Mando Skraan and Recipes

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Mando Skraan and Recipes

Unread postby Tempest » 15 Mar 2016 03:32

Food for thought... Subject change, but anyone have some Mando recipes like haashun or shig or something? I know there's an ujayli cake recipe floating around the internet (it's even gluten free, YAY!) but that's all I've found. Also, no haters; making Mando skraan is important to being mandakarla. Lol :D
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Re: Mando Skraan and Recipes

Unread postby Adi'karta » 15 Mar 2016 05:05

I split this to its own topic because I hope it will take off.

Let's compile a list of known Mandalorian foods and drinks from the books (and of course the dictionary) so we can either find or make recipes for as many of them as possible. :D
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Re: Mando Skraan and Recipes

Unread postby Vlet Hansen » 16 Mar 2016 04:03

Well, I had Uj for my last birthday and it was fantastic.

haashun I'd imagine would be easy enough, and casserole can be anything...

Isn't shig just the word for tea?
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Re: Mando Skraan and Recipes

Unread postby Tempest » 16 Mar 2016 05:19

Here's the URL for the uj cake recipe

http://mandalorianrecipesandstuff.wikia ... ki/Uj_cake

Unfortunately, my kitchen is a mess at the moment (replacing kitchen carpet with not carpet), so no home recipes just yet. I'll contribute where/when I can, though.
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Re: Mando Skraan and Recipes

Unread postby Nemi » 16 Mar 2016 18:31

The link doesn't seem to work (error: Non valid wikia).

For some reason when I read about shig the first taste I imagined was licorice/mint tea, even though it is described to be citrus flavoured. So maybe something with ginger? Would fit the Mando taste for spicy food.
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Re: Mando Skraan and Recipes

Unread postby Tempest » 17 Mar 2016 14:53

You could, of course type in the URL... I know it's a pain in the shebs, but the page is still up. Maybe you should just google it and find the search result with that URL; it isn't too far down the list. Also, on the record, I cannot claim any credit for the recipe at all; I just found it to tell you guys.

Addition: I'm editing this to ask for a shig recipe. Allergy season is upon me, and I want to numb my ailment Mando-style. Thanks!
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Re: Mando Skraan and Recipes

Unread postby Nemi » 18 Mar 2016 15:11

Ah, I found it. Hmm, I am tempted to try the cake, just to see what it tastes like. I hate dried fruit though, so I am eyeing it with a suitable amount of trepidation.

People have recommended Rooibos and ginger tea for allergy relief and the ginger even adds the citrus-y flavour of behot, so you could look into that. Peppermint and nettle is also good for allergies.
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Re: Mando Skraan and Recipes

Unread postby Vlet Hansen » 18 Mar 2016 17:58

Uj doesn't taste like dried fruit in any way, don't worry.
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Re: Mando Skraan and Recipes

Unread postby Nemi » 20 Mar 2016 14:16

Really? Huh. Can you describe the taste then?
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Re: Mando Skraan and Recipes

Unread postby Vlet Hansen » 22 Mar 2016 23:20

It's been a while, though I'll be having it again soon, but as I recall it really just felt like a dense cake, kind of like a pound cake but a rougher texture. The flavor is to oranges what banana bread is to bananas, though not as blatant. Just sweet bread with a citrus overtone, really.
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Re: Mando Skraan and Recipes

Unread postby Tempest » 08 May 2016 11:58

So I was wondering... Could I make haashun by simply making dough, spreading it "thin enough to see (a) betrothal ring through", and baking it?
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Re: Mando Skraan and Recipes

Unread postby Vlet Hansen » 15 May 2016 05:26

I guess?
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Re: Mando Skraan and Recipes

Unread postby Belandrie Meave » 01 Jun 2016 23:52

You'd need to use amazingly high-gluten flour to have a chance at getting it that thin without tearing - but yeah, it would be see-through until you baked it.
I suspect the basic idea is matzah, possibly matzah with stuff in it to make it more nutritious.
And I think uj'alayi as described sounds an awful lot like a leavened version of pan forte, without the chocolate. Just sayin'.
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Re: Mando Skraan and Recipes

Unread postby Tempest » 05 Jun 2016 22:53

Good to know; also the stuff I make has to be gluten-free, otherwise some of my vode won't be able to eat it, making high-gluten flour a no-go. Also, good to see a new face; su'cuy, bur'cya!
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Re: Mando Skraan and Recipes

Unread postby Belandrie Meave » 05 Jun 2016 23:51

Was just thinking about this again yesterday - one of my vode was making spring rolls - RICE FLOUR!!!
You know how you can get rice noodles in the supermarket, they're see-through, and they're see-through-er when you soak them ready to use? But you can eat them without soaking if you really feel like it?
I mean, eaten dry, foul texture even for field rations, but... maybe?
    Thin see-through sheets.
    Stored dry and reconstituted in water.
    Ration-pack staple, so presumably carbohydrate.
Yup, we could be looking at rice-flour spring-roll pastry.
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Re: Mando Skraan and Recipes

Unread postby Vlet Hansen » 11 Jun 2016 18:43

well, rice noodles and such are really tasty and readily available...
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Re: Mando Skraan and Recipes

Unread postby Aarlaya » 09 Feb 2017 22:14

The focus on Mandalorian food is convenience and taste. You know what's convenient, freezes well, and is flavourful?
Gumbo.
Gumbo can be made using whatever is around, you can freeze it, and you serve it with rice, so it's very filling and high in carbs and protein.

Really, I think most stews would be accepted. Simple, cheap, versatile, tasty.
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Re: Mando Skraan and Recipes

Unread postby Tempest » 10 Feb 2017 03:07

Sensible. I agree that Mando food is just about practicality.

Balyc, although I know of stew, I am curious about this gumbo stuff; could you elaborate? It is not around where I live, and I am always want to find new tasty mandakarla dishes.
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Re: Mando Skraan and Recipes

Unread postby Aarlaya » 10 Feb 2017 19:50

Tempest wrote:Sensible. I agree that Mando food is just about practicality.

Balyc, although I know of stew, I am curious about this gumbo stuff; could you elaborate? It is not around where I live, and I am always want to find new tasty mandakarla dishes.


Gumbo is a cajun food. It's made with animals (typically sausage and chicken) or seafood, but the seafood isn't its original form. Everybody makes it a little differently, so it's hard to describe. The base is Roux (rue), a kind of thick sauce. Usually it has okra in it and it's seasoned with filè powder. It's served over white rice. Gumbo has a lot of regional influences, and where you are will determine what all gets put in it. Whole eggs, for example. Or squirrel. The rule of thumb is to eat and not ask questions.
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Re: Mando Skraan and Recipes

Unread postby Tempest » 12 Feb 2017 05:01

Generally when I cook something, it is good to not ask questions :)

Lucky enough, I am very careful about making sure it is safe to eat, whatever it happens to be. "Nobody said food had to look good to taste good", as they say.
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