#tiingilar

[keldabeboy]

tiingilar... save me...

tiingilar

save me tiingilar

[theanoninyourinbox]

brb I’m making Tiingilar again ~

[mearchy]

OKAY THIS POST HAS BEEN SITTING IN MY DRAFTS FOR AGES BUT HERE IS MY TIINGILAR (MANDALORIAN STEW) RECIPE!!!!!

Please riff on this recipe as much as you want because I'm a firm believer in measuring with your heart and improvising with what's in your cabinet and I know for sure that's the spirit of any Mando recipe. I used a combination of other people’s recipes (all credits included) to make my own (vegan) Mandalorian tiingilar, leaving it on the slow cooker overnight each time. I mean it’s truly hard to go wrong with a stew or curry dish but I read some fantastic suggestions in starwarsanthropology’s post on layering spices and making it interesting and it inspired me. So the recipe I finally settled on after experimenting with a few versions is below the cut. This is just based on what I enjoy and my preferences, so check out the other recipes linked here in case you want to try something different.

Ingredients:

1 large yellow onion, chopped

~1-2 tbsp garlic powder (most recipes call for minced cloves but I’m unbothered by not having those bc nomadic Mandalorians are definitely cooking with a lot of powdered and preserved ingredients rather than fresh ones)

2 chopped red apples

~1 1/2 cups (frozen or fresh, I had frozen) cubed sweet potato (or regular potato)

3ish carrots, chopped

1 1/2 cups cashews

1 can pumpkin purée

1 can chickpeas (optional)

4 tbsp (one small can) tomato paste OR one large 14oz can diced tomatoes

~4 cups vegetable stock

1/2 jar tom yum paste (that’s like 2-3 tbsp?? tom yum paste includes lemongrass, crushed chili pepper, kaffir limes, and galangal)

1 heaping tbsp lao gan ma (smoked chili crisp)

4 sichuan chili peppers broken open (be aware this is a less spicy type of chili pepper- if using another type, you may want to use less)

1 tsp ground black pepper

~1.5 tbsp powdered ginger

Zest from one lemon and one orange (Just orange works nicely too)

1 tsp nutmeg

Splash of smoked sesame oil

Olive oil splashed in when I felt like it to add fat and heft (avocado worked for me too on one occasion when I was running low on olive).

In the cooker I heated the onions and garlic in olive oil until they started becoming translucent, and then added the tomato paste, then the liquids, then everything else. Left it on high heat for two hours, mixed in some water so it wouldn't dry up and then reduced it to low for eight hours/overnight.

It came out fantastic, warming and flavorful. As ever, you could stand to turn up the spice for more of that sinus-clearing heturaam, or cut some out if spice isn't your thing. The chili crisp is a pretty specific ingredient if you aren’t in the lao gan ma cult (me) and keep it in your cabinet at all times but it adds a smokey, heavy flavor that would normally come from browned meat in this recipe and is a good source of gentle heat. If you don't have it, I would add more sesame oil.

I add cashews as @starwarsanthropology suggested for extra protein and I replace the traditional meat with chickpeas as in @raiikensmandaloriancuisine 's recipe. I have to say that adding the cashews was a galaxy brain (ha) move because in the slow cooker overnight they become so soft and smooth that I can bite through them like warm butter and they add a fantastic nutty flavor.

I love the idea of fish meal as an extremely dense and protein-heavy base for Mandalorian cooking since it could theoretically be so easy to find or make in the gffa. BUT I almost never eat meat, and even if I did it’s virtually impossible to find human-grade fish meal where I am. Pearled couscous instead of chickpeas was really delicious but expensive for me to get. I think toor dal or other lentils in here instead of chickpeas for the protein would also work.

Cooking with whatever preserved/shelf-stable ingredients you have is 100% in line with a nomadic culture, which is why I used vegetable stock made from packaged cubes and all the spices were dried/ground. I am so excited to finally be sharing this recipe and TYSM!!! to Raiiken's Mandalorian Cuisine for the basis of this stew (I used their recipe verbatim on my first attempt) and Star Wars Anthropology for so many good ideas.

[babooshka-booshka]

I saw a post about mandalorian diaspora grocery stores around the galaxy but now I’ve just been thinking about food.

Like, in my head, tiingilar is caldereta. Ive read some fics (and wookiepedia/reddit) where its a casserole or soup but I read meat, red, veggies, and stuff and I immediately thought of my dad’s recipe that he’d developed while living abroad and sharing it with my mother who was also an immigrant

I dunno if tiingilar is based on a specific irl dish or which one it is but when I read mando characters eating tiingilar I can vividly taste my moms cooking from last week but imagine it spicier. Uj’alayi is mazapan de pili… or maybe brazo de mercedes … leche flan..

im hungry. Do mandos have their own version of space rice? Can we make one up? What food do you guys think of when you see star wars food?

[theanoninyourinbox]

TIINGILAR CHICKEN CURRY RECIPE!

WHAT YOU WILL NEED

TOOLS - Slow cooker, large pan, measuring cups, measuring spoons, willingness to measure with the heart

INGREDIENTS (optional ingredients marked with a *)

1 medium to large sweet potato (to be peeled and diced into roughly 1/2in pieces)

2 Red bell peppers (core and thinly slice these sweeties)

*Mushrooms (sliced lengthwise, less than the amount of potatoes)

*Spinach (three handfuls, they cook down so if you want more I physically can't stop you)

1/4cup water

1/4 cup lime juice (store bought is fine, you don't need to juice them yourself if it's hard)

1 1/2lbs chicken thighs (chicken breasts could be healthier but the flavor may be different)

1 tablespoon Olive oil or oil of your choice (for the chicken)

1 can (14oz) coconut milk (I used light, but regular may make the sauce thicker)

2 tablespoons cornstarch mixed with 3 tablespoons water

*Naan bread and rice (to dip in the sauce and to serve the Tiingilar onto if you want)

SEASONINGS

2 tablespoons curry powder (you heard right, TABLESPOONS)

2 teaspoons paprika (smoked paprika if you want to be fancier)

1 teaspoon ground cumin (it's pronounced cue-min)

1 teaspoon ground chili powder

1 teaspoon salt

*Dash of garlic powder

*Dash of Turmeric

STEPS

FIRST put those chopped veggies (not the spinach if you're using it) into the slow cooker. Pour the water and lime juice in there

SECOND combine the spices, mix em up all nice, then coat the chicken with 2/3 of the spices - you will need the rest of the spices shortly

THIRD heat your oil in a pan over medium-highish. Get it shiny but not bubbling, then get your chicken searing. First side for 2 minutes, then the other for 1 minute. Then get those tasty boys into the slow cooker.

FOURTH Put the chicken on top of the veggies, then the remaining spices, then set that timer for EITHER 2-3 hours on high OR 4-5 hours on low. Don't do both you will break the space-time continuum and no one wants that.

This is a great time to clean up your kitchen right here, and prepare and side dishes you want. I had grapes, naan bread, and brown rice with it this time!

FIFTH when the chicken is at 165 degrees, pull it out! Then let it cool off enough to chop or shred it up!

SIXTH Get your can of coconut milk and your cornstarch-water mix, and pour them in! After this (and additional spinach goes in now) set your slow cooker on high for 30 minutes - and a second timer for 15 minutes.

SEVENTH when the 15 minute timer goes off, put the chicken chunks in, and stir it in really nice - get it coated in the sauce, then put that lid back on and WAIT

EIGHTH when the 30 minute timer goes of SERVE AND EAT YOU DID IT!!!!!!!!!

(Imagine that's a Mythosaur, they're very proud of you)

[rowanhorserider]

A Recipe For Tiingilar

So, I usually don't make up my own recipes, but I wanted to try my hand at making tiingilar, a spicy Mandalorian stew/casserole/soup depending on who you ask. Boredom in my case is often the mother of invention, and I tend to do most of my culinary exploration in relation to historical or nerdy interests of mine. So, the other day when I got bored of eating the same seaweed noodle soup all week, I decided to experiment.

Briefly, a definition of tiingilar before we begin. As outlined in this post, tiingilar is defined by fish as an ingredient, by its spicy seasonings, by its nature as a hearty stew, and by the Mandalorian culinary tradition of making food out of what you have on hand. In that spirit, I'd like to say that this is MY personal version of the dish, made with random stuff from my fridge. You can add nuts and beans, or other vegetables; you can add more spices (I'm a bit of a spice wuss, so you might actually want to do that), you could even cook the grain in the broth itself (saves time and a pot, which is nice). Experiment and play with it, and make it with the (inevitably different) random stuff in YOUR fridge. With that:

Tiingilar

Ingredients:

2 cans of salmon or another fish (5 oz cans. Save any water from them. Use fresh fish if you have it)

A big yellow onion or two (onion is the easiest way to stretch a recipe, and it tastes good too)

6 cloves of garlic

1 tsp chili oil

1 tsp sesame oil (to supplement if the chili oil isn't enough)

1 tbsp whole peppercorns (any colour. I used a blend of black, green, and red)

1 tsp white pepper powder

1 1/4 tsp ginger powder

1 1/4 tsp powdered cumin

1/4 tsp allspice

A pinch of powdered chili pepper

A pinch of powdered coriander seed

A pinch of paprika

A pinch of powdered celery seed

A pinch of powdered cinnamon

A pinch of sugar

1 tbsp fish sauce (more to taste; if adding more, reduce the amount of salt)

1 tbsp mirin/white wine/other light cooking alcohol (omit if you don't eat or drink alcohol)

2 tsp salt (add more or less to taste)

2 tbsp lemon juice (add more to taste)

A dash of apple cider vinegar

Stock or broth to cover (fish broth or some kind of bone broth is recommended, but use whatever you have)

Method:

Preheat the chili oil in a pot or saucepan (you will use the same pot for the entire cooking process). Brown the fish in the chili oil. At this point, the chili pepper that was in the oil bottle actually fell into the pot; I let it cook with the fish for a little bit before I fished it out to keep it from burning.

If you have a buy'ce/generic helmet/other headgear you like for preventing onion tears, don it now. Slice the onion so you have half-rings. Crush the garlic cloves enough to help you remove the skin, but leave them otherwise intact. Add the onion, garlic, and peppercorns to the oil.

If the chili oil doesn't cover all of the ingredients in the pot, add the sesame oil. Cook on high heat until everything in the pot is browned.

Add all of the spices, sugar, fish sauce, cooking alcohol, salt, lemon juice, and vinegar. Stir to evenly coat the fish, onion, and garlic.

If there was any water from the fish, add it to the pot. Cover everything in the pot with broth.

Put a lid on the pot and bring it to a simmer. Keep the stew simmering on low heat for at least an hour so the flavours have time to develop and the broth has time to thicken just a little.

Serve hot on any kind of grain. I had mine on rice noodles, then on rice grains. It would also be good on a millet porridge. If you have vegetables, extra fish, or any other toppings, I recommend seasoning them with a bit of citrus. To thicken the tiingilar, add some leftover grains (like day old rice), or a little bit of flour, depending on preference. When you reheat it, the grains will break down a bit and add some heartiness to the stew.

Notes On The Dish:

Well, it's not the prettiest thing I've ever cooked, but it tasted good. I put cilantro on this when I had it on rice; it's not necessary for tiingilar, I just like it. When I had this on noodles, I added some grilled shrimp and garlic I already had on hand as a topping. Both times I had it, I drank some iced tea, then some orange juice on the side. I thought this was fitting with Mandalorian flavour preferences; the four big ideals of Mando cooking are yai'yai (rich, hearty, very nourishing, sticks to your ribs), heturam (spiciness that burns your mouth), hetikleyc (spiciness that burns your sinuses), and draluram (bright, distinct, strong flavour). I think of citrus as quintessentially draluram, which is why I had a bit of orange juice when I ran out of tea (that, and citrus and spice just go well together). The tiingilar itself is mostly yai'yai and heturam.

When eating, I noticed the fragrance first; the dish overall smells hearty and fishy, but the spices smell faintly floral and mellow. At first, you feel the burn on your lips and tongue. Over the course of the meal, the spiciness loosens up your sinuses a bit. The spices make it the tiniest bit bitter, but the main flavour is the saltiness of the fish mingling with the sourness and sweetness of some of the other ingredients. With noodles or rice, this is a pretty filling dish, and really does stick to your ribs for a while (which is great, since I have a hard time getting anything to keep me full). This is the kind of thing I'd like to eat after a long, cold day outside. I recommend if you're going to have this on noodles, do that the first day while the broth is still a bit thin, unless you're having it more like pasta (in which case, cook the stew down a bit more so it gets thick; maybe add a tiny bit of flour, too). Have this on rice or another grain on the second day, because the broth will get thicker every time you reheat it, especially if you add leftover grains into it. You could also easily make this casserole style by basically stewing the grains in the broth all together in the oven, but I usually make things on the stovetop, not in the oven, which is why I chose to stew this in a pot.

[dragon-jadefire]

Secret Skirata additives

- tihaar (use saké)

- cook the meat with onions, garlic, ginger, soy sauce or Worcestershire sauce, and a milder curry paste. Deglaze the meat with tihaar (use saké).

- add red pepper flakes to taste

[alexsrandomramblings]

Wish I had some rabbit to make this hunter stew-style tiingilar properly, so the chicken thighs listed in the base recipe will have to do. Did get some venison, but could only find ground boar *cough*feral hogs*cough*.