Thanks for creating this recipe! Liang Pi prepared this way shouldn’t be too sticky but its texture is not exactly as slippery as the ones prepared in the traditional way (dough rinsing) which I explained in my post. Happy cooking! Please do not use without permission. Factors such as brands purchased, natural variations in fresh ingredients, etc. You also need: Many thanks. Also included in … This dish will bring back a lot of childhood memory. The time between making and eating. Just make sure it remains covered, or it will dry out.Â, Strain the starchy water through a fine meshed strainer into another large bowl, to remove any dough solids that may have slipped by.Â, Set aside for at least 6 hours or overnight. Don't subscribe Replies to my comments They will keep for 2-3 days. Just make sure they're tightly covered, or they can dry out! Looking for more authentic recipes? Looking forward to perfecting homemade liangpi :). (I’m allergic to wheat). They tend to be less elastic when steamed without a lid. Absolutely! Knead the dough again by hand for about 1 minute until it forms a smooth ball. Brush a thin layer of oil on its surface. 24:36. They should be small enough to fit into your wok (or deep frying pan); They should be light enough to float on the water; It’s better to use a non-stick tray. When all the water is poured off, use a metal spoon or ladle to scrape the starch from the bottom of the bowl, and stir the thick liquid so the mixture is completely homogeneous throughout (there should be no lumps of starch remaining). It has become popular throughout China and even abroad for good reason. Tap here to receive our FREE top 25 recipe book! Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. So happy to know that you cooked perfect Liangpi. 2. Next, add a cup of water and wash again for a few minutes by hand to really squeeze out the last remaining bits of starch. Newest products, latest trends and bestselling items、cold noodles:Groceries, Items from Singapore, Japan, Korea, US and … This is definitely a full-day or two-day process (but so worth it!!!). The holes were pretty small and it tasted more like the texture of bean curd than of kaofu, but I’m not sure if it was an issue with the washing process or how we steamed it. Basically, divide whatever your starch weight is in half, and that is the weight/volume of water you need (when measuring water, 1g = 1 ml).Â. Keep refrigerated for at least 8 hours or overnight. Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. will change the nutritional information in any recipe. Hanzhong Liangpi– This spicy dish is named after a city in the southwestern part of Shaanxi. When else would you ever make a dough and then start bashing it in a bowl of water?Â. Add 2 more cups of fresh water to your dough and wash again for 3 minutes. Thanks! Newcomers might read the Anglicization of liangpi, “cold skin noodles,” on a menu and imagine receiving a plateful of julienned boiled pig skin, but these are actually made from wheat starch. « Chinese sausage fried rice (腊肠炒饭), Mango sago with grapefruit (杨枝甘露) ». Do this step (with 1 cup fresh water) 3 times, for a total of 6 “washings” thus far. When you’ve poured off all the water, use a metal spoon or ladle to scrape the starch from the bottom of the bowl. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far.Â. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. I totally understand! If you have leftover noodles, transfer them to an airtight container, and refrigerate. Learn how your comment data is processed. 1 pinch salt (盐) It’s not just the flavor. – I was a bit confused by the step of pouring out the water from the settled starchy water. Hi there, If using a mixer, turn the mixer on low speed (usually the “stir” setting), while gradually pouring in the water until you have a shaggy dough. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Some use a simple “unwashed” flour and water mixture. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. Here’s the back of the package (click to enlarge). I’m sure the process will be enjoyable as well. Even though I was full. However it is really worth the popularity. 1 tablespoon Chinese chilli oil (油泼辣子) The Woks of Life LLC © 2013- 2020 | Privacy Policy. Liang Pi: cold skin noodles, the simple way (凉皮), Three indispensable ingredients to season. I can serve liang pi noodles to my family regularly now. You will have about three total batches. We ended up with three layers: a very dense layer of starch at the bottom of our bowl, a starchy water layer in the middle, and a clearer water on top. It was very time consuming still but the moment when I served it to my family it was all worth it! Thanks! Cucumber (黄瓜) Through a sieve, pour the mixture into a bowl then cover with cling film. Strain the starchy water through a fine meshed strainer into another large bowl, to remove any dough solids that may have slipped by. Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the … Thank you for letting me (and other readers) know. (You’ll have to massage it longer to remove the remaining starch. You only need to brush oil once. You can also subscribe without commenting. That’s right, you’re gonna learn how to make your own fresh liangpi using just flour, water, and salt. I’m going to make a clarification in the post re: the starchy layer! Brush a thin layer of oil onto a small, light baking tray / sheet pan (see note 1). Looking forward to making this tonight/tomorrow :). Cover and rest for 30 minutes. Or do you wash it with the same cup of water three times to make sure you get all the starch out? Did you let it relax? Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Thanks for the easy recipe! This dish is known as Xing Zhou Mi Fen (星洲米粉) in Singapore. You will see a layer of clear water on top. Foodie heaven: Delicious food is abundant in Singapore, including Halal food. After boiling four pounds of dried wheat noodles in the same water, the starch they’d thrown off formed a noodle-like film on top of the water. In northwestern areas of China, it is often called liangpi zi (凉皮子). It’s a bit of a process, but if you’re craving these noodles or would like to try them for the first time, it’s a cool bit of “project cooking” with a delicious reward at the end!Â, Liangpi noodles can be made with either wheat or rice. While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. The entire process of how liang pi is made is so fascinating to me so it was fun to recreate at home. HOW TO MAKE SOY FAUX MEAT! Happy to help clarify! Do this step (with 1 cup fresh water) 3 times, for a total of 6 “washings” thus far. Just make sure they’re tightly covered, or they can dry out! That should also help answer your question about pouring off the water. That dense layer of starch pretty much stays put if you’ve let it sit for at least 6 hours, and you can easily pour off all the water. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! (You’ll have to massage it longer to remove the remaining starch. Two possible reasons: 1. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) Xiexie ni, Wei! There should be no lumps of starch remaining. Hi! And make sure you cover the wok with a lid when steaming the noodles. In my experience, the extra noodles that got put away in the fridge overnight really lost the elasticity, so will need to try leaving it out, for at least a few hours anyways. Will try as soon, as it’s getting warmer here. Gently place the tray on the water to float. Mix 200g rice flour, 60g corn starch and 530g water (the quantity may vary slightly) together and then leave it to set for 20 minutes or so. To prepare, Boil the liangpi noodles for 8-10 minutes until al dente. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. 1/2 teaspoon toasted sesame oil (香油) You can’t shortcut this step––believe me, I tried! Good luck! This is a fantastic way to cook liang pi without having to wash the flour dough. Some methods use just pure wheat starch and water. To see how we like to serve our liangpi, check out our Spicy Cold Skin Noodles recipe. The westernized Singapore Noodles consists of rice noodles with egg, sliced Char Siu (sticky Chinese pork), shrimp (or prawns), curry powder, a succulent soy and Chinese wine based sauce, and crisp vegetables. There are Liangpi, Roujiamo, Caijiamo, hot and sour noodles, Shan’xi style steamed roll, Biang Biang Mian (noodles) and etc. If I want to make rice noodles, do I do exactly the same thing — replacing the amount of flour with the same amount of rice? If your tray does not have a non-stick coating, you will need to brush it with oil each time before you pour in the batter. (There is some risk of splashing with this first step since this is the most water you will use at one time, so you may choose to do this first step by hand.). As you make your noodles, oil them thoroughly and stack on top of one another.Â, When you run out of batter, measure out another 300g of the starch. 1-2 cloves garlic, minced (蒜) If you have leftover noodles, transfer them to an airtight container, and refrigerate. The only layer you want to keep is the dense layer of starch at the bottom. Xun Qin Ji Shaanxi Noodles in Tiong Bahru, Singapore How cool is it that there are more and more Shaanxi places showing up? Knead the dough again by hand for about 1 minute until it forms a smooth ball. Indeed, the texture of liangpi is similar to fresh rice noodles, like those in my mom’s homemade rice noodle recipe. Remove the bowl from the fridge. As you make your noodles, oil them thoroughly and stack on top of one another.Â, To see how we like to serve our liangpi, check out our. Cover and rest for 10 minutes. Try cutting the recipe in half rather than by a third. They’re made in the same process! Do this step (with 1 cup water) 3 times, for a total of 6 “washings” thus far. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. – When we steamed our kaofu, it ended up very dense and not spongy at all. This is your noodle batter. Cover with a lid. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far. Look forward to hearing more about your adventure in the kitchen. Hi! Slice the noodles into strips of desired width then put into serving bowls. It’s my great pleasure to share the recipe. To prepare, add noodles and wheat gluten to a bowl. Fresh chilli (辣椒). Remember that it must be able to fit in your steamer. ! When completely cool, discard all the spices then add black rice vinegar and minced garlic. I can definitely relate to your feeling. Carefully spoon out the water, then stir the batter very well. Sarah is the older daughter/sister in The Woks of Life family. The spongy texture of the, makes it PERFECT for soaking up tasty sauce.Â. I used to love eating these in Beijing. It was always such a treat. This recipe will show you how to make liangpi in the way it was originally intended.Â, It does take some work, but if you can’t find prepared liangpi at your local Chinese market, or just want a bit of a fun science project to do on a weekend (this is great to do with kids), give this recipe a try. Notify me of followup comments via e-mail. Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. Not the worst thing in the world. Bring water to a boil in your steamer. Add 150 ml water to make more batter. Lay noodles one on top of another (see note 2). Basically, divide whatever your starch weight is in half, and that is the weight/volume of water you need (when measuring water, 1g = 1 ml). While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. When you run out of batter, measure out another 300g of the starch, and add 150 ml water to make more. That batter is then steamed in thin sheets, which can then be sliced into noodles. That’s right, you get two products for the price of one. Rinse noodles with cold water and drain. I’m reminded of the time I was making sesame noodles for a big party. You should either start this recipe the night before you plan to eat these noodles (if you want them for lunch), or early in the morning on the day of (if you want them for dinner). It has become popular throughout China and even abroad for good reason. Just had an amazing meal! This is another famous Gan Mian Pi brand in Xi'an. Rinse liangpi noodles and gluten, remove- it’s meant to be eaten dry. Looks to be meat free but check for yourself. Oh my God! When your noodles are done and cooled, slice them, and slice the gluten. Top it off with our soothing bubble tea! My pleasure to share Juliane! Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor – China. It felt wasteful but I didn’t know what else to do with it. Singapore Mei Fun (Mai Fun) recipe with Char Siu pork, carrot, red onions, shrimp and napa cabbage. After you’ve strained off your third batch of starchy water, add 1 cup of fresh water to the dough, and massage for 4 minutes. Boil gluten for around the same amount of time. Hello Wei, after I mix the flour with water, can I leave it in the fridge for a day or two if I’m not able to cook it right away? Liangpi is served cold, they are served in every season, including Halal food recently shared a liangpi. Been replaced with the dough recipe with rice flour Wei, the texture of main... Minced garlic fresh Chinese liangpi noodles, Roujiamo ( Burgers ), and Kaitlin– a family of cooks. 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