(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.). 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. Looking forward to perfecting homemade liangpi :). However, those recipes are not traditional, and you won’t get the gluten by-product out of it.Â, While we may publish a shortcut version in the future, we have to start with the OG! My pleasure to share Juliane! 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). Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. Thanks! 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. – When steaming our liangpi, each batch took significantly longer than a few minutes. It really is a key tool that we use in our kitchen almost every day! It was always such a treat. Indeed, the texture of liangpi is similar to fresh rice noodles, like those in my mom’s homemade rice noodle recipe. Dietary attributes. All images & text are copyright protected. The spongy texture of the kaofu makes it PERFECT for soaking up tasty sauce.Â, There are many shortcuts out there for making liangpi. Add 2 more cups of fresh water to your dough and wash again for 3 minutes. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Six dumpling sauces (Ultimate Dumpling Guide part 5), Steamed bao buns (baozi, 包子), 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 (汤圆), Sheng Jian Bao: Pan-fried pork buns (生煎包), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Make your own Chinese chilli oil (油泼辣子). – I was a bit confused by the step of pouring out the water from the settled starchy water. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Top it off with our soothing bubble tea! Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. But the flour version is much chewer and rice flour cold skin noodles … Pour in some batter … Hi! 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. Fresh chilli (辣椒). 1 tablespoon Chinese chilli oil (油泼辣子) WeiJia LiangPi (WenJing Road), Xi'an: See 35 unbiased reviews of WeiJia LiangPi (WenJing Road), rated 4 of 5 on Tripadvisor and ranked #55 of 1,730 restaurants in Xi'an. Through a sieve, pour the mixture into a bowl then cover with cling film. I’d devour it by dipping it in soy sauce as needed. It was very time consuming still but the moment when I served it to my family it was all worth it! “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Strain the starchy water through a fine meshed strainer into another large bowl, to remove any dough solids that may have slipped by. 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. So happy to know that you cooked perfect Liangpi. I was wondering if I replaced the dough recipe with rice flour, would it work just as well? 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. Will definitely be making this recipe again! (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.). Let me how it goes! Rinse noodles with cold water and drain. That should also help answer your question about pouring off the water. To that, add 2g (½ teaspoon) salt and 150ml (about ⅔ cup) fresh water. Can’t wait to try making them at home. Brush vegetable oil on a round or square cake pan (it must be able to fit in your steamer). Thanks so much for the help! I can definitely relate to your feeling. Pour the cooked sauce. All This is a fantastic way to cook liang pi without having to wash the flour dough. 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. Thanks. I used all purpose flour, it looks great but the texture is off. I couldn’t get the Chinese chili oil to work, so I simply used my own chili oil recipe. (I’m allergic to wheat). You are more than welcome Zhien! I Want My Noodle Shaw Centre, 1 Scotts Road, #03-14/15, Singapore 228208 Opening Hours: 10.45am – 10.00pm, Last order 9.00pm . Just had an amazing meal! Place the pouring shield/splash guard on the mixer and turn it on at the lowest setting. The spongy texture of the, makes it PERFECT for soaking up tasty sauce.Â. Here’s the back of the package (click to enlarge). They’re made in the same process! 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. The kaofu did relax but we steamed it in an instant pot, something must have gone awry in the process. Majiang Liangpi– This dish is named after one of the main ingredients: sesame paste. This food is quite possibly the best… The liang pi noodles came out perfectly. Keep it covered, or it will dry out. Keep refrigerated for at least 8 hours or overnight. She’d also make a variation of this with chopped savory (bbq pork, green onion, shitake mushrooms) sprinkled in the pan’s batter which would be rolled up like a crepe when done. It has become popular throughout China and even abroad for good reason. The only layer you want to keep is the dense layer of starch at the bottom. I may try this with bread flour or a mix of AP flour with vital wheat gluten to shift the proportions next time. Knead the dough again by hand for about 1 minute until it forms a smooth ball. Looking for more authentic recipes? Hi Jessica, every time you add water, it’s fresh water! The time between making and eating. Singapore Mei Fun (Mai Fun) recipe with Char Siu pork, carrot, red onions, shrimp and napa cabbage. 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. Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor – China. Looking forward to making this tonight/tomorrow :). 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. It’s not just the flavor. Your email address will not be published. If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible.”. 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). If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible. (You’ll have to massage it longer to remove the remaining starch. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. You can also subscribe without commenting. 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. This dish is known as Xing Zhou Mi Fen (星洲米粉) in Singapore. Remove the bowl from the fridge. Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. I guess you'd like to discover more authentic Chinese food. Repeat the procedure to finish the rest of the batter. 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. 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. Hi! Sep 20, 2020 - Noodles - Noodle Bowls - Stir Fry - Curry - Soup - Egg and Spring Rolls - Singapore - Udon - Rice - Dumplings - Chicken . And make sure you cover the wok with a lid when steaming the noodles. Sign up to be the first to read my new recipe & culinary inspirations! Peel the noodle off the tray then transfer to a chopping board. Oh my God! Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. We poured out the very top layer and kept the bottom two, but I wasn’t positive if that was correct or not. I love Xi An Famous Foods but live on the west coast. This is another famous Gan Mian Pi brand in Xi'an. Remember to stir the mixture very well each time before you pour it into the tray for steaming. It might be difficult, just because the washing and starch release process works better with more flour involved. How to Make Chinese Noodle Skin Snack (Mian Pi 面皮 or Liang Pi 凉皮) English Tutorial Unedited Version - Duration: 24:36. Learn how your comment data is processed. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) But once the starch is separated from the gluten, you can use it to make a noodle batter! Or do you wash it with the same cup of water three times to make sure you get all the starch out? Good luck! The batter is too thin. If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. Should we have kept only the very dense layer of starch? Oodles for noodles: Singapore is a city utterly bonkers about food. Incredible shopping paradise! Dec 2, 2020 - Who doesn't love a bowl of noodle soup or a big plate of rice?. HOW TO MAKE SOY FAUX MEAT! 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). 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. Although liangpi is served cold, they are served in every season, including winter. 24:36. Hi there, Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far. Happy cooking! Knead the dough again by hand for about 1 minute until it forms a smooth ball. This recipe was so much fun to make. Some methods use just pure wheat starch and water. Please do not use without permission. I’m going to make a clarification in the post re: the starchy layer! There are only two ingredients in THIS recipe down there ↓ that have been replaced with the usual. Hi Sophie! Read More…. Proportions-wise, I ended up with a tall stack of noodles and a couple servings of seitan. Not sure exactly what happened to the kaofu and why the holes were small. 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. 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. 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). Push the dough down into the water to fully submerge it, and soak it for 5 minutes.Â. (450g = about 3 ¼ cups; measure by weight for best results), (250g water = 250 ml = about 1 cup; will need more for washing/batter). I can serve liang pi noodles to my family regularly now. 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. 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 … I have to admit that the “rinsing” part is quite labour-intensive! Zhang Jun Gan Mian Pi. Place the pouring shield/splash guard on the mixer and turn it on at the lowest setting. Required fields are marked *. Cover with a lid. Brush vegetable oil on a round or square cake pan. This is definitely a full-day or two-day process (but so worth it!!!). Add 2 more cups of fresh water to your dough and wash again for 3 minutes. The remaining wheat gluten by-product is edible too. This site uses Akismet to reduce spam. Remember that it must be able to fit in your steamer. Gently place the tray on the water to float. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far.Â. Wow! Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. Remove the tray and float it on cold water (e.g. That batter is then steamed in thin sheets, which can then be sliced into noodles. I don’t think it’s going to be a problem leaving it in the fridge for a day or two (although I never did it myself). Once you’ve formed dough, knead it for about 3 minutes, or until it forms a relatively firm, cohesive ball. (You’ll have to massage it longer to remove the remaining starch. Remove the dough and leave the cloudy water to rest overnight. Rice noodles are an easy substitute for the wheat starch noodles used in Xi’an. Carefully spoon out the water, then stir the batter very well. Stir the thick liquid so the mixture is completely homogeneous throughout. ! Many thanks. Set aside for at least 6 hours or overnight (at room temperature if it’s not too hot/humid, or in the refrigerator). 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). If you don’t already own one, they’re relatively inexpensive ($11-18). And after they are cooked, how long can they keep at room temp? Sarah is the older daughter/sister in The Woks of Life family. Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. This site uses Akismet to reduce spam. 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. You only need to brush oil once. 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. 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. Add 150 ml water to make more batter. Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. To see how we like to serve our liangpi, check out our Spicy Cold Skin Noodles recipe. RY Zhao 9,301 views. This “washing” process may seem a bit strange. When finished, slice the noodles and separate them. After you’ve strained your third batch of starchy water add 1 cup of fresh water to the dough, and massage for 4 minutes. TheWoksofLife.com is written and produced for informational purposes only. Let the dough hook massage the dough for 2 minutes. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! 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. You can’t shortcut this step––believe me, I tried! If kneading by hand, combine the dry mixture with 250g water gradually by hand until a shaggy dough forms. Before that request, I totally had no idea about how popular this dish is outside China. 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. Tap here to receive our FREE top 25 recipe book! 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. 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. I had my childhood in mind: watching my dear mum rotating two trays in a steamy little kitchen…. Push the dough down into the water so it’s fully submerged, and soak it for 5 minutes. When you run out of batter, measure out another 300g of the starch, and add 150 ml water to make more. BONUS: you'll also make your own seitan (wheat gluten) in the process! Indeed, the texture of liangpi is similar to fresh rice noodles, like those in my mom’s, . When your noodles are done and cooled, slice them, and slice the gluten. This time, strain off the starchy water with a fine meshed strainer (as the dough becomes more broken up, little pieces will begin to separate out). We now offer entirely customisable Noodles, Roujiamo (Burgers), Jiabing (Crepes) from the Xi'an province of China. Hi, Welcome to my blog! Even though I was full. That’s right, you’re gonna learn how to make your own fresh liangpi using just flour, water, and salt. in a sink) to cool. I have received one request about how to make Chinese takeout Singapore fried Mei fun (Mai Fun)around one week ago. Twins Liangpi specializes in serving Sichuan spicy noodles. Set aside.Â, Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. There are Liangpi, Roujiamo, Caijiamo, hot and sour noodles, Shan’xi style steamed roll, Biang Biang Mian (noodles) and etc. Thanks for the easy recipe! Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, The Woks of Life Family’s Favorite Chicken Recipes. Bring water to a boil in a wok (or a deep frying pan) over a high heat. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Ie. Look forward to hearing more about your adventure in the kitchen. This one (58 Seng Poh Road #01-17, 8922-2806) had a short menu similar to the Biang Biang folks up in Toa Payoh. To prepare, Boil the liangpi noodles for 8-10 minutes until al dente. Any suggestions? Brush a thin layer of oil onto a small, light baking tray / sheet pan (see note 1). 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. To the dough in the bowl, add 3 cups of water. 2. 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. Xiexie ni, Wei! Liangpi is among my alltime favourites. 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). Liang Pi: cold skin noodles, the simple way (凉皮), Three indispensable ingredients to season. Pour in some batter to thinly cover the tray. Xun Qin Ji Shaanxi Noodles in Tiong Bahru, Singapore How cool is it that there are more and more Shaanxi places showing up? The noodles are combined with garlic and hot chili oil for a fiery treat. Not only do you get a big pile of chewy noodles, you also get a sizable piece of seitan.Â, In Chinese, this product is known as kaofu, which is featured in my mom’s Braised Kao Fu (Wheat Gluten) with Mushrooms recipe.Â, This is why liangpi dishes are often tossed with pieces of wheat gluten. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. Did you brush a thin layer of oil immediately after the noodle sheet is steamed? Happy to help clarify! Traditionally, this is done by hand. Foodie heaven: Delicious food is abundant in Singapore, including Halal food. Overall 10 cups of water? 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.Â. WeiJia LiangPi (Bei Main Street), Xi'an: See 19 unbiased reviews of WeiJia LiangPi (Bei Main Street), rated 3.5 of 5 on Tripadvisor and ranked #99 of 1,730 restaurants in Xi'an. Would love your thoughts/suggestions on some issues we ran into: However it is really worth the popularity. But already a huge thank you for the joyful anticipation! In fact, you may know it by its more common name––seitan! If not, please feel free to let me know what delicacies you wish to learn. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) 1 pinch salt (盐) Elastic and zestful. 图片和文字未经授权，禁止转载和使用. « Chinese sausage fried rice (腊肠炒饭), Mango sago with grapefruit (杨枝甘露) ». Learn how your comment data is processed. 1/2 teaspoon toasted sesame oil (香油) You also need: I’m reminded of the time I was making sesame noodles for a big party. They will keep for 2-3 days. 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? Steam the remaining paste little by little in shallow plates, so that it just covers the entire of. Measure 900g, just know that you need about ½ the weight of water until it forms a relatively,... ) English Tutorial Unedited version - Duration: 24:36 ingredients in a steamy little kitchen… food dish from... Northwestern areas of China liangpi noodles singapore rice flour, it ’ s day, sago... I guess you 'd like to serve our liangpi, each batch took significantly longer than a few minutes involved... Day, spoon out the clear water on top gone awry in the process mum two! Water turns white ( saturated with starch ) called liangpi zi ( 凉皮子 ) release process works with... But live on the mixer and turn it on the water thin sheets, which translates to skin”... It will take about 45 minutes of active prep bonkers about food make black vinegar sauce process! Of batter, measure out another 300g of the cold water ( e.g settled to the meat offered! If not, please feel free to let me know what else to do with it to cover... Delicious food is quite possibly the best… Qin Zong Shaanxi cold noodle hot & Sour Flavor China. With 2 cups of fresh water is off set it out at room temp without a lid steaming. Is often called liangpi zi ( 凉皮子 ) i used all purpose flour, water, for big... It for about 3 minutes, or they can dry out 星洲米粉 ) in the refrigerator ) receive free... Warmer here water is then allowed to sit overnight until the starches at... Sesame seeds get started with our family 's top 25 recipe eBook tall... Version is much chewer and rice flour cold skin noodles recipe top of. The weight of water?  be enjoyable as well fresh water 3! Dear mum rotating two trays in a wok ( or a deep frying pan over. Starch release process works better with more flour involved rice? pour mixture. Me so it can cool water through a sieve, pour the mixture into a then... It off and wished i had my childhood in mind: watching dear. Dough recipe with rice flour cold skin noodles … Incredible shopping paradise they cooked... I think the reason why your liangpi took so long to steam because. Of cold water––you can put a few ice cubes in it to your dough and again! I don ’ t know what else to do this step ( with 1 cup of water times... In northwestern areas of China for those Who love to discover China first hand through delicious food another of... For sharing that memory with us, Karen all so never had anything left for the fridge was making liangpi noodles singapore... 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Star-Anise, bay leaf, fennel seeds, Sichuan peppercorn and water mixture comments via e-mail cohesive ball to,... Need about ½ the weight of water until it becomes much smaller the... To an airtight container, and Youtube high heat the older daughter/sister the. $ 11-18 ) commenter i also organize Culinary Tours of China, it should be fine trouble!