7

This video will show you a recipe that has been gaining popularity among Kathmandu valley youths in last 10 to 15 yrs. This delicious food is originally from Tibet.
I am going to show how to make “Laping – लापिङ्ग” at home, also you can follow steps below.

As a start, you are going to need Mung Bean Starch or Potato Starch.
I’m using Potato Starch today.

Here I have 1/2 cup of potato starch.
And 1/2 cup water.

Stir to mix well.
Next we need to boil this in hot water.
Before that, pour few drops of vegetable oil into this storage container…
this will prevent food from sticking.
Here I have 2 and 1/2 cup of simmering hot water.

Add the mix of starch and water from earlier while stirring.
Add slowly while stirring.
It thickens quickly, so keep stirring.
Keep stirring.
It feels thick and I see some bubbles.

Let it cook for few minutes and stir frequently.
It’s ready and enough cooked.
Pouring it out to the food storage container from earlier.
Ensure the surface is flattened.

Going to leave outside in a room temperature for a while and then stick it into the refrigerator overnight with closed lid.
If you are in a hurry generally it’s ready in 3-4 hours.

Here it is after overnight in the refrigerator.
It is hard and looks great.

About to chop into pieces.
Add little water on top to make it easy to cut.
I’m only going to use this half. Let’s slice these.
It’s cold. Again, this dish is served cold.
Let’s slice them more and then side-ways.
It turned out really well.

Let’s start the sauce.
Here are the ingredients for our Tibetan Laping sauce. Adjust or skip per dish size, taste or availability.

1. Green Onions “हरियो प्याज”: 2 pcs. Chopped without leaves.
2. Chili Oil “खोर्सानीको तेल”: 1 and ½ tablespoons. See description section for recipe link.
3. Sesame Seed Oil “तिलको तेल”: 1 teaspoon
4. Ajinomoto “अजिनोमोटो” aka MonoSodium Glutamate (MSG; グルタミン酸ナトリウム): 1 pinch (Optional)
5. Light Soy Sauce “फ़िक्का भटमासको सौस”: 1 and 1/2 teaspoons
6. Dark Soy Sauce “गाढा भटमासको सौस”: 1/4 teaspoon
7. Balsamic Vinegar “बाल्सेमिक विनेगर”: 3 tablespoons (Link: https://en.wikipedia.org/wiki/Balsami…)
8. Freshly Minced or Sliced Ginger “ताजा कोरेको अदुवा”: 1/4 teaspoon
9. Freshly Minced or Sliced Garlic “ताजा कोरेको वा पिधेको लसुन”: 1/2 teaspoon
10. Salt “नुन”: per your taste (note: Soy sauce is already salty)
11. Sugar “चिनी”: 1/2 teaspoon
12. Sichuan Pepper Powder “टिम्मुरको धूलो”: 1/4 teaspoon (Link: https://en.wikipedia.org/wiki/Sichuan…)

First, stir-mix sliced Ginger and Garlic in few spoons of water.
Next, filter water out using mesh coffee-tea strainer.
Add remaining ingredients one by one that same bowl starting with Sesame Seed Oil, Dark Soy Sauce, Balsamic Vinegar, Light Soy Sauce, Ajinomoto, Green Onions, Sugar, Salt and Sichuan Pepper Powder.

Let’s stir and mix.
Aroma from Green Onions and Sichuan Pepper is irresistible.
Pouring sauce on top of our Laping and then Chili Oil on top.
It’s ready to be stirred and eat.

Please try this recipe and let us know how it went.

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