Karakol has Ashlan Fu

March 27th, 2015 Sections: Cuisine, Food and Drink
Ashlan Foo

Ashlan Foo

Scotland has Haggis, Northern England has Black Pudding and Cornwall has Pasties … Southern Kyrgyzstan had Plov and Karakol … Karakol has Ashlan Fu.

Ashlan Foo is just as much at home on the menu in cafes and restaurants as it as at street and market food stalls … it is to be found on almost every menu in the city and the dish is so closely associated with it that the cafes and restaurants in Bishkek that carry it on their menu, will advertise it as  Kakakolskiy Ashlan Fu, or Ashlan Fu from Karakol.

This example of Dungan Cuisine is a spicy cold soup made with noodles, eggs, jelly, vegetables and vinegar … that is just as colourful as it is tasty.


  • 300 g flour
  • 50 g of rice starch,
  • 3 – 4 eggs,
  • 100 g vegetable oil,
  • 2 onions,
  • 1 head of garlic, (that is a head of garlic, not just a single clove – but a complete tuber)
  • 2 tablespoonfuls of vinegar,
  • 2 – 3 tomatoes,
  • 2 – 3 bunches of fresh Chives,
  • salt and pepper,
  • dill,
  • a red pepper,


1. The Noodles: Make dough for the noodles from flour and water mixed with melted butter, eggs and a little milk plus a pinch of salt. Mix the ingredients and knead it – roll it into a ‘loaf’ – and then leave it covered with a damp cloth for an hour – after which moisten it with a little warm, salted water … knead it once more until the moisture is absorbed.

Then, split the loaf into walnut sized portions – which are then “spun” into the noodles:  take a portion in two hands – drawing them apart thus stretching the dough into a log thin strip – which is swung like a skipping rope, ‘encouraging’ the dough to stretch into long, thin stands, about a meter long.

The noodles should then be brushed lightly with oil and boiled in a pan of water.  When they are soft, throw them into a pan of cold water (to prevent them sticking together).

2. The Starch … Dilute the starch to the consistency of buttermilk, in 1 – 1.5 cups of water, then boil it and pour into a flat dish.  When it has thickened and cooled, cut it into squares.

3. The sauce: Break the eggs into a bowl, add salt and beat thoroughly and cook in a little water.

Heat the oil and fry the onions until brown, add the crushed garlic, chopped chives and green peppers, tomato and salt.  Sprinkle with pepper and mix.

After a while, pour 2 – 3 cups of water into the pan with the sauce and bring to the boil, then remove from the heat and allow it to cool.  Put the noodles onto large plates or into large bowl, then add the eggs, sliced starch and cold sauce on top.  (It is often served with the the different ingredients arranged separately on the noodles – for the diner to stir, mixing them together, for themselves rather than handing them a plate/dish with them already mixed).

4. The Ashlan fu is now ready to serve, dressed with vinegar and herbs.




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