Liangfen with Coconut Milk Dressing

Ingredients

In this adaptation, we have incorporated the flavors and ingredients commonly found in Wallis and Futuna cuisine. The original Liangfen is typically served with a soy-based dressing, but we have replaced it with a coconut milk dressing to infuse the dish with a tropical twist. Additionally, we have added fresh herbs and lime to enhance the flavors and give it a vibrant touch that is characteristic of Wallis and Futuna cuisine. We alse have the original recipe for Liangfen, so you can check it out.

• 200g (7 oz) mung bean starch 200g (7 oz) mung bean starch
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 20g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mung bean starch with 500ml (2 cups) of water. Stir well until the starch is fully dissolved.
2. 2.
   Pour the mixture into a steamer tray or a shallow dish and steam for about 20 minutes, or until the mixture solidifies into a jelly-like texture. Allow it to cool completely.
3. 3.
   Once cooled, cut the solidified mung bean starch into thin strips or bite-sized pieces.
4. 4.
   In a separate bowl, whisk together the coconut milk, lime juice, soy sauce, fish sauce, honey, grated ginger, and minced garlic until well combined.
5. 5.
   Add the mung bean starch strips to the coconut milk dressing and toss gently to coat.
6. 6.
   Arrange the julienned cucumber and carrot on a serving platter and place the dressed mung bean starch on top.
7. 7.
   Garnish with fresh cilantro and mint leaves.
8. 8.
   Serve chilled with lime wedges on the side.

Treat your ingredients with care...

• Mung bean starch — Make sure to dissolve the starch completely in water to avoid lumps in the final dish.
• Coconut milk — Use full-fat coconut milk for a rich and creamy dressing.
• Lime juice — Freshly squeezed lime juice will provide the best flavor.
• Fresh herbs — Be generous with the fresh cilantro and mint leaves to enhance the dish's aroma and taste.
• Cucumber and carrot — Julienne the vegetables thinly for a delicate crunch.

Tips & Tricks

• For a spicier version, add a dash of chili flakes or finely chopped chili peppers to the coconut milk dressing.
• Customize the dish by adding your favorite vegetables or protein, such as grilled shrimp or tofu.
• To save time, you can use pre-made Liangfen noodles instead of making them from scratch.
• Adjust the sweetness and tanginess of the dressing by adding more honey or lime juice according to your taste preference.
• Make sure to serve the dish chilled for a refreshing experience.

Serving advice

Serve the Coconut Liangfen as a light appetizer or a refreshing side dish. It pairs well with grilled seafood or as a complement to a tropical-themed meal.

Presentation advice

Arrange the julienned cucumber and carrot in an attractive pattern on the serving platter. Place the dressed mung bean starch on top, allowing the vibrant colors to shine through. Garnish with fresh cilantro and mint leaves for a pop of green.