#clefthoof

Day 20: Nagrand

Wooly Rhino Bull - Borean Tundra

Part of the adventures of Jingga-Da-Troll Hunter on a safari through Azeroth.

Fanart made just for fun.

For this recipe you will need eggs, a meat of your choice, water, and chakbo flour. It is a simple dish, but it will take you a while to make it properly. Most of that time is waiting. To begin, mix your eggs and any seasoning you want to add in a bowl. I tend to make mine bland, and use chicken eggs, but you can always play with it. Just don’t try using arakkoa, they get upset. Afterwards you want to stir in a little more chakbo flour as you have egg and add water until it is fully mixed, cover it, and set it aside.  If you added too much flower, add more water. If it gets too thin, add a little more flour. You’ll know when you have it right.

Next you will need your large wok, or any pot will do.  I would wait a while before you do this as you want the dumpling dough to set up, an hour or so at least. Put in your meat of choice, plenty of water, and let that cook for a while. Personally I go back and forth between talbuk or cleft hoof on this one but any could work. You could even use both if you were feeling adventurous. In any case, we are trying to create a broth here. Basically just boil the meat till it is cooked, and take it out. You may save it for later, or cut it into small pieces or shred it up and put it back in when we are done.

'Preservation at its finest.' [x]