Ashlamfu in Karakol

Step-by-step preparation

Cooking time: 1 day

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.

2. STEP 2

   

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

3. STEP 3

   

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

4. STEP 4

   

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

5. STEP 5

   

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

6. STEP 6

   

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

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.

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.

9. STEP 9

   

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

10. STEP 10

    

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

11. STEP 11

    

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

12. STEP 12

    

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

13. STEP 13

    

    Let it boil for a minute until it becomes smooth.

14. STEP 14

    

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

15. STEP 15

    

    Boil for a minute with constant stirring.

16. STEP 16

    

    Add cloves and Chinese vinegar.

17. STEP 17

    

    Boil for a couple more minutes and let cool.

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.

19. STEP 19

    

    Add finely chopped onion and fry it slightly while stirring constantly.

20. STEP 20

    

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

21. STEP 21

    

    Add dried hot pepper paste, grind and fry.

22. STEP 22

    

    Pour in some water.

23. STEP 23

    

    Add thinly sliced ​​bell pepper.

24. STEP 24

    

    Stir and fry while stirring.

25. STEP 25

    

    Add some chopped celery greens.

26. STEP 26

    

    Add salt.

27. STEP 27

    

    And 3 tablespoons of Chinese vinegar.

28. STEP 28

    

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

29. STEP 29

    

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

30. STEP 30

    

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

31. STEP 31

    

    do this with constant stirring.

32. STEP 32

    

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

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.

34. STEP 34

    

    Place noodles and starch on a plate.

35. STEP 35

    

    Next is the vegetable gravy.

36. STEP 36

    

    Next is the vinegar dressing.

37. STEP 37

    

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