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I Made MORE Foods From AVATAR (Part 2)

pls subscribe so i can afford my netflix subscription (recipes below) ✨ tiktok:   / mich_mengo   ✨ instagram:   / mich_mengo   ✨ email: [email protected] 📖 here are the recipes 📖 SEA PRUNE STEW: 2 tbsp oil 1/4 onion 2 cloves garlic 3 cups water 1 piece kombu 1/4 cup bonito 1 fillet salmon, cubed 1/4 lb squid 3 jujubes 1 tbsp cornstarch + 1 tbsp water 1. Heat the oil in your pot over medium heat and sear the salmon on all sides (it does not need to be fully cooked at this stage). Remove and set aside. 2. Throw in the onion and garlic, charring on all sides. 3. Add in the water, kombu, and jujubes. Boil for 10 mins and remove the kombu. 4. Add the bonito flakes, turn off the heat, and let it steep for 10 minutes before straining the mixture back into the pot. 5. Add back in the jujubes, salmon, and squid and boil for 5 minutes. 6. Stir the cornstarch slurry and cook for another 5 minutes until thickened. Enjoy : ) UNFRIED DOUGH: 1 1/3 cup glutinous rice flour 1/4 cup + 2 tbsp corn starch 1 1/2 cup milk 2/3 cup sugar 2 tsp vegetable oil 1. Whisk all of the ingredients in a large bowl. Divide a small amount into 2 additional bowls, color them blue and black. 2. Cover the bowls with cling wrap and microwave for 1 min. Stir the mixture and microwave again for another min. Repeat this 2-3 times until the mochi is translucent but still soft 3. To pound the mochi, oil your work surface and rolling pin. Gently tap and roll the dough then fold it into thirds and repeat 9 times until the dough is smooth. 4. Let the dough cool in the fridge for at least 2 hours. 5. To assemble - roll out the blue mochi dough and cut out small arrows and set aside. Roll out the regular dough to 1/8 inch thick and make guides with your cookie cutter. Onto each stencil, place an arrow and roll 2 small balls of black dough for the eyes. Once everything is in place, gently roll over everything to adhere the features to the body. Finally cut them out and enjoy! FIRE GUMMIES: 1 1/2 cup frozen strawberries, thawed and pureed 1 2/3 cup sugar 2 tbsp corn syrup 1/3 cup fruit pectin 2/3 tsp baking soda 1/2 cup water 2 tbsp lemon juice pepper flakes mochi dough (from above) 1. In a saucepan, combine the strawberry puree, sugar, and corn syrup over medium heat and bring it to a boil. 2. In another small saucepan, stir together the pectin, baking soda and water. Bring to a simmer over medium heat until the foam starts to subside, then stir it into the strawberry mixture. 3. Continue cooking the mixture until it reaches 230 degrees. 4. Remove from the heat and stir in the pepper flakes and lemon juice. Immediately pour it into your molds. 5. Let the gummies cool for ~2 hours at room temperature uncovered. Once they’re fully set, remove them from the mold and set aside. 6. Roll out small balls of mochi dough into a thin circle. Place the gummy in the center and pinch the edges of dough together over the center to cover the gummy and seal the bottoms. Enjoy! SIZZLE CRISPS: 2 tbsp chili oil 1 tbsp togarashi 1 tsp garlic powder 1 tbsp brown sugar 12 oz bacon, cut into thirds 1. Combine ingredients together in a bowl and marinate the bacon for 1 hour in the fridge. 2. Preheat oven to 325 degrees and place the bacon in a single layer onto a baking tray lined with parchment paper. Roast for 10-15 minutes until it starts to caramelize and brown. Let it cool and crisp up for a few minutes before enjoying : ) FRUIT PIES: 2 sleeves of graham crackers 1/4 cup brown sugar 1/2 cup melted butter 2 lb cream cheese, soften 1/3 cup sour cream 1/3 cup condensed milk 1 tbsp lemon juice 1 tbsp vanilla 1/2 cup powdered sugar 1/2 cup heavy cream whipped cream: 1/2 cup heavy cream 2 tbsp powdered sugar 1 tsp vanilla 1. For the crust - mix together the crushed graham crackers, butter, and brown sugar. Evenly divide between 4 tins and press down into a compact layer. Place in the freezer while you make the cheesecake filling. 2. For the filling - whip the cream cheese until fluffy in a large bowl. Whisk in the sour cream, condensed milk, lemon juice, and powdered sugar. In a separate bowl whisk the heavy cream until it becomes stiff peaks and fold it into the cream cheese mixture. 3. Evenly divide the cheesecake filling between the cake tins and smooth the tops with a spatula. Chill in the fridge for at least 6 hours. 4. In the meantime, prepare your fruit toppings (either premade jams and curds or you can make your own compotes (fruit, sugar, corn starch, lemon juice cooked over medium heat until thick)) and whipped cream. 5. Gently remove the cheesecakes from their tins and place about 2 tbsp of fruit topping on top of each one. Pipe the whipped cream, covering the fruit. Enjoy :) 00:00 Foods in the Avatar Universe 00:34 Sea Prune Stew 03:25 Unfried Dough 06:17 Fire Gummies 09:08 Sizzle Crisps 10:38 Fruit Pies