Post by armadatw on May 31, 2019 9:47:33 GMT -8
Good evening, Young Master and Chef, and thank you for the opportunity to cook for you!
Tonight I present to you our special three-course meal specifically catered toward our vampire friends:
For the appetizer, we have our Wild Boar Fillet, topped with fresh virgin human blood and black pudding fritters
For the main course, a Bloody Thai Boat Noodle; a noodle soup dish containing both pork and beef, fresh pig blood mixed with salt and spices and served with meatballs, pig’s liver, and blood tofu
And finally for dessert, a Coconut Jelly Soup and Special "Bloody Delight" Cocktail to finish (recipes attached below)
A savory and sweet Southeast Asian course to provide a truly exotic treat in paradise
Bon appetit!
Tonight I present to you our special three-course meal specifically catered toward our vampire friends:
For the appetizer, we have our Wild Boar Fillet, topped with fresh virgin human blood and black pudding fritters
For the main course, a Bloody Thai Boat Noodle; a noodle soup dish containing both pork and beef, fresh pig blood mixed with salt and spices and served with meatballs, pig’s liver, and blood tofu
And finally for dessert, a Coconut Jelly Soup and Special "Bloody Delight" Cocktail to finish (recipes attached below)
{'Coconut Jelly Soup'}
Ingredients- (seems like a lot, but it's really just five unique ingredients plus sugar, salt, water, and blood)
Agar-Agar Jelly:
1 1/2 tsp agar-agar powder
2 cup water
3 tsp sugar
Pomegranate Seeds:
1 can water chestnut (8 oz)
1/2 cup tapioca starch
4 drops blood (for color)
2 tsp sugar
Blood Syrup:
2 cup human blood, the purer the better (replace with water if not serving to vampires)
1 cup sugar (if blood is not already hyperglycemic, >240 mg/dL)
1/4 tsp salt
1/2 tsp vanilla extract (or pandan leaves)
Coconut Sauce:
1 can coconut milk (400 ml)
1/2 cup water
4 tsp sugar
1/2 tsp tapioca starch
1/4 tsp salt
Making Jelly:
Combine agar-agar powder, water, and sugar in a saucepan. Cook and stir constantly for 3 minutes on medium heat. Pour the mixture into a bowl. Let it cool and set for 1 1/2 hours. Cut jelly into small cubes. Set aside.
Making Water Chestnuts:
Cut water chestnuts into small cubes about the size of pomegranate seeds. Add blood and mix until all the chestnut cubes are covered in red. Place the cubes into a plastic bag, then pour in tapioca starch. Shake to coat.
Strain the chestnut mixture to remove any excess flour. Place the chestnut mixture into boiling water. Stir well for a few times to prevent them from sticking. Cook on medium heat for 3 minutes or until all the chestnuts float to the top. Remove from hot water and place into icy water bowl to cool. Then remove from icy water and place into a clean bowl.
Making Blood Syrup:
Pour blood in a bowl. (Bring to a boil on medium heat if using water instead.) Add sugar, salt, and vanilla extract or panda leaves. Stir well. Cook for 10 minutes.
Making Coconut Sauce:
In a saucepan, add coconut milk, sugar, salt, tapioca starch, and water. Cook and stir often on medium-low heat for 4 minutes or until slightly thick. Pour into a bowl. Set aside.
Putting it all together:
In a bowl, add pomegranate seeds and agar-agar jelly. Pour in the syrup. Top with creamy coconut sauce.
Ingredients- (seems like a lot, but it's really just five unique ingredients plus sugar, salt, water, and blood)
Agar-Agar Jelly:
1 1/2 tsp agar-agar powder
2 cup water
3 tsp sugar
Pomegranate Seeds:
1 can water chestnut (8 oz)
1/2 cup tapioca starch
4 drops blood (for color)
2 tsp sugar
Blood Syrup:
2 cup human blood, the purer the better (replace with water if not serving to vampires)
1 cup sugar (if blood is not already hyperglycemic, >240 mg/dL)
1/4 tsp salt
1/2 tsp vanilla extract (or pandan leaves)
Coconut Sauce:
1 can coconut milk (400 ml)
1/2 cup water
4 tsp sugar
1/2 tsp tapioca starch
1/4 tsp salt
Making Jelly:
Combine agar-agar powder, water, and sugar in a saucepan. Cook and stir constantly for 3 minutes on medium heat. Pour the mixture into a bowl. Let it cool and set for 1 1/2 hours. Cut jelly into small cubes. Set aside.
Making Water Chestnuts:
Cut water chestnuts into small cubes about the size of pomegranate seeds. Add blood and mix until all the chestnut cubes are covered in red. Place the cubes into a plastic bag, then pour in tapioca starch. Shake to coat.
Strain the chestnut mixture to remove any excess flour. Place the chestnut mixture into boiling water. Stir well for a few times to prevent them from sticking. Cook on medium heat for 3 minutes or until all the chestnuts float to the top. Remove from hot water and place into icy water bowl to cool. Then remove from icy water and place into a clean bowl.
Making Blood Syrup:
Pour blood in a bowl. (Bring to a boil on medium heat if using water instead.) Add sugar, salt, and vanilla extract or panda leaves. Stir well. Cook for 10 minutes.
Making Coconut Sauce:
In a saucepan, add coconut milk, sugar, salt, tapioca starch, and water. Cook and stir often on medium-low heat for 4 minutes or until slightly thick. Pour into a bowl. Set aside.
Putting it all together:
In a bowl, add pomegranate seeds and agar-agar jelly. Pour in the syrup. Top with creamy coconut sauce.
{'Bloody Delight Cocktail'}
Ingredients:
3/4 oz blood orange juice
3/4 oz cherry liqueur
1/2 oz creme de cacao
1/4 oz Averna amaro
1 oz black cold-pressed coffee
1 1/2 oz Pig's Nose Scotch
1/8 oz pig’s blood, for the rinse
Pour the pig's blood into a chalice, tip it, and turn it, coating the interior. Combine all the rest of the ingredients in a mixing glass. Add ice and stir. Then strain the drink into the chalice and serve.
Ingredients:
3/4 oz blood orange juice
3/4 oz cherry liqueur
1/2 oz creme de cacao
1/4 oz Averna amaro
1 oz black cold-pressed coffee
1 1/2 oz Pig's Nose Scotch
1/8 oz pig’s blood, for the rinse
Pour the pig's blood into a chalice, tip it, and turn it, coating the interior. Combine all the rest of the ingredients in a mixing glass. Add ice and stir. Then strain the drink into the chalice and serve.
A savory and sweet Southeast Asian course to provide a truly exotic treat in paradise
Bon appetit!