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📖 here are the recipes 📖

MULAN & MEI'S PORRIDGE:
1/2 cup rice
4 cups water
few slices of ginger & scallion
1/2 lb fish
1 tbsp cornstarch
1/2 tbsp water
1/2 tbsp oil
1/2 tbsp soy sauce
topping: eggs, bacon, scallion, mushroom, soy sauce

1. Bring a pot of water to a boil with your ginger & scallion. Stir in the washed rice, once it’s boiling let it simmer for 20 mins until the rice is fully cooked.
2. In the meantime, marinate the fish with cornstarch, oil, water, & soy sauce. Also prepare your toppings!
3. At this point the rice should be fully cooked, whisk the pot vigorously to break up the rice until it reaches your desired texture.
4. Add the fish slices one at a time, stirring gently until they’re just cooked through.
5. Serve the porridge along with your toppings : )

TURNING RED BAOS:
1 cup flour
1/2 tsp yeast
1 tsp sugar
1/2 tbsp oil
1/4 cup water
4 oz ground beef
1 scallion, sliced
1/4 carrot, minced
dash of each: 5 spice, ground ginger, salt, pepper
1 tsp soy sauce
1 tsp olive oil

1. Combine the flour, sugar, yeast, oil in a bowl. Slowly incorporate the water until the dough starts to form.
2. Knead the dough until it’s smooth, then let rise for about an hour till doubled in size.
3. Once it’s ready, knead it gently before dividing into 6 balls and roll each into disks.
4. Place about 2 tbsp of filling in the middle and crimp the dough into the center to create the bao shape.
5. Let them rest for 15 mins before placing onto steamer basket in a pan with cold water. Turn the heat to high, once it’s boiling turn it to medium-low and cook for 15-18 mins.

KRONK'S SPINACH PUFFS:
2 cups chopped spinach
2 tbsp dill
1 shallot, minced
3 cloves garlic, minced
oil, salt, pepper
4 oz cream cheese
1/2 cup feta
1/2 cup grated parmesan
1 yolk
puff pastry + eggwash

1. In a pan, cook the minced shallot and garlic until translucent. Add in the spinach and dill, cooking for around 3 minutes until fully wilted. Season with salt and pepper.
2. Mix together the softened cream cheese, feta, parmesan, spinach mixture, and egg yolk.
3. Slightly roll out the puff pastry and cut into squares. Place a scoop of filling in the center, and grimp the edges together. Freeze for 10 minutes. Brush with egg wash and bake at 400 for 20 mins.

EMPEROR'S NEW GROOVE "POISON" DRINK:
8 oz raspberries
1/4 cup dragonfruit
1 cup sugar
1 cup water
sparkling water

1. To make the syrup: muddling the raspberries with the sugar before pouring it into a saucepan along with the dragonfruit puree and water. Cook the mixture over medium heat for 10 minutes until thickened and strain.

RATATOUILLE:
6 tomatoes
2 red bell peppers
3/4 cups vegetable broth
2 sprigs of thyme
1 clove garlic
1/2 onion
olive oil
green squash, yellow squash, and japanese eggplant
salt, pepper
chive for garnish

1. Roast the peppers over a flame until charred, place into bowl covered before peeling and chopping them.
2. Boil 3 tomatoes (slice x’s on bottoms) for about 1 minute, place in an icebath before peeling and chopping them.
3. Sautee the onion and garlic in olive oil. Add the peppers, tomato, thyme, and vegetable stock into the pan. Simmer for a few minutes, until most of the liquid is reduced.
4. Blend until it’s fully smooth and set aside!
5. Slice tomatoes, squash, and eggplant into thin slices.
6. To assemble: Spread a thin layer of sauce on the bottom of the pan. Layer the vegetables carefully and drizzle olive oil over the top, seasoning with salt and pepper.
7. Cover with parchment paper and bake at 350 for 45 mins to an hour, until the vegetables are completely cooked and slightly browned.
8. Plate and garnish with chive.

PRINCESS TIANA'S BEIGNETS:
1 1/2 cup buttermilk
1/2 cup milk, boiling
4 tsp yeast
3 tbsp sugar
4 3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
oil to fry
powdered sugar and honey to serve

1. Combine the buttermilk and boiling milk. Stir in the yeast and sugar and let it sit for 5 minutes to bloom.
2. In a mixer, combine the flour, baking soda, and salt. Add in the wet mixture and knead for 3-4 minutes, the dough should be slightly sticky.
3. Let the dough rise for an hour to double in size.
4. Onto a floured surface, roll out the dough to 1/4 in thick. Trim edges and cut into rectangles. Let sit for 15 minutes before frying.
5. Fry them for 2 minutes of first side then flip and cook for 30 seconds on other.
6. Drain and top with honey and powdered sugar!

00:00 Intro
00:43 Mulan's Porridge
03:02 Turning Red Bars
05:50 Kronk's Spinach Puffs
08:04 Emperor's New Groove "Poison"
09:45 Ratatouille
13:17 Princess Tiana's Beignets

Intro music:    • Le Festin | Ost. Ratatouille (Alphasv...