I made these with my children last weekend, and it was a lot of work! But they had a great time washing the dough and massaging the gluten, and it was so incredibly good. We tried them different ways, but I liked the dry noodles the best with spicy sauce painted on the inside. Thank you again for your channel!
Too good to learn these beautiful recipes staying at home. There so many people without knowledge of these recipes could gain easily. Thank you so much🙏🙏🙏 & keep up the good work 👍👍👍
Very nice video. Thank you. i recommend you to use Sichaun pepper instead of balck pepper. Viewers other than Tibetan may get confuse. Anyway thanks and eager for more videos.
Thank u for sharing this video during lockdown time I know most of people r missing laphing but u teach how to make it so they will learn and made at home ...my mouth become watering😗
Thank you so much Deckey Dolma lak. You are really one of good example if our Tibetan young girl. Our young girl can learn all the good food. 🙏🙏🙏❤️ Good Luck to you and your future every success.❤️Three Jewels blees you always. Do Tara mantra,His Holiness said cure from decease and also protect will power and good Karma. I am your Moms age I think. ❤️U🙏❤️😘
Tashi delek! WHAT a work you are putting in an otherwise humble recipe(because of the basic ingredients...) That is a weekend's? project for westerners(but for you too,I guess😉🌈 ).But you have to be very!!! dedicated to go through Soo Much trouble,to seperate a little handful of flour into starchy water and gluten...😯😘!But than it isn't over!!The original recipe is waiting 😯😯😯 To get a little yummy bowl of something very special at the end...💖💖💖🌈👍
Yes, yellow laphing takes effort and time to make it. but once you know how to do it, it will became easier . Yellow laphing is tasty. If you bored to make this yellow one. you can make white laphing which is very easy to make. here is the link. ruclips.net/video/3uq5uNwIojM/видео.html
Lovely recipe... Tried it today... Turned out really well... At first it looked tedious but once I tried it was not that much work... Loved the dry ones... The taste still lingers... I made it extra spicy... Have shared the video to all my friends I am sure they will live it... Thank you for the video and best of luck for the future... ❤❤❤❤
Looks delicious, I will try this one day. The rolled laphing reminded me of this Tibetan street vendor in Old Camp One in Bylakuppe, she always sold yellow laphing and chopped it in front of customers. If I was on death row and was choosing my last meal I would ask for several bags of the stuff.
Just started up looking at your videos it's really great what you are doing. Please don't stop making videos for people like us. Will try my hands on kitchen now, would love to suprise my Ama now. Thank you. You have a great art in you.
Tashi Dalek!! Thank you do much for this detailed recipe of yummy Lafing!! Please tell how you made garlic water? Also is it okay if we use normal pepper instead of Tibetan pepper? Which brand are you using, is it available in Keya?
Hi dickey it would be really helpful if you answer my question: few months back i had tried making yellow part of laphing. However once it was steamed and taken out , it still had like a Dow of flour kind of texture, can u explain how? When i tried to roll it it would break easily
simran shrestha yes I tried twice but it breaks easily on removing. I followed the same step but mine is not even able to roll well. Can u please tell how not to make laphing that breaks easily ?
Hi I love laphing, i hog on these whenever I get a chance. I want to try at home, just a question- I don’t have sesame oil, can i use either mustard oil or vegetable oil instead? And for the yellow food colour, can i use turmeric powder?
Hi, yes you use any oil is ok and about to food color also you can use turmeric powderAlso you can check out my new laphing recipe,here is the video link more easy way 👇 ruclips.net/video/B1qa6gXLCw8/видео.html
Hi can we leave that white starch int he fridge ? Last time i made them all and had lots of laphing so i left laphing in the fridge but next day it all cracked so if I have lots of white starch can i leave starch in the fridge? It qont go bad? And for how long i can put it in fridge that white starch water ?
Whenever I make laphing I keep the batter for 2 OR 3 hours but then when I keep it in the steamer it starts to crack and when I make the roll it always break up to pieces.... Can you please tell me where I'm mistaken at!
1: Make dough hard enough and rest for one hour 2: Get out the gluten as shown in video 3: While making the batter , check with batter thickness, you can try with different thickness of batter, it need practise ( Key Point) 4: While steaming there must have enough water 5: Cook for two to three mins NOTE: Practise and practise till get result
I made these with my children last weekend, and it was a lot of work! But they had a great time washing the dough and massaging the gluten, and it was so incredibly good. We tried them different ways, but I liked the dry noodles the best with spicy sauce painted on the inside. Thank you again for your channel!
you are welcome
your mother so lucky such a beautiful and talent daughter like you. keep it on
Too good to learn these beautiful recipes staying at home. There so many people without knowledge of these recipes could gain easily. Thank you so much🙏🙏🙏 & keep up the good work 👍👍👍
Welcome .
Wow
yummmmy yello Laping. I love laping and laping maker too
Omg!! its very tasty and good recipe 😋😊
Very hard work
Dicky la,
You're a great chef
Yet humble and honest;
Wonderful! Great!
Compliments to you!
Gordan Ramsey should see your videos. I bet he will be delighted by your recipes
thank u hope for the best.
This is perhaps your best tutorial so far! Thanks so very much! Will definitely try this out 🙂
Thank u n good luck for ur try.🙏
Thanks for sharing. Will try at home.
My pleasure n good luck for ur try.
Thank you, Dickey. This is the best hot oil I ever made. Smells and tastes amazing!!
This is by Far The Best Laphying Recipe tutorial, thank you Acha Dickey for the wonderful work
You are most welcome
It seems like taking forever. Hard work no doubt.
Very nice video. Thank you. i recommend you to use Sichaun pepper instead of balck pepper. Viewers other than Tibetan may get confuse. Anyway thanks and eager for more videos.
Amazing, I am going to try to make this chilli sauce, looks so yummy
Wow i like laping
Thank u for sharing this video during lockdown time I know most of people r missing laphing but u teach how to make it so they will learn and made at home ...my mouth become watering😗
Glad it was helpful!
That was amazing. It's mouthwatering. Would defined try this one.
HALA MADRID CF thank you for your comments and I am so happy you are try.👌
Thanks for teaching me this recipe 👍👍
My pleasure 😊
Your awesome make Laphing, young and talent
Hi!!! Tashi delek you are very intelegent please show us Recipie more and more
Tashi delek and thank u and sure I will try my best to show more recipes
so tasty yellow laping recipe
Amazing how this dish was invented. It's very complicated.
But when u have it , it's worth the work done preparing it.
Excellent ❤️🥰🥰🥰🥰🙋🙋🙋I love this recipe thank you so much 💕💕
You Most welcome🙏💕
To good for oll cooking.... Well done..👍👍.super🔥🔥
Thank you so much Deckey Dolma lak. You are really one of good example if our Tibetan young girl. Our young girl can learn all the good food. 🙏🙏🙏❤️ Good Luck to you and your future every success.❤️Three Jewels blees you always. Do Tara mantra,His Holiness said cure from decease and also protect will power and good Karma. I am your Moms age I think. ❤️U🙏❤️😘
Deckey lak, Thank you for the the sincere words and I am humbled by your words. Thank you for the best wishes and My best wishes are always with you.
@@DickeyDolrecipes 🙏🙏🙏❤️
Thanks 🙏🏾 your share cooking 🥘
Amazing recipe 👌👌
Nice yrrr
Beautiful meal!! You've got a wonderful skill and sweet voice! thank you, but I prefer the easier ones!!
Thank you 🙏
Tashi delek!
WHAT a work you are putting in an otherwise humble recipe(because of the basic ingredients...)
That is a weekend's? project for westerners(but for you too,I guess😉🌈 ).But you have to be very!!! dedicated to go through Soo Much trouble,to seperate a little handful of flour into starchy water and gluten...😯😘!But than it isn't over!!The original recipe is waiting 😯😯😯
To get a little yummy bowl of something very special at the end...💖💖💖🌈👍
Yes, yellow laphing takes effort and time to make it. but once you know how to do it, it will became easier . Yellow laphing is tasty.
If you bored to make this yellow one. you can make white laphing which is very easy to make. here is the link. ruclips.net/video/3uq5uNwIojM/видео.html
Thank u sister. Your video is verry important for all.
Lovely recipe... Tried it today... Turned out really well... At first it looked tedious but once I tried it was not that much work... Loved the dry ones... The taste still lingers... I made it extra spicy... Have shared the video to all my friends I am sure they will live it... Thank you for the video and best of luck for the future... ❤❤❤❤
My pleasure 😊 n thank u for ur support.
Looks delicious, I will try this one day. The rolled laphing reminded me of this Tibetan street vendor in Old Camp One in Bylakuppe, she always sold yellow laphing and chopped it in front of customers. If I was on death row and was choosing my last meal I would ask for several bags of the stuff.
Wow i will try this for my channel too in future thank you for amazing laughping
ok sure u can n good luck
liked bye # SIDNAAZ fan 👍💚🤗
Awesome thanks shere with us ur experience i love laping but i don't know make but from now i can make my self thanks again
Thanks. Let me know if you got any questions. I will be happy to answer.
Nice recipes I will try thanks sis keep it up ....
MixWell brought back memory of our late Indian grand pa who did numerous cooking bloggs...............RIP Papa......SleepWell....
good job
Thank you
Nice 👍 video from Darjeeling
Wow nice thank u nw I make dis
You most welcome
Keep it up I really like ur cook 👩🍳
thank u
Just started up looking at your videos it's really great what you are doing. Please don't stop making videos for people like us. Will try my hands on kitchen now, would love to suprise my Ama now. Thank you. You have a great art in you.
Thanks, will do!
You’re the best , I am making it now, hopefully it’s good and looks good thanks keep it up
It’s my pleasure 😇🙏
手艺不错。很想学。
Seeing u for d first time😍. I keep watching ur videos.
🙏
Finally someone came up. Thank you for sharing
I love the way you speak English 🥰 ☺️ thank you
🙏
So tasty!, thanks ma'am for the recipe =)
Wow.... impressive process and stylish cooking... keep up
Rinzin Choedon thank you
Tashi Dalek!!
Thank you do much for this detailed recipe of yummy Lafing!!
Please tell how you made garlic water?
Also is it okay if we use normal pepper instead of Tibetan pepper?
Which brand are you using, is it available in Keya?
You have to simply pile some garlic and crushed it down n put in a bottle with normal water n leave for over night that’s all.
@@DickeyDolrecipes all right. Thank you so much!!! 😊😊
My pleasure
wow very nice food
Thank you 😋
Tqvm may God bless u again to learn new things more n more in the days to come.
So nice of you thank you so much
Brilliant and I am sure very delicious. I have seen many recipes of Laphing but this one is really good.
+Ajay Sabharwal thank you so much
Premor pratitu saynger explanation bahut val hoise aru propose word tur sanmukhot eitak putola hoi porise val lagil
Hi dickey it would be really helpful if you answer my question: few months back i had tried making yellow part of laphing. However once it was steamed and taken out , it still had like a Dow of flour kind of texture, can u explain how? When i tried to roll it it would break easily
now i have make new video about laphing which is more easier than it .if u want u can check it in my channel.
simran shrestha yes I tried twice but it breaks easily on removing. I followed the same step but mine is not even able to roll well. Can u please tell how not to make laphing that breaks easily ?
Same thing happened to me 😅
Was the dough too dry? Not rolled/stretched enough? Not rested long enough? Not massaged long enough in the water to get rid of starch or gluten?
Thank yoouuuu so much for your recipe. I tried it today and loved it. It was just like how I had in Delhi. Exactly same. Thank youuu so much
You most welcome and I’m happy to hear that you get Reserve 🙏💞keep trying my recipe 🤗😇
Very nice dear
Thank you so much 😊
Also welcome dear
And where are you from
Wow! Didn’t know that yellow laphing is so much work. thank you for the recipe, will def try.
u most welcome.
Wow
Loved this recipe ❤️❤️❤️❤️
Wow... thank u
Favourite....
Tried it...It was delicious
Hello sister
Does the batter needs to be thick or thin?
My lhaping breaks down after steaming
What would be the reason behind it ?
Same that's my problem 😩 . Do you find the solution?
Please upload how to make so-laphing.. #hope you will
Amazing recipe no doubt...been making it since a year...never used garlic in the chilly oil...is it an important ingredient ?
Adds flavor but not neccessary
@@greenmachine5600 i see... thankyou :)
Look up, my name is andong. He has good chilli oil recipes
oh..i see u're a man of culture... 😋
i've already been an old subscriber of him... :)
@@nepz1311 😆👍
Nice make laping keep it up 👏
tahnk you
Thank you very much you are doing great!🙏 laso
Can we use any other component in place of ajinomoto as it is not healthy to consume
Hi Diki la, how to make the gluten if you don't have yeast? Great video💜
I think u can add abit of baking powder as a replacement
Buy some yeast
Can I use turmeric instead of the food colour?
Yes you can use
Tried it.... It was delicious 😊
Great 👍
Hi I love laphing, i hog on these whenever I get a chance. I want to try at home, just a question- I don’t have sesame oil, can i use either mustard oil or vegetable oil instead? And for the yellow food colour, can i use turmeric powder?
Hi, yes you use any oil is ok and about to food color also you can use turmeric powderAlso you can check out my new laphing recipe,here is the video link more easy way
👇
ruclips.net/video/B1qa6gXLCw8/видео.html
Dickeydol Recipe hey! Thank you so much 🤗loved it, love your recipes, leaves me drooling
Good
Thanks
U r excellent 👍🏽
Dickey I loved the way you make your Laphing so yummy.
🙏🙏
Beautiful vedio. Keep it up
Thank you
Dickey, can i make the gluten bread ahead of time before making the laphing roti? Or will it become hard?
Yes u can make it and you don’t need to worry it will not become hard if u take out in container after it’s cook
OMG 😱
👍👍👍😋😋😋
Hi can we leave that white starch int he fridge ? Last time i made them all and had lots of laphing so i left laphing in the fridge but next day it all cracked so if I have lots of white starch can i leave starch in the fridge? It qont go bad? And for how long i can put it in fridge that white starch water ?
བཀྲ་ཤིས་བདེ་ལེགས་ཞིམ་པ་ལ་ ང་བཟོ་གི་ཡིན་ད་ཤེས་སོང་tqs
Tashi Delek and good luck
Can you use plain flour instead of maida. Ajino moto bad for kidney
Thank you this is what need to learn during this quarantine ♥️
Glad it was helpful!
you can also check out my other videos in the same channel.
Wow! Not easy at all . Too much work . I like your video. Showing very detail . Thank you
thank u
U r a great chief heads off to u 👌👌👌👌
Wrong time to see. It is 12:41 p. M now and I am craving for Lapping.
Hard work but easy to eat. Let me try someday🤣
you must try it n hope u like it
So we can't make it directly using the Cornflour?
Looks yummy
+Tenzing Gompo 🙏
Looks delicious I ll surely try.. But without the ajinamoto #nothealthy lol
usually is necessary it will gives nice flavour but if you don't want you can definitely skip.thank you
Super.... thanks
Nice 👍
Whenever I make laphing I keep the batter for 2 OR 3 hours but then when I keep it in the steamer it starts to crack and when I make the roll it always break up to pieces.... Can you please tell me where I'm mistaken at!
1: Make dough hard enough and rest for one hour
2: Get out the gluten as shown in video
3: While making the batter , check with batter thickness, you can try with different thickness of batter, it need practise ( Key Point)
4: While steaming there must have enough water
5: Cook for two to three mins
NOTE: Practise and practise till get result
Tenzin Paldon yup same here 😢
We have to make this on medium or low heat?
Actually we have to make it in high heat.
मैले नि खाएको छ यो लपिङ
LoLo
New friend here. Greeting from Texas. We are a family of 5 who loves to travel. We'd be honored if you joined our adventures.
How did u made garlic water only garlic and water do we need to add salt