Laphing is a popular spicy street dish usually made from cold mung bean or potato starch. The starch is blended with water and then boiled and stirred until reaches the right consistency. Once it does, it is poured into containers to cool and set into jelly sheets.
Once cool and set, these slippery jelly sheets are then either cut into thick strips, thin slices or cubes and garnished with crushed dried chilli, hint of mouth tingling Sichuan peppercorns, cilantro, green onion, soy sauce, chilli oil and garlic water. The addition of the mouth tingling Sichuanese peppercorns in this dish betrays its Sichuanese origins. Known as Liang Fen in Chinese, it is popular in Northern provinces of China.
The Tibetan version of this dish, however, is more silky as compared tho the Sichuanese/Chinese one (which is more floury and chewy). The sauce recipe is also a bit different too. Tibetans only appreciate a hint of peppercorn in this dish and aren't as indulgent with the mouth tingling peppercorn as their Sichuanese or Chinese counterparts.
In India and Nepal, you can find this dish being sold by street vendors operating with just a small table and a few stools on the street or in simple stall kitchens. Very often, it is a very good startup business for chefs with future ambitions in the culinary business as the startup cost of this business is relatively small.
Nomad Laphing comes with its own signature blend of sauces and a very complimentary chilli and spice paste topping. Come and enjoy this cool and spicy dish at #NomadTibetanRestaurant today!