Spicy Karakol Ashlamfu: A Unique Cold Noodle Soup

Original, appetizing, with a spicy and unusual taste! Ashlamfu in Karakol is a legendary dish of oriental cuisine. It is served cold and is a hot and spicy thick soup with noodles, fresh and stewed vegetables, thick starch jelly and vinegar gravy.
cook time: 24h
Ethan Rowley
Spicy Karakol Ashlamfu: A Unique Cold Noodle Soup

Nutrition Facts (per serving)

51
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (20 portions)

For custard starch:

Corn starch 280 g
Water 2 l
Sunflower oil 2 tbsp
Salt 20 g

For the vinegar dressing:

Water 1 l
Vinegar 2 tbsp
Sunflower oil 2 tbsp
Sugar 1 tbsp
Star anise 6 pc
Ginger 20 g
Carnation 8 pc

For the vegetable gravy:

Bulb onions 1.5 pc
Carrot 1.5 pc
bell pepper 2 pc
Celery 100 g
Hot pepper 10 g
Tomato paste 1 tbsp
Egg yolks 3 pc
Sunflower oil 2 tbsp
Vinegar 3 tbsp
Water 2.5 l
Salt 0.5 tbsp
Ground black pepper to taste
Ground hot pepper to taste
White pepper to taste

For the base:

Noodles 1 kg
Chicken eggs 10 pc
cucumbers 5 pc
Tomatoes 5 pc
Adjika 100 g

Recipe instructions

Step 1

Step 1
How to make ashlamfa in Karakol? First of all, brew the starch. To do this, dilute it in 500 ml of water, mix well and make sure that there are no lumps left. Stir with a wooden spoon or spatula. Add and dissolve 10 g of salt in starch.

Step 2

Step 2
In a suitable saucepan, boil 1.5 liters of water, add 10 g of salt.

Step 3

Step 3
Add 2 tablespoons of sunflower oil to boiling salted water. It is better to use unscented oil.

Step 4

Step 4
Pour the diluted starch into the boiling water in a thin stream with constant stirring.

Step 5

Step 5
Cook the starch with vigorous stirring for about 8 minutes over fairly high heat. The starch will become transparent and homogeneous.

Step 6

Step 6
Then reduce the heat to low, cover the pan with a lid and cook for another 20 minutes.

Step 7

Step 7
To harden the starch, prepare bowls or one large container and grease it with sunflower oil. Place the starch mixture into bowls and leave to cool overnight.

Step 8

Step 8
Prepare the vinegar dressing. To do this, pour 1-2 tablespoons of sunflower oil into a wok pan and place over medium heat.

Step 9

Step 9
When the oil is hot, add sugar and stir quickly. This will create a buttery caramel that will brown the dressing.

Step 10

Step 10
To avoid getting burned, take a frying pan and a spoon with longer handles.

Step 11

Step 11
Start adding water to the caramel, ladle by ladle (0.5 to 1 liter in total).

Step 12

Step 12
The mixture will sizzle strongly. Stir it with a spoon.

Step 13

Step 13
Let it boil for a minute until it becomes smooth.

Step 14

Step 14
Add ginger (peeled and cut into pieces) and star anise.

Step 15

Step 15
Boil for a minute with constant stirring.

Step 16

Step 16
Add cloves and Chinese vinegar.

Step 17

Step 17
Boil for a couple more minutes and let cool.

Step 18

Step 18
Make vegetable gravy. To do this, pour 1-2 tablespoons of sunflower oil into a wok pan. Heat it over medium heat.

Step 19

Step 19
Add finely chopped onion and fry it slightly with constant stirring.

Step 20

Step 20
Add thinly sliced carrots (you can grate them on a Korean grater) and fry them along with the onions.

Step 21

Step 21
Add dried hot pepper paste, grind and fry.

Step 22

Step 22
Pour in some water.

Step 23

Step 23
Add thinly sliced bell pepper.

Step 24

Step 24
Stir and fry while stirring.

Step 25

Step 25
Add some chopped celery greens.

Step 26

Step 26
Add salt.

Step 27

Step 27
And 3 tablespoons of Chinese vinegar.

Step 28

Step 28
Add tomato paste, a little water, black, hot and white peppers. Simmer for a few minutes.

Step 29

Step 29
Add 2-2.5 liters of water, bring to a boil and cook for 5 minutes.

Step 30

Step 30
When the vegetable gravy is cooked, add the beaten yolks drop by drop.

Step 31

Step 31
do this with constant stirring.

Step 32

Step 32
Boil the gravy slightly, remove it from the heat and leave to cool and infuse.

Step 33

Step 33
Before serving, cook noodles according to package directions. Ideally, the noodles are prepared at home and stretched out in your hands like a lagman. Cut cucumbers and tomatoes into thin strips. Fry the eggs (mixed with a little water) into thin omelettes and cut them into noodles. Cut the starch into slices or cubes. Chop the greens.

Step 34

Step 34
Place noodles and starch on a plate.

Step 35

Step 35
Next is the vegetable gravy.

Step 36

Step 36
Next is the vinegar dressing.

Step 37

Step 37
On top, beautifully arrange tomato, cucumber, omelette noodles, celery and a little adjika. And serve. Bon appetit!

Additional rubrics

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