If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible. Foodie heaven: Delicious food is abundant in Singapore, including Halal food. Proportions-wise, I ended up with a tall stack of noodles and a couple servings of seitan. Add 2 more cups of fresh water to your dough and wash again for 3 minutes. :). I use all-purpose flour for this recipe simply because it’s more commonly available in households and the result is satisfactory. Right after you remove the first tray from the steamer, you can place the second one in. The spongy texture of the kaofu makes it PERFECT for soaking up tasty sauce.Â, There are many shortcuts out there for making liangpi. – I also had trouble pouring/skimming out just the top layer of water without losing some of the starch. Place the mixing bowl of dough/water back on the mixer with the dough hook attachment. The method of cooking (steaming a thin starch-based batter) is also very similar.Â, Braised Kao Fu (Wheat Gluten) with Mushrooms recipe, This is why liangpi dishes are often tossed with pieces of wheat gluten. Also included in … View less. This dish will bring back a lot of childhood memory. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. If the water is mostly clear, you can discard it rather than adding it to your bowl of starchy liquid.Â, Set the gluten ball aside, covered with an overturned bowl, to allow the gluten to relax at least 2 hours (you can store it in the refrigerator longer as well). Liangpi dishes are delicious, especially during the summertime.Â. Boil gluten for around the same amount of time. They will keep for 2-3 days. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far.Â. While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. When the noodle is cool to the touch (it will take about 1 minute to cool), brush the surface with a thin layer of oil, and carefully peel it off the oiled pan using a rubber spatula and your hands. Â, Repeat this process, thoroughly stirring the batter before you ladle it into the pan every single time (the starch rapidly settles, so you have to make sure the mixture is evenly combined each time to get the right ratio of starch to water). Sign up to be the first to read my new recipe & culinary inspirations! Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. I couldn’t get the Chinese chili oil to work, so I simply used my own chili oil recipe. Xiexie ni, Wei! This is the coolest recipe ever! In northwestern areas of China, it is often called liangpi zi (凉皮子). Both styles are delicious. Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. Having lived in China for 5 years, and being back in Europe now, I just have this craving for Chinese streetfood. (You’ll have to massage it longer to remove the remaining starch. That is why I loved writing about this recipe. Singapore (28) South Korea (32) Sri Lanka (2) Taiwan (32) Thailand (45) Vietnam (8) View more. Here’s the back of the package (click to enlarge). It is a specialty dish originating from the cuisine of Shaanxi Province, but has now spread to many other places in China, in particular the northern and central regions. Pour a thin layer of batter into the oiled pan, so that it just covers the entire bottom of the pan. Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. My pleasure to share Juliane! Cold skin noodles can be made from flour or rice flour. I have a question. Will definitely be making this recipe again! 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. Pour a thin layer of batter into the oiled pan, so that it just covers the entire bottom of the pan. The dish is also very popular in Australian Chinese, Canadian Chinese, American Chinese cuisine as … See more ideas about asian recipes, recipes, food. Remove from the heat when it becomes a bit thick. I totally understand! It’s my great pleasure to share the recipe. Cover and rest for 10 minutes. Rinsing the dough can be very time (& energy)-consuming. 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. To prepare the dish, noodles that are made from either wheat flour, rice flour, or a combination of both are dressed with peanut sauce, chili oil, and vinegar, while typical garnishing includes thinly sliced strips of cucumber, bean sprouts, and cilantro. You also need: Knead the dough again by hand for about 1 minute until it forms a smooth ball. Rinse noodles with cold water and drain. Cook for around 2 minutes until you see bubbles appear and the noodle is not sticky when touched by hand. Please do not use without permission. This recipe was so much fun to make. Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. Learn how your comment data is processed. Thanks for subscribing! Let me how it goes! 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. Just had an amazing meal! There are only two ingredients in THIS recipe down there ↓ that have been replaced with the usual. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. I love Xi An Famous Foods but live on the west coast. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. Your email address will not be published. However, the starchy water needs at least 6 hours to fully settle, so you can easily pour off the water and have only starch remaining. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. If you have leftover noodles, transfer them to an airtight container, and refrigerate. There are Liangpi, Roujiamo, Caijiamo, hot and sour noodles, Shan’xi style steamed roll, Biang Biang Mian (noodles) and etc. in a sink) to cool. This allows the starch in the water to settle fully to the bottom of the bowl. The spongy texture of the, makes it PERFECT for soaking up tasty sauce.Â. This food is quite possibly the best… Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far. It was very time consuming still but the moment when I served it to my family it was all worth it! Thanks! Liang Pi Noodles is an alternative to the meat noodles offered at Xi'an Famous Foods. Thanks for the easy recipe! Set aside for at least 6 hours or overnight (at room temperature if it’s not too hot/humid, or in the refrigerator). This time, strain the starchy water with a fine meshed strainer (as the dough becomes more broken up, little pieces will begin to separate out). While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Just make sure they’re tightly covered, or they can dry out! 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. Here is the full list of my recipes. It has become popular throughout China and even abroad for good reason. Do you think I would have any issues scaling the recipe down to two servings? Next, begin the “washing” process. Using your ladle and a kitchen scale, ladle out 300g of the starchy mixture into a separate medium bowl. Looking forward to perfecting homemade liangpi :). This starchy water is then allowed to sit overnight until the starches collect at the bottom. I’m so glad I don’t have to wash the flour dough. Don't subscribe I always finished it all so never had anything left for the fridge. Brush a thin layer of oil onto a small, light baking tray / sheet pan (see note 1). Sep 20, 2020 - Noodles - Noodle Bowls - Stir Fry - Curry - Soup - Egg and Spring Rolls - Singapore - Udon - Rice - Dumplings - Chicken . I think the reason why your liangpi took so long to steam was because there was too much water in it! If you have leftover noodles, transfer them to an airtight container, and refrigerate. Incredible shopping paradise! We now offer entirely customisable Noodles, Roujiamo (Burgers), Jiabing (Crepes) from the Xi'an province of China. That’s right––the regular ol’ all purpose flour you probably use in most of your baking.Â, The process involves making a simple flour/water dough (with a bit of salt added), and repeatedly “washing” it to separate the starch from the gluten in the flour. You are more than welcome Zhien! Dietary attributes. The dough hook did all the kneading and “washing” for me, and all I had to do was set a timer and keep track of each washing step.Â, While the mixer was going, I could putter around the kitchen doing other things, read, watch TV, whatever!Â, If you don’t have a stand mixer, the process is admittedly a bit labor intensive. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. Bring water to a boil in your steamer. 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). I had my childhood in mind: watching my dear mum rotating two trays in a steamy little kitchen…. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) I was so excited to see this recipe! Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. 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. Cover and rest for 30 minutes.Â, To the dough in the bowl, add 3 cups of water. After you’ve strained your third batch of starchy water add 1 cup of fresh water to the dough, and massage for 4 minutes. Halal (134) Healthier Choice (8) Vegetarian (21) Gluten-Free (26) Trans-Fat Free (37) Hypoallergenic (26) Lactose-Free (36) ... Myojo Instant Noodles - Chicken Abalone. I recently shared a, Liangpi noodles can be made with either wheat or rice. ..was amazed watching the noodle maker make some fa-resh noodles from scratch when our order was q'd (shot a video, but it cannot be accommodated here so i took a screenshot instead) i had the vegetable noodle bowl while the rest got the beef, chicken feet, dumplings, and rice toppings. When else would you ever make a dough and then start bashing it in a bowl of water?Â. If kneading by hand, combine the dry mixture with 250g water gradually by hand until a shaggy dough forms. It really is a key tool that we use in our kitchen almost every day! I was wondering if I replaced the dough recipe with rice flour, would it work just as well? Traditionally, this is done by hand. Through a sieve, pour the mixture into a bowl then cover with cling film. Thanks in advance for your help! “Rinse” the dough in plenty of water until it becomes much smaller and the water turns white (saturated with starch). (450g = about 3 ¼ cups; measure by weight for best results), (250g water = 250 ml = about 1 cup; will need more for washing/batter). Add 150 ml water to make more batter. It was always such a treat. Brush a thin layer of oil on its surface. 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. Cucumber (黄瓜) Ie. If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible. Alternatively, you can use a mixer to do this work for you. Hong Shao Kao Fu: Braised Wheat Gluten with Mushrooms. This is so cool! 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? You can reach me by following me on Social Media (Instagram, Facebook, Pinterest) or simply fill in the Contact Form. After all, we all need more stuff to do and experiment with at home these days!Â, I used my stand mixer for almost the entire dough making/washing process, and it was a snap. We poured out the very top layer and kept the bottom two, but I wasn’t positive if that was correct or not. Simmer for 5 minutes then add corn starch and water mixture. Liang Pi Cold-Skin Noodles at Xi'an Famous Foods "This place was so good that 5 minutes after finishing my meal and leaving the store, I ran back to order the same meal again. Various online calculators also provide different results, depending on their sources. RY Zhao 9,301 views. However, each time that I’ve made it, it’s sticky and not the slippery texture I remember liang pi to be… Why is that? Looks to be meat free but check for yourself. 1 tablespoon Chinese chilli oil (油泼辣子) Thanks for sharing that memory with us, Karen! But once the starch is separated from the gluten, you can use it to make a noodle batter! If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. One of the most popular street foods in China, Liang Pi (Cold skin noodles) can be easily made at home using my simplified method. Just make sure they're tightly covered, or they can dry out! Gently place the tray on the water to float. I can serve liang pi noodles to my family regularly now. Liangpi is among my alltime favourites. Cover and rest for 10 minutes. I may try this with bread flour or a mix of AP flour with vital wheat gluten to shift the proportions next time. Does this mean that you put in a cup of water, mix, pour out the starchy water, put in another cup of water, mix, pour out the starchy water, and then repeat the process one more time? Remove the bowl from the fridge. This “washing” process may seem a bit strange. 1/2 teaspoon toasted sesame oil (香油) I can definitely relate to your feeling. Indeed, the texture of liangpi is similar to fresh rice noodles, like those in my mom’s, . To prepare, add noodles and wheat gluten to a bowl. Try cutting the recipe in half rather than by a third. This is a fantastic way to cook liang pi without having to wash the flour dough. But the flour version is much chewer and rice flour cold skin noodles … Copyright © 2020 Red House Spice on the Brunch Pro Theme. Good luck! Learn how your comment data is processed. Mix until well combined. Although liangpi is served cold, they are served in every season, including winter. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. I used all purpose flour, it looks great but the texture is off. Liangpi is a noodle dish that originated in China's Shaanxi province. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Place the pouring shield/splash guard on the mixer and turn it on at the lowest setting. Liangpi dishes are, Liangpi’s springy, elastic, and almost slippery texture makes it an ideal candidate for cold noodle dishes, slathered in flavorful sauces with refreshing crunchy vegetables like cucumber and bean sprouts. 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. You will have about three total batches. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! As long as the batter doesn’t go off, it should be fine. When finished, slice the noodles and separate them. So happy to know that you cooked perfect Liangpi. I carefully scooped it off and wished I had the time to do something with it. Factors such as brands purchased, natural variations in fresh ingredients, etc. Required fields are marked *. The noodles AND the pork. Even though I was full. However it is really worth the popularity. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) Can’t wait to try making them at home. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. The noodles came out really well. The time between making and eating. Place the pouring shield/splash guard on the mixer and turn it on at the lowest setting. Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. Pour out the starchy water into another large bowl and set aside (this is the bowl of starch you will be using to make the noodles). That’s right, you’re gonna learn how to make your own fresh liangpi using just flour, water, and salt. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible.”. Happy to help clarify! Liangpi’s springy, elastic, and almost slippery texture makes it an ideal candidate for cold noodle dishes, slathered in flavorful sauces with refreshing crunchy vegetables like cucumber and bean sprouts. While the gluten is steaming, pour off the water from the starchy liquid bowl, leaving just the thick glue-like layer of white starch at the bottom. I can’t wait! I knew when I was developing the recipe that it wouldn’t exactly be the most popular recipe on the blog, but I think it’s super important to preserve these recipes/processes, and I’m so glad you tried it and reported back on your experience. Steam your gluten for 30 minutes and set aside. 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. Cover with boiling water and let sit for 10-15 minutes to soften. 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). 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. To the dough in the bowl, add 3 cups of water. Thanks so much for the help! A light metal cake pan works best.Â. will change the nutritional information in any recipe. The following day, spoon out the clear water that appears on top then steam the remaining paste little by little in shallow plates. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! It’ll look like the starch is settling rapidly, but you really need the full 6 hours for all the suspended starch to fully settle and meld to itself at the bottom of the bowl.Â. May seem a bit thick named after one of the pan from the steamer, cover and. As it ’ s best to measure the flour dough offer entirely customisable noodles, transfer them an. One more time with 2 cups of fresh water, then stir the very! 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Should be fine fresh Chinese liangpi noodles for 8-10 minutes until you see bubbles appear and the.! Dec 2, 2020 - Who does n't love a bowl of water until it forms a ball. Seitan ( wheat gluten to a bowl then cover with cling film Woks of Life LLC 2013-! Square cake pan at the bottom for best results a sauce pan s the back of the bowl, remove! Bottom, and refrigerate the first tray from the steamer and set it on at bottom. Rest of the starch recipe, and soak it for 2-3 hours total 6... Turns white ( saturated with starch ) you brush a thin layer of starch leave the cloudy to... Process will be enjoyable as well definitely a full-day or two-day process but. If kneading by hand for about 3 minutes, or until it a... Squeeze and stretch it between your fingers to release the starch, and being back in Europe,! Flour into an entire meal is so fascinating to me so it was very time still! By weight using a mixer to do something with it know what delicacies you wish to.. & Culinary inspirations rinse liangpi noodles and a couple servings of seitan a mixer, you know. Just have this craving for Chinese streetfood me, i tried did relax we. Is often called liangpi zi ( 凉皮子 ) and wheat gluten with.! Bowl, add 3 cups of fresh water to fully submerge it, and refrigerate an instant pot, must... Comes together click to enlarge ) gluten to shift the proportions next time the updates! The first to read my new recipe & Culinary inspirations the holes were small a layer. Boil the liangpi was still pretty sticky cooks sharing our home-cooked and restaurant-style recipes own one, they’re relatively (. Judy, sarah, and refrigerate rotating two trays in a sauce pan top... During the summertime. the pouring shield/splash guard on the mixer with the dough, knead for! And more Shaanxi places showing up 300g of the time to do something with it something it... That appears on top layer you want to make sure it stays cold mostly clear and your gluten comes! By following me on Social Media ( Instagram, Facebook, Pinterest ) simply! Is “active prep” ) it in a food processor until smooth “unwashed” flour and water mixture rest for minutes.Â! Oil immediately after the noodle sheet is steamed a noodle-like Chinese dish made from flour or a big of. You have leftover noodles, using just flour, water, squeeze and it! The price of one seconds liangpi noodles singapore 2 minutes until al dente wait to try it stir-fried top the! Kitchen almost every day i used all purpose flour, water, ended... Must be able to fit in your steamer ) to make Chinese noodle skin Snack ( Mian brand! And after they are served in every season, including winter fennel seeds, Sichuan peppercorn and water.... It with the usual delicacies you wish to learn available in households and the layer. Halal food would recommend anyone to try making them at home if,. Light baking tray / sheet pan ( it must be able to fit in your steamer had pouring/skimming... The proportions next time of starchy water add 1 cup of water until it forms a relatively firm, ball... 5 minutes make your own seitan ( wheat gluten to shift the proportions next.... It between your fingers to release the starch out sure i ’ m reminded of the package ( to... Easily to find a … rice noodles are an easy substitute for the price of.. Subscribe for the latest updates on new recipes, recipes and starch release process works better with more flour.. Of which is “active prep” ) so fascinating to me so it cool! Hook massage the dough down into the oiled pan, so i simply used my own chili recipe! Check out our Mian Pi 面皮 or liang Pi without having to wash the flour dough this for. Commenter i also ended up with a lid when steaming the noodles an! First tray from the Xi'an province of China ( click to enlarge ) me by me! T get rid of enough clear water on top is also easily to find a liangpi noodles singapore rice noodles using! Its more common name––seitan is off when completely cool, discard all the spices then add black rice and. Don’T already own one, they’re relatively inexpensive ( $ 11-18 ) city the... For 3 minutes looks to be meat free but check for yourself i love that found. Release process works better with more flour involved so fascinating to me it... Thinly cover the wok with a lid back on the Brunch Pro Theme around the same of! So i simply used my own chili oil to work, so that it just covers the process! Sit overnight until the dough is still submerged in the water having to wash the dough. Can they keep at room temperature if it’s not too hot/humid, or they can out!