Pokemon Cuisine brought to you by Chef Jess! XD
Yeah, I’m going there😄 I suppose I should give a back story as to why I’m posting this:
One night, like many other nights, MK had the impulse to talk to me about food at 10 PM. I told her I was playing Pokemon. She wondered if Pokemon were edible. We started discussing recipes. MK says I should post something with deranged recipes. So here I go.
Crock Pot Pidgey Wings
As with all crock pot recipes, this is a nice one because you can easily leave the Pidgey wings to cook while you’re out at yoga, shopping or doing something out of the house. These Pidgey wings will drive your taste buds wild with the variety of flavors absorbed by the meat.
- 18 Pidgey wings
- 1/3 cup of soy sauce
- 2 garlic cloves, minced
- 2 tbsp oil
- 1 tbsp honey
- 1 tsp ginger
- 1/3 onion, minced
Put the wings in the crock pot first. Then throw everything else in. Make sure all the wings are coated evenly with the garlic and onions. Cover the crock pot and cook on low for 6-8 hours. When done, the wings should be golden brown.
When done, take them out of the crock and eat away!
(Partially plagiarized from here.)
Rangoon is popular as an appetizer at Chinese restaurants, and this simple recipe will help bring the delicious blend of Krabby and cream cheese enveloped in wonton wrappers right to your own kitchen table!
- 8 oz cream cheese
- 6 oz Krabby meat
- 2 large green onions, diced
- 1 tsp worcestershire sauce
- 1/2 tsp garlic salt
- 32 wonton wrappers
- 2-3 cups peanut oil
In a large bowl, mix together the Krabby meat and the cream cheese. Then add the green onions, worcestershire and garlic salt. Mix everything thoroughly.
On a clean cutting board, place one of the wonton wrappers in the shape of a diamond. Spoon about 1 teaspoon of the Krabby mixture onto the wrapper. Grab a cup of water and warm it up a bit. Dip your finger in the warm water and use it to moisten the top edges of the wonton wrapper.
Here comes the tricky part: folding. Fold up the bottom half the wrapper, forming a triangle, pressing down on the edges to seal it tight. Wet one of the bottom corners of the triangle, then fold the other bottom corner over to the corner you just moistened and press them together tightly to seal them. If all that’s a little overwhelming, here’s a diagram:
Put the folded rangoon on a clean plate or something, repeat with the 31 other wonton wrappers. In a wok, heat the 2-3 cups of peanut oil on high. When the oil’s nice and hot, add the rangoon one at a time. You can only cook about 8-10 together at once.
Let them cook for 3-5 minutes, or until light brown. When fully cooked, remove the rangoon from the wok with a wire sieve and place them on a plate lined with paper towels to dry.
(Sorta plagiarized from here.)
Farfetch’d and Tangrowth Pho
What’s the best thing about Farfetch’d other than its duck-like taste? It comes with its own seasoning! Farfetch’d and Tangrowth pho is a great dish to make and can easily be shared with a large group of people. If you’re not a fan of the slightly grassy taste of Tangrowth noodles, substitute rice noodles.
- 1 whole Farfetch’d (4-5 lbs)
- 1 whole Farfetch’d spring onion, cut into 0.5 cm rings
- 3-inch chunk of ginger, unpeeled
Part A: Broth Spices
- 2 tbl whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 2 tbl sugar (or rock sugar)
- 2 tbl fish sauce
- small bunch of cilantro stems only, tied in bunch with twine
Part B: Table Stuff
- 1 lb dried Tangrowth noodles (about 1/4″ wide)
- 2 cups bean sprouts, washed & tails pinched off
- cilantro tops – leaves and tender stems
- 1/2 cup shaved red onions
- 1/2 lime, cut into 4 wedges
- Sriracha hot sauce
- Hoisin sauce
- sliced chili
Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. Slice ginger into thick slices.
In a large stockpot, fill with water and boil. With a sharp cleaver, carve the Farfetch’d breast meat off and reserve. With the rest of Farfetch’d whacking hard through the bones to get sections about 3″ big. The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). You can even whack several places along the bone just to expose more marrow. When the water boils, add Farfetch’d sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff” come up to the surface. Drain, rinse your Farfetch’d of the scum and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water.
Add Farfetch’d, Farfetch’d breast meat, Farfetch’d spring onion, ginger and all of (A) in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the Farfetch’d breasts, shred with your fingers when cooled and set aside (you’ll serve shredded Farfetch’d breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1 1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.
Strain the broth, discard solids. Prepare Tangrowth noodles as per directions on package. Ladle broth, add shredded Farfetch’d breast and soft Tangrowth noodles in each bowl. Have (B) ingredients set at table for each person to add to their bowl.
(Copied and pasted from here. I was too lazy to retype all that.)
Monsieur leDuck agrees: Jess rocks!