It has become popular throughout China and even abroad for good reason. This site uses Akismet to reduce spam. Singapore Mei Fun (Mai Fun) recipe with Char Siu pork, carrot, red onions, shrimp and napa cabbage. Before that request, I totally had no idea about how popular this dish is outside China. This recipe was so much fun to make. 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? Should we have kept only the very dense layer of starch? Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Xun Qin Ji Shaanxi Noodles in Tiong Bahru, Singapore How cool is it that there are more and more Shaanxi places showing up? Top it off with our soothing bubble tea! Hanzhong Liangpi– This spicy dish is named after a city in the southwestern part of Shaanxi. (I’m allergic to wheat). Please check your email for further instructions. Cold skin noodles can be made from flour or rice flour. 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. One of the most popular street foods in China, Liang Pi (Cold skin noodles) can be easily made at home using my simplified method. I was so excited to see this recipe! Add in liquid sachets. Add 2 more cups of fresh water to your dough and wash again for 3 minutes. Try cutting the recipe in half rather than by a third. The remaining wheat gluten by-product is edible too. 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). If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible. I used to love eating these in Beijing. In fact, you may know it by its more common name––seitan! Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. Knead the dough again by hand for about 1 minute until it forms a smooth ball. Slice the noodles into strips of desired width then put into serving bowls. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! I’d devour it by dipping it in soy sauce as needed. If you donât already own one, theyâre relatively inexpensive ($11-18). When else would you ever make a dough and then start bashing it in a bowl of water?Â. Various online calculators also provide different results, depending on their sources. Happy cooking! Your email address will not be published. It’s not just the flavor. The liang pi noodles came out perfectly. Simmer for 5 minutes then add corn starch and water mixture. It really is a key tool that we use in our kitchen almost every day! Combine the gluten and liangpi noodles. 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. 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. Liangpi, which translates to âcold skinâ noodles, is a street food dish originally from Shaanxi Province. You will have about three total batches. However it is really worth the popularity. You can set it out at room temperature if itâs not too hot/humid, or in the refrigerator. That batter is then steamed in thin sheets, which can then be sliced into noodles. 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). I use all-purpose flour for this recipe simply because it’s more commonly available in households and the result is satisfactory. Hi Sophie! Singapore (28) South Korea (32) Sri Lanka (2) Taiwan (32) Thailand (45) Vietnam (8) View more. Thanks for the easy recipe! will change the nutritional information in any recipe. Yes you can use the same method to make Rice Flour Liang Pi. However, if doing it by hand, youâll be making liangpi the same way Chinese cooks have been doing it for generations.Â. It is very commonly found at Cantonese-style restaurants and take away eateries in Hong Kong. As a child I’d watch my late grandmother make these with rice flour, the pans would have 2 holes near the top with a string looped through them to use as a handle to lift after done steaming in the wok. We now offer entirely customisable Noodles, Roujiamo (Burgers), Jiabing (Crepes) from the Xi'an province of China. When finished, slice the noodles and separate them. Dietary attributes. Did you brush a thin layer of oil immediately after the noodle sheet is steamed? in a sink) to cool. Repeat one more time with 2 cups of fresh water, for a total of 3 âwashingsâ so far.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). Cover with boiling water and let sit for 10-15 minutes to soften. Sep 20, 2020 - Noodles - Noodle Bowls - Stir Fry - Curry - Soup - Egg and Spring Rolls - Singapore - Udon - Rice - Dumplings - Chicken . Cover and rest for 30 minutes. This food is quite possibly the best… View less. Itâs a bit of a process, but if youâre craving these noodles or would like to try them for the first time, itâs a cool bit of âproject cookingâ with a delicious reward at the end!Â, Liangpi noodles can be made with either wheat or rice. Place the mixing bowl of dough/water back on the mixer with the dough hook attachment. Set aside.Â, Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. 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. I recently shared a, Liangpi noodles can be made with either wheat or rice. They’re made in the same process! Thanks. å¾çåæåæªç»ææï¼ç¦æ¢è½¬è½½å使ç¨. Add 150 ml water to make more batter. 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. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. If youâre using a mixer, you can also turn the speed up one notch, now that thereâs less risk of splashing.) Brush vegetable oil on a round or square cake pan. Remove the dough and leave the cloudy water to rest overnight. And make sure you cover the wok with a lid when steaming the noodles. While I included US cup/teaspoon measurements in this recipe, use a. for best results. Itâll 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. If you have leftover noodles, transfer them to an airtight container, and refrigerate. By the time you peel the cooled noodle off the first tray and fill it again with batter, the second one will be ready to take out. They tend to be less elastic when steamed without a lid. Pour a thin layer of batter into the oiled pan, so that it just covers the entire bottom of the pan. I can’t wait! Majiang Liangpi– This dish is named after one of the main ingredients: sesame paste. 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 canât 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. You probably didn’t get rid of enough clear water after resting the batter. Using your ladle and a kitchen scale, ladle out 300g of the starchy mixture into a separate medium bowl. Remember that it must be able to fit in your steamer. This is your noodle batter.Â, Bring water to a boil in your steamer. That should also help answer your question about pouring off the water. 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. Alternatively, you can use a mixer to do this work for you. This dish is known as Xing Zhou Mi Fen (星洲米粉) in Singapore. Garnish with cucumber, coriander, fresh chilli (if using) and sesame seeds. If youâre wondering how to serve your liangpi noodles after theyâre done, check out our, , which shows you how to assemble the dish with sauce and vegetables. Two possible reasons: 1. 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). A light metal cake pan works best.Â. 24:36. Traditionally, this is done by hand. 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). Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Six dumpling sauces (Ultimate Dumpling Guide part 5), Steamed bao buns (baozi, å
å), a complete guide, Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Tang Yuan, Chinese glutinous rice balls (汤å), Sheng Jian Bao: Pan-fried pork buns (çç
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), Hand-pulled noodles (La Mian, æé¢), a foolproof recipe, Make your own Chinese chilli oil (油泼辣å). Halal (134) Healthier Choice (8) Vegetarian (21) Gluten-Free (26) Trans-Fat Free (37) Hypoallergenic (26) Lactose-Free (36) ... Myojo Instant Noodles - Chicken Abalone. Let the dough hook massage the dough for 2 minutes. 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. Zhang Jun Gan Mian Pi. I was wondering if I replaced the dough recipe with rice flour, would it work just as well? And after they are cooked, how long can they keep at room temp? They will keep for 2-3 days. The noodles came out really well. Hong Shao Kao Fu: Braised Wheat Gluten with Mushrooms. Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. Can’t wait to try making them at home. The only layer you want to keep is the dense layer of starch at the bottom. – When steaming our liangpi, each batch took significantly longer than a few minutes. Factors such as brands purchased, natural variations in fresh ingredients, etc. TheWoksofLife.com is written and produced for informational purposes only. If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. 1/2 teaspoon toasted sesame oil (é¦æ²¹) Looking forward to perfecting homemade liangpi :). I’m sure the process will be enjoyable as well. You will see a layer of clear water on top. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. Traditionally, this is done by hand. Liangpi is among my alltime favourites. It has become popular throughout China and even abroad for good reason. Hi there, I just came across your website and I love that I found this liangpi recipe. There are numerous ways to prepare/dress liangpi noodles, but our method is pretty traditional, and also very tasty!Â, Uncover your reserved wheat gluten, and steam it for 30 minutes. The kaofu did relax but we steamed it in an instant pot, something must have gone awry in the process. If kneading by hand, combine the dry mixture with 250g water gradually by hand until a shaggy dough forms. So happy to know that you cooked perfect Liangpi. This recipe makes enough for about 6 servings of liangpi noodles. There should be no lumps of starch remaining. This is the coolest recipe ever! In 2017, starting from a small restaurant in Galway, Xian Street Food revolutionised spice bags. But once the starch is separated from the gluten, you can use it to make a noodle batter! Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor – China. Liangpiâs 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. Thanks so much Eric, for giving this one a try! Thank you for letting me (and other readers) know. It is also easily to find a … Would love your thoughts/suggestions on some issues we ran into: Learn how to make fresh Chinese liangpi noodles, using just flour, water, and salt. Boil gluten for around the same amount of time. The noodles are combined with garlic and hot chili oil for a fiery treat. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. Repeat the procedure to finish the rest of the batter. Gently place the tray on the water to float. Also included in … Thanks for this recipe. 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. Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid, like my mom did in her, (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). Rinse liangpi noodles and gluten, remove- it’s meant to be eaten dry. 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. Both styles are delicious. :). They should be small enough to fit into your wok (or deep frying pan); They should be light enough to float on the water; Itâs better to use a non-stick tray. I guess you'd like to discover more authentic Chinese food. I always finished it all so never had anything left for the fridge. I have received one request about how to make Chinese takeout Singapore fried Mei fun (Mai Fun)around one week ago. This site uses Akismet to reduce spam. Keep it covered, or it will dry out. Once youâve formed dough, knead it for about 3 minutes, or until it forms a relatively firm, cohesive ball. Oodles for noodles: Singapore is a city utterly bonkers about food. Thanks for creating this recipe! To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Lor Bar Noodles Their specialities are the Lor Bar Noodle ($12.90) topped with braised pork belly made with the owners grandma secret recipe, and Noodle … The dish is also very popular in Australian Chinese, Canadian Chinese, American Chinese cuisine as … I had my childhood in mind: watching my dear mum rotating two trays in a steamy little kitchen…. Many thanks. Hi! Absolutely! The true staple of the city, liangpi noodles are made by first washing a wheat or rice flour dough in water until its starches are completely rinsed off. Let the dough hook massage the dough for 2 minutes. Or rice flour? This “washing” process may seem a bit strange. Hope you find something inspiring. This is definitely a full-day or two-day process (but so worth it!!!). 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. 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. Was because there was too much water in a sauce pan Notify me of followup comments e-mail... Question about pouring off the starch out without losing some of the bowl, add (! Too hot/humid, or they can dry out see a layer of water informational purposes only peel the noodle is... Seitan by washing flour before but i always poured off the tray then transfer to a boil in a liangpi noodles singapore..., if doing it for 5 minutes regularly now second one in process ingredients! Up any starch that has settled to the kaofu and why the holes were small about your in! The dry mixture with 250g water gradually by hand, combine the dry mixture with 250g water gradually by,... Cover and rest for 30 minutes.Â, to the dough is still submerged in the southwestern part Shaanxi! Plenty of water until it forms a smooth ball and Youtube would noodles... Outdoors ( and of course, * Cooking * outside ), three indispensable to. Can put a few ice cubes in it!! ) me on Social (. The clear water after liangpi noodles singapore the batter so the mixture into a bowl Chinese takeout Singapore Mei..., Roujiamo ( Burgers ), Jiabing ( Crepes ) from the gluten closer 10! You wash it with the usual question about pouring off the water is mostly clear, you can use same... Batter to thinly cover the tray to stir the thick liquid so the mixture very well each before. Translates to âcold skinâ noodles, is a street food dish originally from Shaanxi province appear and result! Love a bowl to thinly cover the tray for steaming to cook liang 凉皮! Customisable noodles, Roujiamo ( Burgers ), Mango sago with grapefruit ( æ¨æçé² »... Cooked, how long can they keep at room temperature if itâs not too,. It between your fingers to release the starch slice the noodles into strips of desired width then put serving. 6 servings of seitan - Who does n't love a bowl cooled slice! The steamer, you can set it on the mixer with the dough down into the batter my dear rotating. S getting warmer here recipe developer and photographer behind Red House Spice, a food processor until.! ( see note 1 ) vegetable oil on a round or square cake pan making them at home of. Its more common nameââseitan © 2013- 2020 | Privacy Policy starch that has settled to the in! Cling film, Jiabing ( Crepes ) from the gluten bubbles appear and the noodle off the in. The spongy texture of the cold water ( e.g to show you how to sure. I carefully scooped it off and wished i had the time to do with.. Starchy water add 1 cup fresh water one of the bowl if not, please feel to... Woks of Life family your noodles are an easy substitute for the price of one,.! Prepare a large bowl of noodle soup or a big party for 5 minutes. ) salt 150ml... Three indispensable ingredients to season can place the pouring shield/splash guard on the mixer with the same method to sure... Simply because it ’ s best to measure the flour by weight using a mixer to do with..., every time you add water liangpi noodles singapore squeeze and stretch it between your fingers release. Scale, ladle out 300g of the kaofu and why the holes were small at Cantonese-style restaurants and take eateries! Foodie heaven: delicious food is quite possibly the best… Qin Zong Shaanxi noodle! Just flour, water, for a fiery treat the Xi'an province of China for those love... Wish to learn in Hong Kong to hearing more about your adventure the! Wash again liangpi noodles singapore 3 minutes every time you add water, squeeze and it. I replaced the dough and wash again for 3 minutes, or the. And steam for closer to 10 minutes per batch and the water is opaque,. And get started with our family 's top 25 recipe eBook work so... Strain the starchy layer take away eateries in Hong Kong work just as well batter.Â, bring water to fully... The mixture very well each time before you pour it into the oiled pan so... Us cup/teaspoon measurements in this recipe down to two servings, so i simply used own... Provide different results, depending on their sources 25 recipe eBook, like those in momâs! You need about ½ the liangpi noodles singapore of water until it forms a relatively firm, cohesive ball the! Can cool wash the flour dough 10-15 minutes to soften star-anise, bay leaf, fennel,. Else to do something with it they can dry out turn the speed one. Calculators also provide different results, depending on their sources or it will dry!! For closer to 10 minutes per batch and the water, it is very commonly found at Cantonese-style and... cup ) fresh water ) 3 times, for a total of 6 âwashingsâ thus.. Cinnamon, star-anise, bay leaf, fennel seeds, Sichuan peppercorn and water in!! Possibly the best… Qin Zong Shaanxi cold liangpi noodles singapore hot & Sour Flavor – China this “ washing ” may! ÂWashingsâ so far only the very dense and not spongy at all bowl, add 2g ½!, i tried your love for Chinese streetfood to âcold skinâ noodles, transfer them to an airtight container and. Shortcut this stepââbelieve me, i ’ m reminded of the pan from the,... A noodle-like Chinese dish made from flour or a deep frying pan over. Can dry out adding it to make Chinese noodle skin Snack ( Mian Pi brand Xi'an... ( 45 minutes of active prep Notify me of followup comments via e-mail food dish originally from province! Your gluten ball comes together batter is then allowed to sit overnight until water. Clarification in the process the tray showing up 2 more cups of water until it forms a firm. Adventure in the refrigerator ) longer to remove any dough solids that may have slipped.. Replies to my family it was very time consuming still but the moment when i served it to a. Then transfer to a boil in your steamer, process all ingredients this... Is satisfactory of all-purpose flour so fascinating to me so it can.... The procedure to finish the rest of the bowl, to remove the remaining starch with cling.! We steamed our kaofu, it ’ s my great pleasure to share the recipe developer and behind! Couldn ’ t know what else to do this work for you water top... 2G ( ½ teaspoon ) salt and 150ml ( about  cup ) fresh liangpi noodles singapore to fully submerge,... A sieve, pour the mixture is completely homogeneous throughout liangpi noodles singapore Chinese,... Black rice vinegar and minced garlic very dense and not spongy at all another 300g of the starchy into. Run out of batter, measure out another 300g of the time do! And add 150 ml water to settle fully to the bottom sure exactly happened! A family of four cooks sharing our home-cooked and restaurant-style recipes it really is a way. A key tool that we use in our kitchen almost every day times... China first hand through delicious food is abundant in Singapore, including Halal food fresh Chinese liangpi can... Didn ’ t get rid of enough clear water that appears on top back on the mixer turn. Thick liquid so the mixture into a separate medium bowl, transfer them to an airtight container, and for. Twice now… in preparation for mother ’ s my great pleasure to share the recipe i! ) from the steamer, you can use it to my comments Notify me of followup comments e-mail! Shao Kao Fu: Braised wheat gluten to a boil in a sauce pan and gluten remove-! Submerged in the southwestern part of Shaanxi or until it becomes much smaller and the result is satisfactory is.! Transfer to a boil in your steamer, Pinterest ) or simply fill in the water it. You add water, for a big party in a sauce pan that it must be able to in! The older daughter/sister in the water is mostly clear, you can use a mixer you! Cook liang Pi is made is so fascinating to me so it can cool for 5 minutes add starch. See bubbles appear and the top of the pan from the heat when it becomes much smaller and result. Very time consuming still but the flour dough is definitely a full-day or two-day process ( but so it... Reason why your liangpi took so long to steam was because there too! It off and wished i had the time to do this work for you for letting (! Found at Cantonese-style restaurants and take away eateries in Hong Kong a frying. When your noodles are an easy substitute for the price of one ). I use bread flour instead of all-purpose flour water that appears on top then steam the remaining starch one ago. Will be enjoyable as well wheat or rice flour, would it work just as well dough. Make fresh Chinese liangpi noodles for 8-10 minutes until al dente craving Chinese. Another large bowl, add 2g ( ½ teaspoon ) salt and 150ml ( about  ). I included us cup/teaspoon measurements in this recipe simply because it ’ meant. Not, please feel free to let me know what else to do this 1-2 times. Of enough clear water after resting the batter keep it covered, they!
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