I am so glad to see a Tibetan cooking channel. Video are so refreshing to the eyes and hearing your pure Tibetan makes it even better and also teaches me some new Tibetan words. Thankyou kindly.
It’s so good to hear your voice for your Lhasa accent is so good. You show us your visits at various places, and it’s very interesting to listen and watch the videos. Would you tell us about your life in Tibet and how you came to Switzerland, I am sure it would be very interesting.
Kuga sang Palden la, thank you for showing us a beautiful and easy way to explain Tibetan Lhaphing, it tastes in my mouth looking at it while you making it. Look delectable nowadays it becomes a very popular street food. In the next video could you show us how to make yellow Lhaphing. Thank you again!
I watched several videos of making white laphing. But yours is different as you are showing starch and water ratio and at what time to pour the solution in hot water and how long to cook the laphing. I used to think I have to cook laphing for 10 minutes or more after it has thickend. I have always thought garlic water should be prepared in advanced by soaking crushed garlic in a bottle for 1 day. I usually soak crushed garlic in a bottle overnight. Now, I know that I can make instant laphing with your method of garlic water. I first learnt how to make white laphing using corn starch from an Indian who was machhen at a local Tibetan restaurant. He was just mixing water and corn starch and then directly boiling it without first heating water separately. He told me to cook the laphing well, else I would get stomachache. He was boiling the cornstarch and water solution for about 12 minutes. He kept stirring the laphing even after it has gotten thick. It was before smartphone era when it was not easy to learn something by just going to youtube. I am in Karnataka in India. Here i have never seen moong bean starch in any supermarket. It maybe available in online shops like Amazon. Here people make white laphing using corn starch ("corn flour") which is widely available.
I grew up near Tibetan community with few Tibetan friends in Pokhara, Nepal. Anytime when I go to see her she always buy this from local vendor, they are so yummy and I still remember the taste 👅I have been thinking to make it myself one day 🙃❤️ We didn’t have much money back in time we used buy one portion and add more water in it and share 😊
There used to be an acha where i lived who used to make this. She would store the broth in glass jars and i remember seeing bits of radish in it. Please share the recipe for the broth with radish if possible. It had a nice sour taste to it. Thank you 🙏
Palden la..I try urs recipe result came perfectly thank you so much for sharing.....pls if you know how to make tibetan sweet bhaklap..please do share us...thank you...
Palden La, thank you for again providing a simple and traditional recipe unlike the many recipes on utube that are not at all authentic. Please could you two traditional recipes for : Solu Marku ( chilli with meat fillings ) Law Khatza ( curried lungs ) with clear instructions on how to fill it, cook it and then fry . Look forward to these Thank you Tara
Thank you for watching! Unfortunately, where I'm living it's very hard to procure lungs. Which is why I can't make that dish. Solu Marku is something I will consider to publish in the future.
Tashi Delek Palden la, firstly I would like to thank you so much for sharing this video and Its very helpful for people like me who don’t know how to cook.... You seem to be a professional chef, so I was hoping that you might have an answer to my questions about Lhaphing, how long can we store it in refrigerator ?
My Childhood fav food 😋 used to have it in Dehradun 's Gumba ( Mobbewala) Tibetan Monestry during 90's 😊 but it's very difficult to get now as yellow laughing is more popular nowadays 😢
Could you please tell me something else instead of mung bean starch ... Not able to get it here ... Can i use corn starch ? Since i don't want to use maida ... ??
It’s like a cheese Grater , in Tibet people use handmade grater for Laphing to cut it like noodles . When i make Laphing I use cheese grater with medium hole .
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I am so glad to see a Tibetan cooking channel. Video are so refreshing to the eyes and hearing your pure Tibetan makes it even better and also teaches me some new Tibetan words. Thankyou kindly.
So Calm and Refreshing to watch, I feel at peace hearing the Chef's cool calm and composed tutorials Thuci Che
The way you explaining it’s so amazing I’m just feel like I’m in a Lhasa I’m big fan of the way you speaking 🗣
This is my childhood food in Lhasa after school 😭💖thank you for this ingredient
Sooooo clean and neat video of Tibetan blogger which I haven’t seen before like that ….lots of love
Great job Palden La. My mouth was watering by the end of the video.
Thanks palden la. u r best out of our tibetan vloger. U teach us lot of helpful things
Thank you Palden la . This is the best recipe I have seen so far. Your videos help me brush up my Tibetan too .
Oh my god again one mouth watering recipe ! Gonna try... 1-1-5 makes everything so simple
It’s so good to hear your voice for your Lhasa accent is so good. You show us your visits at various places, and it’s very interesting to listen and watch the videos.
Would you tell us about your life in Tibet and how you came to Switzerland, I am sure it would be very interesting.
Thank you for Palden la , you are such a wonderful cooking experienced and we are learn a lot from you.
Thank you for the video. it is so nice to learn from you. You teach us very easy way.
Thank you it’s very helpful
Looks very yummy. Thank you for showing.
Detailed kitchen/ detailed recipe with eng subtitle. I’m your fan! Subscribed!
Wao! Looks so Yam Yam! I'm going to try to make it today. Thanks Pelden la!
I never forget one thing in Lhasa is that Somuling Lhaping! Brought back lot of memories. Thank you Palden la. 🙏
Wow this is so well done. I’m truly impressed with the presentation, visual and the recipe. Thank you Palden la
Wow i m gonna try tomorrow.. thanks 🙏
What a simple way of making it. No need dough
Mouth watering laphing, looks so delicious. Great tips 1-1-5 rule.
Kuga sang Palden la, thank you for showing us a beautiful and easy way to explain Tibetan Lhaphing, it tastes in my mouth looking at it while you making it. Look delectable nowadays it becomes a very popular street food. In the next video could you show us how to make yellow Lhaphing. Thank you again!
❤❤❤ the day i made white lhaphin. It was delicious. Thank you.....🎉🎉🎉🎉🎉
Ur kitchen/recipes clean, neat and good looking just like u and delicious 😋 to eat.
I tried cooking laping n came out pretty good
Tashi Delek. Wow! Laphing looks delicious and most important is chili oil.. I am going to try soon. Thank you
Last words is funny. I will definitely try.
Not a laphing fan but I want to try this recipe. Thanks for sharing.
I had this dishes and momo dumpling when I was travelling in Chengdu from Tibetan restaurant. It is very delicious I would love to eat laphing again.
Thank you for all details.🙏
I watched several videos of making white laphing. But yours is different as you are showing starch and water ratio and at what time to pour the solution in hot water and how long to cook the laphing. I used to think I have to cook laphing for 10 minutes or more after it has thickend.
I have always thought garlic water should be prepared in advanced by soaking crushed garlic in a bottle for 1 day. I usually soak crushed garlic in a bottle overnight. Now, I know that I can make instant laphing with your method of garlic water.
I first learnt how to make white laphing using corn starch from an Indian who was machhen at a local Tibetan restaurant. He was just mixing water and corn starch and then directly boiling it without first heating water separately. He told me to cook the laphing well, else I would get stomachache. He was boiling the cornstarch and water solution for about 12 minutes. He kept stirring the laphing even after it has gotten thick. It was before smartphone era when it was not easy to learn something by just going to youtube.
I am in Karnataka in India. Here i have never seen moong bean starch in any supermarket. It maybe available in online shops like Amazon. Here people make white laphing using corn starch ("corn flour") which is widely available.
Easy recipe at same time very delicious and quick to prepare. Thank you for sharing our authentic LHASA'S fast food. 🙏😋😋😋
'
Tashi Delek Paldenla, thank you so much for sharing this lovely recipe. Can’t wait to try 🙏
cutting was fantastic i love laughing ❤
Came out really good & very Easy to follow. Thank you
Today is fuIl moon 🌝 I would like to have a veggie lunch and it’s so wonderful to followed yours method 1 -1- 5 🥰🕊💯💐🙏🏼💕✌️😋
What a imaging cooking experience you have Sir
So nice From Nuwakot Kakani 🇳🇵 Nepal💖💖💖💖💖
Look so yummy I will try to make when I get fingCham. Love from Sikkim 😍💕🙏🏻🙏🏻🙏🏻
The laphing looks so delicious!! Can you show us how to make yellow laphing in the next video??
Just add turmeric powder that’s it
@@jampaytube lol 😂🤣😂
@@jampaytube
Making method is different lo. Yellow laphing is steamed, not cooked directly like white laphing.
Do u guys know the reason why my laphing turned in so hard even after using his same ingredients n ratio???
Palden la the way you explain it reminds me of my late pala as he is from Lhasa too.Thank you and waiting for your next vlog.
Wow .good cooked. Lapping is 👍🏻👍🏻👍🏻😻 thanks 🙏
Wow! I will try.. 😋
I m a big fan of your cooking method. Love the way you explain... thank you 🙏
Wow chinese food i love it
Mouth watering....👌
I always yearn to prepare it.I got the gist of it
1+1+5 👍👍👍👍Simple n Effective!!!
Wow!! Nicely done. Thank you for sharing your easy tips on making our fav Tibetan street food.
Thank you so much. I wanna try today.🙏🙏🙏
Yummy.. mouth watering...😋😋😋
I grew up near Tibetan community with few Tibetan friends in Pokhara, Nepal. Anytime when I go to see her she always buy this from local vendor, they are so yummy and I still remember the taste 👅I have been thinking to make it myself one day 🙃❤️ We didn’t have much money back in time we used buy one portion and add more water in it and share 😊
Thanks for the sharing 🙏🏾
Wow very yummy thank you I will try now🙏🙏🤤
Thank you Palden la for sharing this recipe. You make cooking so simple n easy. 🙏
There used to be an acha where i lived who used to make this. She would store the broth in glass jars and i remember seeing bits of radish in it. Please share the recipe for the broth with radish if possible. It had a nice sour taste to it. Thank you 🙏
Palden La, ütsang ked ngenpo shedrak sungyi! Thu che nang jolak!
Yummy yummy 😋🙏🏻🙏🏻🙏🏻
Thanks 👍
Palden la..I try urs recipe result came perfectly thank you so much for sharing.....pls if you know how to make tibetan sweet bhaklap..please do share us...thank you...
Wow looks delicious ❤️😋😋😋
Thukjechey Paldenla. I miss eating Lephing in the Bharkor area in Lhasa. Love your recipes! Maybe Momo recipe next?
I have a momo video on my channel :)
Thank you so much
Thank you so much sir 🙏😁
Delicious🤤 please make gyuma
Goodd🎉
Wow 😳 ❤️❤️❤️❤️❤️
Wonderfull!!!!!!!!
Yum 😋 ThuJeChey 🙏💖✨🌸🌹♥️💐
Palden La, thank you for again providing a simple and traditional recipe unlike the many recipes on utube that are not at all authentic.
Please could you two traditional recipes for :
Solu Marku ( chilli with meat fillings )
Law Khatza ( curried lungs ) with clear instructions on how to fill it, cook it and then fry .
Look forward to these
Thank you
Tara
Thank you for watching! Unfortunately, where I'm living it's very hard to procure lungs. Which is why I can't make that dish.
Solu Marku is something I will consider to publish in the future.
Palden la thank you for getting back . I understand about not being able to procure lungs.
I look forward to your Solo Marku recipe.
Thank you
Tried it.came out great
Looking for chicken moms recipe sir.
Tashi Delek Palden la, firstly I would like to thank you so much for sharing this video and Its very helpful for people like me who don’t know how to cook.... You seem to be a professional chef, so I was hoping that you might have an answer to my questions about Lhaphing, how long can we store it in refrigerator ?
3 days👌
Thank u sir
My Childhood fav food 😋 used to have it in Dehradun 's Gumba ( Mobbewala) Tibetan Monestry during 90's 😊 but it's very difficult to get now as yellow laughing is more popular nowadays 😢
Dankeschön 👍
Just discovered this video via TH-cam algorithm haha, glad I did 😋😋😋Thugje chey!
Wow 👍👍👍🇨🇵🇨🇵🇨🇵
🙏 thank you so much. Please how to make yellow laphing
Tashi delek chef palden la....🙏🏻
Yummy 😋
བཀ྄་ཤིས་བདེ ་ལེགས །🌹
Can u make a video to make yellow laphin!
yummy😘🙏🏻
❤❤❤❤
Could you please tell me something else instead of mung bean starch ... Not able to get it here ... Can i use corn starch ? Since i don't want to use maida ... ??
Thank you for this recipe :) Can you please tell me what can i substitute with the sichuan pepper ? Thank you
black pepper 👌
@@PaldensKitchen Thank you and please if you can show us how to make yellow laphing as well.
Do you have mushrooms items
Can we use any kind of flour to make white lapin???
make a video for yellow laphing
Why does it break while cutting ?
Can we use corn starch
What is starch. is it arraroot like
Wow yummy yummy ཁ་ལ་ཆུ་མཁོར་གསོང་
laphing cutting or slicing method 👍. And what is laphing shaver that you mentioned in caption? I haven't seen this. Can you give a link to a pic?
Unfortunately i dont have a picture at hand. Thank you for your comments!
It’s like a cheese Grater , in Tibet people use handmade grater for Laphing to cut it like noodles . When i make Laphing I use cheese grater with medium hole .
👍👍👍
How to make yellow laping ???!?? Do u have a video??
Palden la yellow laphing👌👌👌👌
Hello sis...which starch did you use?
How to make yellow laping
I tried … didn’t happen .. share more details .. how long to cook
དཔེ་ཡག་པོ་བཟོས་སོང་་👍🏻