Instant CHEEBYE Jelly Noodles
- Thread starter wontonmee
- Start date
- Joined
- Sep 22, 2008
- Messages
- 82,960
- Points
- 113
Suitable for vegetarian?
- Joined
- Jun 27, 2011
- Messages
- 3,715
- Points
- 113
i guess if it is halal
it is ok lah
it is ok lah
- Joined
- Aug 8, 2008
- Messages
- 6,070
- Points
- 83
This is a translucent starch in various shapes, very bouncy spring and elastically. A bit sweet by itself without spices. Shapes different is all due to how they got cut up thick or thin. They are stronger than Agar-Agar.
https://en.wikipedia.org/wiki/Liangfen
grass jelly.
Liangfen
Sichuan-style liangfen
Traditional Chinese 涼粉Simplified Chinese 凉粉Hanyu Pinyin liángfěnLiteral meaning cold noodle
Transcriptions
Liangfen (simplified Chinese: 凉粉; traditional Chinese: 涼粉; pinyin: Liángfěn; literally: 'cold powder'), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.[1] It is most popular in northern China, including Beijing,[2] Gansu,[3] and Shaanxi,[4] but may also be found in Sichuan[5] and Qinghai.[6] In Tibet it is called laping and is a common street vendor food.[7]
Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch.[8][9] In western China, the jelly-like seeds of Plantago major were formerly also used.[1] The starch is boiled with water and the resulting sheets are then cut into thick strips.[10]
Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil.[11] In Lanzhou it is often served stir fried.[3] In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above).[12]
Similar foods include the Korean muk made with chestnut starch and Japanese konnyaku jelly[citation needed].
Jidou liangfen, a similar dish from the Yunnan province of southwest China, is made from chick peas rather than mung beans. It is similar to Burmese tofu salad.
Actually the very 1st step can begin from these green beans:
The starch is made from these. But If you made your own without industrialized process to 1st get rid of green color shells you cannot rid that color afterwards.
https://en.wikipedia.org/wiki/Liangfen
grass jelly.
Liangfen
Sichuan-style liangfen
Traditional Chinese 涼粉Simplified Chinese 凉粉Hanyu Pinyin liángfěnLiteral meaning cold noodle
Transcriptions
Liangfen (simplified Chinese: 凉粉; traditional Chinese: 涼粉; pinyin: Liángfěn; literally: 'cold powder'), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.[1] It is most popular in northern China, including Beijing,[2] Gansu,[3] and Shaanxi,[4] but may also be found in Sichuan[5] and Qinghai.[6] In Tibet it is called laping and is a common street vendor food.[7]
Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch.[8][9] In western China, the jelly-like seeds of Plantago major were formerly also used.[1] The starch is boiled with water and the resulting sheets are then cut into thick strips.[10]
Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil.[11] In Lanzhou it is often served stir fried.[3] In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above).[12]
Similar foods include the Korean muk made with chestnut starch and Japanese konnyaku jelly[citation needed].
Jidou liangfen, a similar dish from the Yunnan province of southwest China, is made from chick peas rather than mung beans. It is similar to Burmese tofu salad.
Actually the very 1st step can begin from these green beans:
The starch is made from these. But If you made your own without industrialized process to 1st get rid of green color shells you cannot rid that color afterwards.
Last edited:
- Joined
- Mar 4, 2019
- Messages
- 224
- Points
- 28
must remember to eat the noodle fresh, or else will become CCB Jelly 
- Joined
- Jun 27, 2018
- Messages
- 30,754
- Points
- 113
Can eat don't waste
- Joined
- Mar 5, 2019
- Messages
- 11,131
- Points
- 113
yum!
Never try before. tiong product safe ah?yum!
- Joined
- Jun 27, 2018
- Messages
- 30,754
- Points
- 113
If tiong products are tat unsafe, there will be no more tiongs left in ah tiong land
True..But still I don't trust Tiong or Neh or Pinoy products.
- Joined
- Jun 27, 2018
- Messages
- 30,754
- Points
- 113
Hard to avoid tiong products. Best way to avoid is to starve
- Joined
- Mar 5, 2019
- Messages
- 11,131
- Points
- 113
probably not safe, but it's hard to avoid these days.
for that matter, norwegian salmon and malaysian vegetables are not very safe in my opinion either. neh products a little better.
heck. us beef and singapore chicken is also bad...
Similar threads
