ISO Recipe for Dongbei La Pi and other Dongbei dishes
Does anyone have a recipe or link for this cold mung bean noodle dish? It's one of my favourite Chinese dishes, but seems to be virtually unknown to the internets.
While we're at it, do you have any references for other Dongbei recipes like soups and stews?
Thanks in advance,
Loosely translated here's one version:
Pork loin 250 grams
Fresh 'La Pi" 400 grams
Cucumber 100 grams
Bean sprouts 100 grams
Jelly Fish 150 grams
Spinach 150 grams
Cilantro, chopped, 15 grams
Sesame paste 40 grams
Chicken stock 75 grams
Garlic, finely mashed, 10 grams
Salt 2 grams
Soy sauce 25 grams
Rice vinegar 25 grams
Chili oil 10 grams
Sesame oil, 15 grams
1) Cut the pork into slices and then slivers. Heat & lightly oil a wok, add the meat and stir fry until cooked through, remove from the pan and set aside. Cut the La Pi to the desired longish-lengths. Wash the cucumber and julienne it. Wash the bean sprouts and remove the tips and tails, then blanch briefly in fast boiling water, immediately drain and then refresh in ice water.
2) Slice the jelly fish into strips, cook in fast boiling water, drain and set aside. Wash and stem the spinach, blanch lightly in fast boiling water immediately drain and refresh in ice water, drain and coarsely chop.
3) Place the La Pi on a serving dish, then layer with the cucumber shreds, then the bean sprouts, then the jelly fish, then the spinach, then the cooked meat strips, and finally the cilantro.
4) Make the dressing in a separate bowl by combining the sesame paste and the stock. Then add the rest of the dressing ingredients and mix thoroughly. Dribble the dressing over the assembled salad ingredients.
Notes: This can also be made with chicken slivers or fish. You can also use other market fresh vegetables. "
That is straight from a Food of Dongbei book that I have. In truth I usually make Sichuan style liangfen, and have never made this version, but the recipe looks pretty good and I've made other things from this book with success. You probably know this, but just in case, if you are using dried La Pi instead of fresh, you will have to re-hydrate them.
Hope this helps.
Last night I made the dressing above to use to dress a simple salad of fresh liang fen and cilantro. A few notes: for the dressing ingredients for "grams" replace with "milliliters". We would have preferred it with a little less chix stock, maybe equal amounts stock to sesame paste. I added a bit more chili oil, about double the above, and initially I used light soy, but ended up adding about a teaspoon of dark soy (not sure I would have needed this if I'd used less chix stock or if the chix stock hadn't been unsalted). Overall, though, a nice dressing for any sort of cold Chinese jelly.
there are, i think, lots of different mixes/sauces that go w/ different starch jellies with lots of regional variations. Mustard oil is used in some of these sauces, as well as in some other dressings for cold mixes (i.e. Chinese salads), as far as i know most commonly it shows up in sauces in/from the northeast of China. Anyway, the recipe above is pretty similar to what you are thinking of as ji si la pi, except the meat ere is pork, and the sauce is sesame based with a chili oil accent rather than a mustard oil accent.