Learn Mando'a

I've always imagined uj cake as being very much like basbousa. They're rather similar in terms of how they're described. A very moist, sticky cake that is heavily spiced and covered in syrup and involves nuts. That's pretty close to what basbousa is. Though basbousa isn't really fruity in my experience. Involves rosewater though.

Shig wise Mandos seem like they'd really get a kick out of chai spice teas? Like individual families would have their spice bases and ideas on how exactly the drink is supposed to be made. That'd be where I'd start with constructing Mando styled tea. Find a way to apply that general idea.

The rice noodle thing meanwhile makes me think of Thai noodle soups. The one is just a very savory broth, but you put in peppers and such to spice it up heavily. There's also curry noodles and Thai curry is very much "it will clear your sinuses out and make you question your life decisions" levels of heat.Though practicality wise you'd have to have access to things like coconut milk and fish sauce for that. Though I imagine that given practicality Mando cuisine would vary a lot based on where exactly they set up shop.

The ingredients might be modular, but the tastes would likely become cultural. Such as the taste for dense grains and spicy foods, those would likely be found regardless of what the local spices are, and there'd probably be "proto-recipes" that get you close to the same thing regardless of location.

Not about food, but about food quality:

Can anyone, please, explain (maybe with an example), what does "draluram" mean? English is not my native language, so "vivid, but only used for food" phrase from the dictionary doesn´t really help me. Thanks

Bright mouth, literally. Different from hetikles, which is a nose-focused spice. Think of hetikles as horseradish, really strongly hits the nose, while draluram is more like a pepper that roasts your tongue

Hm... I thought that would be heturam (pepper cooking tongue)...

By the way, has anyone tried to cook a tiingilar? I tried it by following a recipe from mandaloriansrecipesandstuff.wikia, but I found the original too mild for my taste. But when upping the jalapeno peppers and adding some homegrown chillies, it got way better (my wife has to be in another room while I prepare it - it almost started her an asthmatic attack the first time). I like how it tastes and smells, but especially how it looks - it´s really colourfull. Assault on three senses at once

I own the recipe book (sorry, is this the right word for it? I'm german...) "Star Wars Galaxys Edge" .
I tried last weekend Uj-cake (Uj'alayi) and Mandalorian "One-pot" named Tiingilar.

I can give you the recipes here if you want. Maybe you can find all the unusual ingredients in your country, I didn't and replaced some things with others I can buy here.

The Uj-cake was very sweet, very sticky and satiating (right word?). It's full of nuts and dry fruits and sirup/honey and spices.
Tasty, but not right for me.
But I liked Tiingilar very much, this I will cook more often! Tasty, intresting, spicy and easy to cook (though that is not important as I am pretty good at cooking).

yeah, I'm interested to see them. Didn't know it was getting that much attention from Disney.

Ok, here it comes.
Hope I can translate right (my recipe book is in german of course)

I'll begin with Tiingilar:
2 tablespoons of olive oil
1 big onion, in pieces
2 cloves of garlic, fine tiny pieces
1 tablespoon of fresh ginger, rubbed/grated (?)
500 g chicken thigh (without skin and bones)
1 red apple, in pieces
3 tablespoons of flour
2 carrots, in pieces
1 blue potato, in pieces (since I couldn't find a blue one, I took a normal one)
2 teaspoons Garam Masala spice
2 teaspoons Curry spice
2 tablespoons tomato puree
2 tablespoons sugar
2 tablespoons soy sauce
1 Liter chickenbroth
100 Gramm Ptitim (israeli couscous) since I couldn't get this, I took little round noodles

In a big pot warm the oil, add onion, garlic and ginger, stir and let it fry until soft, add the meat and fry until brown.
Add the rest except couscous/noodles, let it cook slowly appr. 30 minutes, the last 10 min add couscous/noodles.
But you should dissolve the flour in a little bit of cold water before adding, otherwise it will become lumpy.
Thats it, really easy.
Enjoy it as I did!

I don't know the american measurement, so you must convert "Liter" and "Gramm" if necessary

I'm interested, I'll try that when I get a chance!

You should try, it"s really tasty.

This is what I found:
1 Liter = 0,26 us gal lqd or 33,8 us fl oz
100 Gramm = 3,5 oz

I can give no guarantee if that's right....

Don't worry, I know my conversions

It worked really well, though I needed to add a lot of extra spice. Managed to find purple potatoes, it's really not different enough to be worth it.

Sounds good, I'm interested in trying it.

Perhaps a silly question, but did you add the noodles/couscous to the pan dry, or did you cook them separately first? It sounds like there's sufficient liquid and time for them to cook from dry, but when it comes to food I'd rather be safe than sorry!

Yes, there was plenty of liquid at that point. In fact, I think you could comfortably add a bit more if you wanted a more solid consistency, it was still pretty soupy by the end for me.

it was not too much water for me, exactly right. I added the noodles as they were and let them cook in the soup.
The next day there was no liquid left, it was like... mushy (?) and the noodles got very big.
but i found it tasty, i think, this is the way it should be.

Of the spices i added more than the recipe says, too.

Thanks for the tips! Now to round up the ingredients.

I made Tiingilar last night... it came out great! I'll definitely make it again.

Thanks for sharing the recipe!

always21 wrote: ↑

25 Jan 2021 21:21

100 Gramm Ptitim (israeli couscous) since I couldn't get this, I took little round noodles

Would regular couscous work? It's available in loads of supermarkets here in the UK

it'll be a different texture, but it shouldn't change it enough to be a real problem I think

I used ditali pasta when I made it. Shared the recipe with my mom, and she made it without pasta or couscous and served it over rice.