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.

This is my childhood food in Lhasa after school 😭💖thank you for this ingredient

So Calm and Refreshing to watch, I feel at peace hearing the Chef's cool calm and composed tutorials Thuci Che

Sooooo clean and neat video of Tibetan blogger which I haven’t seen before like that ….lots of love

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 🗣

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.

Wow!! Nicely done. Thank you for sharing your easy tips on making our fav Tibetan street food.

I never forget one thing in Lhasa is that Somuling Lhaping! Brought back lot of memories. Thank you Palden la. 🙏

Thanks palden la. u r best out of our tibetan vloger. U teach us lot of helpful things

Great job Palden La. My mouth was watering by the end of the video.

Mouth watering laphing, looks so delicious. Great tips 1-1-5 rule.

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.

Detailed kitchen/ detailed recipe with eng subtitle. I’m your fan! Subscribed!

Wow this is so well done. I’m truly impressed with the presentation, visual and the recipe. Thank you Palden la

I m a big fan of your cooking method. Love the way you explain... thank you 🙏

Thank you Palden la . This is the best recipe I have seen so far. Your videos help me brush up my Tibetan too .

Thank you Palden la for sharing this recipe. You make cooking so simple n easy. 🙏

Oh my god again one mouth watering recipe ! Gonna try... 1-1-5 makes everything so simple

Came out really good & very Easy to follow. Thank you

Tashi Delek Paldenla, thank you so much for sharing this lovely recipe. Can’t wait to try 🙏

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 for all details.🙏

Last words is funny. I will definitely try.

Wao! Looks so Yam Yam! I'm going to try to make it today. Thanks Pelden la!

Thank you so much. I wanna try today.🙏🙏🙏

Looks very yummy. Thank you for showing.

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.

Thanks for the sharing 🙏🏾

What a simple way of making it. No need dough

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!

Thank you so much

Wow i m gonna try tomorrow.. thanks 🙏

Wonderfull!!!!!!!!

Tashi Delek. Wow! Laphing looks delicious and most important is chili oil.. I am going to try soon. Thank you

Wow very yummy thank you I will try now🙏🙏🤤

Easy recipe at same time very delicious and quick to prepare. Thank you for sharing our authentic LHASA'S fast food. 🙏😋😋😋 '

Wow! I will try.. 😋

Yummy.. mouth watering...😋😋😋

Not a laphing fan but I want to try this recipe. Thanks for sharing.

Wow looks delicious ❤️😋😋😋

Wow .good cooked. Lapping is 👍🏻👍🏻👍🏻😻 thanks 🙏

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 😊

Dankeschön 👍

❤❤❤ the day i made white lhaphin. It was delicious. Thank you.....🎉🎉🎉🎉🎉

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.

I always yearn to prepare it.I got the gist of it

Wow 😳 ❤️❤️❤️❤️❤️

Thank you so much sir 🙏😁

Wow chinese food i love it

Thanks 👍

Thank u sir

Ur kitchen/recipes clean, neat and good looking just like u and delicious 😋 to eat.

Mouth watering....👌

Look so yummy I will try to make when I get fingCham. Love from Sikkim 😍💕🙏🏻🙏🏻🙏🏻

Today is fuIl moon 🌝 I would like to have a veggie lunch and it’s so wonderful to followed yours method 1 -1- 5 🥰🕊💯💐🙏🏼💕✌️😋

I tried cooking laping n came out pretty good

What a imaging cooking experience you have Sir So nice From Nuwakot Kakani 🇳🇵 Nepal💖💖💖💖💖

Yummy 😋

Yummy yummy 😋🙏🏻🙏🏻🙏🏻

1+1+5 👍👍👍👍Simple n Effective!!!

cutting was fantastic i love laughing ❤

Goodd🎉

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 🙏

The laphing looks so delicious!! Can you show us how to make yellow laphing in the next video??

@jampayoutube8832

3 жыл бұрын

Just add turmeric powder that’s it

@Lilybaker18

3 жыл бұрын

@@jampayoutube8832 lol 😂🤣😂

@Phjghh

3 жыл бұрын

@@jampayoutube8832 Making method is different lo. Yellow laphing is steamed, not cooked directly like white laphing.

@user-ed7fz5io2f

3 ай бұрын

Do u guys know the reason why my laphing turned in so hard even after using his same ingredients n ratio???

Wow 👍👍👍🇨🇵🇨🇵🇨🇵

❤❤❤❤

👍👍👍

Palden La, ütsang ked ngenpo shedrak sungyi! Thu che nang jolak!

Yum 😋 ThuJeChey 🙏💖✨🌸🌹♥️💐

Nice😋😋😋

Thukjechey Paldenla. I miss eating Lephing in the Bharkor area in Lhasa. Love your recipes! Maybe Momo recipe next?

@PaldensKitchen

3 жыл бұрын

I have a momo video on my channel :)

yummy😘🙏🏻

Just discovered this video via KZread algorithm haha, glad I did 😋😋😋Thugje chey!

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 😢

👍️👌

😊😊😊😊😊

Delicious🤤 please make gyuma

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...

👏

Tried it.came out great Looking for chicken moms recipe sir.

🤤🤤🤤👌

🙏🏻

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

@PaldensKitchen

3 жыл бұрын

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.

@tarayeshi121

3 жыл бұрын

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

བཀ྄་ཤིས་བདེ ་ལེགས །🌹

👍👍🙏

🙏🙏🙏😊

🙏🙏🙏🙏👍

🤤🤤🤤

💓🙏

Hello sis...which starch did you use?

Tashi delek chef palden la....🙏🏻

Can we use any kind of flour to make white lapin???

🙏🙏🙏🙏

Wow yummy yummy ཁ་ལ་ཆུ་མཁོར་གསོང་

Palden la yellow laphing👌👌👌👌

🙏 thank you so much. Please how to make yellow laphing

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 ... ??

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 ?

@PaldensKitchen

3 жыл бұрын

3 days👌

Can we use corn starch