Ashlyam-fu

Method

1. 1

   Step 1

   For the jelly, whisk (opens in a new tab) the starch into 200 ml cold water. Bring the remaining 400 ml water to a boil, whisk in the starch mixture and cook, stirring constantly, until thick and glossy. Pour into an oiled dish and chill until firm.

   • 6 min
   • medium heat
   • Saucepan (opens in a new tab)
   • Whisk (opens in a new tab)

   

2. 2

   Step 2

   Heat the oil in a small pan, add the garlic (opens in a new tab) and pepper and fry gently for 2 minutes. Add the tomato (opens in a new tab), tomato paste (opens in a new tab) and chilli flakes (opens in a new tab) and cook until thick and red. Cool.

   • 10 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)
3. 3

   Step 3

   Mix the vinegar, cold water, salt and sugar (opens in a new tab) into a sharp broth and chill.

   • 2 min
4. 4

   Step 4

   Cook the noodles in boiling water until just tender, rinse under cold water and drain well.

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   

5. 5

   Step 5

   Cook the beaten eggs (opens in a new tab) as a thin omelette in a lightly oiled pan, roll up and slice into thin strips.

   • 4 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Cook the omelette until fully set.

6. 6

   Step 6

   Cut the jelly into thin strips or cubes. In each bowl put noodles and jelly, top with omelette strips and a spoonful of chilli sauce, pour over cold broth and finish with cilantro (opens in a new tab).

   • 5 min