Laphing

Ingredients

• 1 cup mung bean starch
• 4 cups water
• 1/2 tsp salt
• 3 tbsp chili oil
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp roasted peanuts, crushed
• 2 scallions, sliced
• 2 tbsp chopped cilantro

Before you cook

• Whisk the mung bean starch, water and salt together in a bowl until completely smooth.
• Mince the garlic and crush the peanuts.
• Lightly grease a non-stick tray or dish.

Steps

1. Pour the starch mixture into a saucepan over medium heat.
2. Cook, stirring constantly, for 8 to 10 minutes, until the mixture thickens into a smooth, translucent paste.
3. Pour the hot paste into the greased tray and spread it into an even layer.
4. Let it cool at room temperature for 15 minutes.
5. Cover and refrigerate for at least 45 minutes, until fully set into a firm jelly.
6. Stir the soy sauce, rice vinegar, sesame oil and garlic together in a small bowl to make the dressing.
7. Turn the set jelly out onto a cutting board.
8. Slice the jelly into noodle-width strips.
9. Pile the sliced jelly into bowls.
10. Spoon the dressing and chili oil over the top.
11. Scatter the crushed peanuts, scallions and cilantro over each bowl.
12. Toss gently just before eating.