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Karakol Ashlyamfu

Bold, appetizing, and unlike anything else on your table! Ashlyamfu, Karakol style, is a legendary Central Asian dish. Served cold, it's a spicy, aromatic bowl layered with noodles, fresh and stir-fried vegetables, a thick starch jelly, and a tangy vinegar dressing.

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Karakol Ashlyamfu
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Karakol Ashlyamfu
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
47 kcal
GI: 67 / 33 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make Karakol-style ashlyamfu? Start with the starch jelly. Whisk the starch into 500 ml (about 2 cups) of water, stirring well until there are no lumps left; a wooden spoon or spatula works great. Stir in 10 g (about 2 tsp) of salt until it dissolves.

  2. Step 2:

    Step 2

    In a good-sized pot, bring 1.5 liters (about 6 cups) of water to a boil and add 10 g (about 2 tsp) of salt.

  3. Step 3:

    Step 3

    Add 2 tablespoons of sunflower oil to the boiling salted water — a neutral, odorless oil is best.

  4. Step 4:

    Step 4

    Pour the starch slurry into the boiling water in a thin stream, stirring constantly.

  5. Step 5:

    Step 5

    Cook the starch over fairly high heat, stirring actively, for about 8 minutes, until it turns clear and smooth.

  6. Step 6:

    Step 6

    Turn the heat to low, cover the pot, and cook for another 20 minutes.

  7. Step 7:

    Step 7

    To set the starch, lightly oil a few small bowls (or one large container). Pour in the hot starch and leave it to cool and firm up overnight.

  8. Step 8:

    Step 8

    Now make the vinegar dressing. Pour 1-2 tablespoons of sunflower oil into a wok and set it over medium heat.

  9. Step 9:

    Step 9

    When the oil is good and hot, add the sugar and stir quickly. It turns into a caramel that gives the dressing its brown color.

  10. Step 10:

    Step 10

    Use a pan and a long-handled spoon so you don't get burned.

  11. Step 11:

    Step 11

    Start adding water to the caramel a ladle at a time (2 to 4 cups total).

  12. Step 12:

    Step 12

    It will sizzle hard — keep stirring with a spoon.

  13. Step 13:

    Step 13

    Let it boil for a minute until it's smooth and even.

  14. Step 14:

    Step 14

    Add the ginger (peeled and sliced) and the star anise.

  15. Step 15:

    Step 15

    Boil for a minute, stirring constantly.

  16. Step 16:

    Step 16

    Add the cloves and the Chinese black vinegar.

  17. Step 17:

    Step 17

    Boil a couple more minutes, then let it cool.

  18. Step 18:

    Step 18

    Now make the vegetable gravy. Pour 1-2 tablespoons of sunflower oil into a wok and heat it over medium.

  19. Step 19:

    Step 19

    Add the thinly sliced onion and sauté briefly, stirring constantly.

  20. Step 20:

    Step 20

    Add the carrots, cut into thin matchsticks (or shredded on a julienne grater), and sauté them with the onion.

  21. Step 21:

    Step 21

    Add the dried hot pepper paste, work it in, and sauté.

  22. Step 22:

    Step 22

    Pour in a little water.

  23. Step 23:

    Step 23

    Add the thinly sliced bell pepper.

  24. Step 24:

    Step 24

    Stir and sauté.

  25. Step 25:

    Step 25

    Stir in some chopped celery leaves.

  26. Step 26:

    Step 26

    Add the salt.

  27. Step 27:

    Step 27

    And 3 tablespoons of Chinese black vinegar.

  28. Step 28:

    Step 28

    Stir in the tomato paste, a little water, and the black, hot, and white peppers. Simmer for a few minutes.

  29. Step 29:

    Step 29

    Add 2 to 2.5 liters (8-10 cups) of water, bring to a boil, and cook for 5 minutes.

  30. Step 30:

    Step 30

    Once the gravy has simmered, drizzle in the beaten yolks a little at a time.

  31. Step 31:

    Step 31

    Keep stirring the whole time so they form fine threads.

  32. Step 32:

    Step 32

    Simmer the gravy a bit longer, then take it off the heat and let it cool and steep.

  33. Step 33:

    Step 33

    Just before serving, cook the noodles per the package directions. Ideally they're hand-pulled at home, like lagman. Cut the cucumbers and tomatoes into thin strips. Whisk the eggs with a splash of water, fry thin omelets, and slice them into noodle-like ribbons. Cut the set starch into strips or cubes, and chop the herbs.

  34. Step 34:

    Step 34

    Put the noodles and starch in a bowl.

  35. Step 35:

    Step 35

    Then the vegetable gravy.

  36. Step 36:

    Step 36

    Followed by the vinegar dressing.

  37. Step 37:

    Step 37

    Arrange the tomato, cucumber, omelet ribbons, celery, and a little adjika on top. Serve and enjoy!

  • Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
  • Everyone's tolerance for salt, sweetness, bitterness, tang, and heat is different, so season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo (chili pepper especially).
  • The right pan matters — the wrong one can ruin even a great recipe. A wok is ideal here for the stir-fried components.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Carnation - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Adjika - 59  kcal/100g
  • Salt - 0  kcal/100g
  • Noodles - 135  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Corn starch - 329  kcal/100g
  • Star anise - 337  kcal/100g
  • White pepper - 0  kcal/100g

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