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Just like in many farming simulators and open-world adventure games, cooking plays a crucial role in enhancing the gaming experience. Gathering ingredients and preparing delicious dishes that boost your stats can be a rewarding break from your in-game quests.
Discover the Stardew Valley Cookbook
If you’re a fan of cooking in games like Stardew Valley, you’ll be excited to learn about The Official Stardew Valley Cookbook, set to be released on May 14th by Penguin Random House. Co-authored by the creator of Stardew Valley, Eric “ConcernedApe” Barone, and Ryan Novak, this cookbook features 50 recipes inspired by the game’s delightful dishes.
Organized by the four in-game seasons, this cookbook offers recipes for spring, summer, autumn, and winter, allowing you to recreate some of your favorite meals from the game in real life.
Try the Seafoam Pudding Recipe
One of the standout recipes from the cookbook is the Seafoam Pudding, a dish loved by the friendly monster Krobus in the game. Combining flavors of carp, flounder, and squid ink, this dish promises to be a savory and filling treat. While the in-game version provides a boost to your energy, health, and fishing skills, the real-life recipe offers a delicious meal without the same in-game benefits.
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A New Culinary Adventure in Stardew Valley
2 cups water
2 to 3 teaspoons squid ink (optional)
1/2 cup thinly sliced scallions (white and green parts)
1/2 cup coarsely chopped fresh cilantro leaves and soft stems
Peel the ginger and cut in half. Finely grate half the ginger on a box grater and place in a medium bowl. Cut the remaining ginger into very thin matchsticks. Finely grate the garlic and add to the bowl with the ginger. Stir in the 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, and 1 teaspoon white pepper. Add the fish and gently stir until the pieces are coated with seasoning. Place in the refrigerator to chill.
Put the rice in a fine-mesh strainer and quickly rinse with cold water.
In a medium Dutch oven over medium-high heat, combine the stock, water, and rice. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer, stirring occasionally, until the rice is soft and the mixture is thick and slightly creamy, about 1 hour. (The consistency will be similar to porridge or a slightly looser rice pudding.) Stir in the squid ink, if using.
Use tongs to lift the fish pieces, one by one, from the marinade (discard the marinade) and gently nestle them in the simmering rice pudding. Cover with a lid and simmer until the fish is just cooked through and becoming flaky, about 10 minutes, lifting the lid and gently stirring occasionally (if some of the fish breaks apart, that is okay). The pudding will be thick, but you can stir in additional hot water (or stock) to make it thinner, if you prefer.
To serve, ladle the seafoam pudding into individual bowls, then drizzle with additional sesame oil and sprinkle with additional white pepper, if desired. Top with the sliced ginger, the scallions, and cilantro. Serve immediately, with additional soy sauce on the side.
Queen’s Tip: If you can’t find carp or flounder, cod makes an excellent alternative.
Reprinted from The Official Stardew Valley Cookbook by ConcernedApe and Ryan Novak. © 2024 by ConcernedApe LLC. Published by Random House Worlds, an imprint of Random House, a division of Penguin Random House LLC.
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