Valroni cuisine

Main article: Valroni culture

Valroni cuisine is an integral part of Valroni culture and includes cuisines originating from Valron and different dishes influenced by foreign dishes such as Viodoxan cuisine and Ryzani cuisine as people immigrated to the area.

(Note: Monoculture is not practised in Valron, so there would be thousands of varieties of different edible plants)

Background
Modern Valroni cuisines encourages steaming and stir frying fresh food as it's considered the healthiest. Though some food are pan fried, deep fried foods aren't as common. As Valroni cuisine doesn't promote the usage of oil, this causes a relatively low obesity rate and deaths due to heart related diseases comparing to the rest of the Archonal Union.

In comparison to the city of Krigor, though their culture is influenced by the Valroni culture deep fried food are relatively popular in the city. As most of the Valroni populace were immigrants or descendants of immigrants, especially former Valroni exiles, Valroni culture and cuisine are heavily influenced by Audalad culture, Aurlunoren culture and Ryzani culture, this also heavily influenced the cuisine.

Nothing goes to waste
In Valron, nothing goes to waste. Some things like egg shells are pulverised to create a powder that contains more calcium and waste products from making drinks and foods are also used in cooking, like barley used in beer making, solid byproduct from soy sauce making, okara from soy milk making and many more.

Freshness is key
People always buy ingredients fresh from the grocery store, milkman, butcher or artisans. They only buy the amount of food they need (e.g. 1 stalk of spring onions or 10 mL of milk) by bringing containers and bottles and cooked fresh. Some foods are generally preserved to store for longer. It is possible not to bring containers or bottles, but will be charged for not bringing them and food is sometimes grown in private gardens.

Monoculture does not exist
In Valron, horticulturalists and gardeners grow hundreds on thousands of varieties of different edible plants, some looking the same, with same flavours, aromas and tastes. But most have different colours, flavours, aromas and tastes. Most recipes will call for a certain variety or varieties.

Grains

 * Rice - Rice is a quintessential crop in Valroni cuisine, eaten almost every day
 * Millet - Millet is a grain generally eaten as a porridge and is a common food crop among poorer folk
 * Barley - Barley is a grain that is generally used to make malt for traditional sauces
 * Wheat - Wheat is an imported crop used to make less traditional foods

Fish, meat and dairy
Valronis eat everything from nose to tail, this would include the blood and the bone marrow.. Animal fat is the primary cooking fat, that is put in everything that requires fat, sweet or savoury. Peanut oil is also a common cooking fat, but it is less used and animal fat is the preferred fat as peanut oil is too hard to produce. The peasants eat the dung with the bile removed. Egg shells are pulverised to create a powder and it is generally eaten mixed with some foods.


 * Pork - The essential meat in a Valroni kitchen. This is the most commonly eaten land animal. Eating pork is generally reserved for celebrations or when the family has extra cash on hand. Eating the organs of pork is very common, but muscle of pork is generally hard to find.
 * Lard - The main cooking fat of Valron.
 * Beef - Beef in Valron is usually the meat of a zebu. This is because Valron's warm climate makes it hard for other breeds of cow to exist. This is rarely eaten as is usually used for bullock carts and farming. Since cows are a hassle to keep multiple of, beef is generally reserved for the wealthy.
 * Mutton - Mutton in Valron usually refers to goat meat, but some people use it when referring to sheep meat. This is usually eaten in stews as mutton is very fibrous and almost inedible when dry-cooked
 * Poultry - The second most consumed meat of land animals in Valron. Poultry are generally consumed if they can't produce eggs. Chickens are mainly eaten for celebrations.
 * Eggs - Eggs from both chicken and duck are popular. They are generally fried, steamed or boiled.
 * Seafood - Seafood in Valron is consumed by both the rich and the poor.
 * Fish - Fish is a staple meat in Valron and is versatile. Usually seasoned lightly.
 * Prawnst
 * Large Valroni White Prawns - Known vernacularly as "Ha'ê bêm (lit. Bright prawns)". Are large prawns that are cheap in Valron and are generally eaten with vegetables
 * Shrimp - Known vernacularly as "Ha'ê kesecil (lit. Small prawns)".
 * Cuttlefish
 * Squid
 * Octopus
 * Abalone
 * Oysters, mussels
 * Stingray
 * Roe - Fish roe, vernacularly known as "Talo ikhen (lit. eggs of fish) is generally spiced or cured and eaten. It is sometimes eaten cooked.

Seasonings, flavourings, condiments, herbs and spices

 * Soy sauce - A sauce that is fermented in bamboo tanks made from soybeans, wheat and salt. It gains a rich flavour after its fermentation.
 * Oyster sauce - A sauce made from an oyster broth, sugar, salt, and cooking caramel. It is thickened with water chestnut starch and is generally used in simple stir fries.
 * Cooking caramel - A slightly bittersweet sauce. It is made from boiling down palm sugar and soy sauce until it gains a sligtly bitter favour. This is generally used for colour and fragrance.
 * Belacan - A popular way to preserve shrimp and prawns. Shrimps and or prawns are made into a paste and heavily salted and spiced. This is then left to ferment until there is a strong flavour.
 * Salt - Harvested from the ocean and boiled down. Basis of some condiments.
 * Qinqalok - Another way to preserve shrimp and krill (this time not prawns), shrimp and krill are generally left to be salted and ferment for a short period of time. A popular dipping sauce for stingray.
 * Fish sauce
 * Abalone sauce
 * Pepper
 * Garlic
 * Chilli powder
 * Blood sauce
 * Chicken essence/MSG

Equipment
In Valron, the generally equipment used are a woodfire stove (Fulo baqai). Kerosene stoves were tried and tested in Valron as to slightly modernise, but this had failed as there were many reports that houses burnt down after the use of kerosene stoves. To make the fire burn brighter/keep burning. A fan is used to fan in more oxygen. The generally used cooking vessel is a teapot or a wok and a spatula or pair of chopsticks is generally used.

Cookbooks
Cookery books have long been a popular resource for home cooks, particularly among housewives, and are often authored by professional chefs, culinary institutions, and even fellow housewives. Among the many cookery books available to the general public, several noteworthy examples have gained popularity within the Valroni community. These include The Housewife's Reference, a seminal work authored by Aliwala Balangga, which has served as a comprehensive guide to cooking techniques and recipes for generations of Valroni cooks. Another influential work is The Housewife's Oracle on the General Practices in the Cookery of Valron, penned by Husei Aminda, which explores the regional culinary traditions of Valron in depth; and much more cookery books, authored by many other people.

Additionally, various cookery books have emerged in response to the temperance movements that have taken root across Valron. These cookery books emphasize the importance of moderation and abstinence from alcohol and other intoxicants in culinary practices. Examples of such works include The Temperate Housewife's Cookery Book, a seminal publication by Sila Ahlamat, which eschews the use of cooking wine and vinegar in favor of lime juice as a flavoring agent. The Valroni Housewife's Temperance Union has also published its own cookery book, entitled The Cookery on Wholesome Foods with the Abstinence of Alcoholic Products, which promotes the use of healthy, natural ingredients in cooking while advocating for the avoidance of alcohol. These and other similar works serve as important resources for Valroni cooks who seek to uphold the principles of temperance in their culinary practices.

History
As the Valroni people adapted to their new settled lifestyle, they began to realize the importance of a varied and balanced diet. With the introduction of grains, they were able to supplement their fish and vegetable intake with a source of carbohydrates and fiber. This allowed them to sustain a higher level of physical activity and maintain their health throughout the year. The cultivation of crops in the fertile soils of the river valley also allowed the Valroni to store food for longer periods of time, which was important during times of scarcity or drought.

Furthermore, the domestication of chickens, ducks, and geese not only provided a source of meat and eggs, but also served as an indicator of social status. Wealthier Valroni families were able to afford larger and more diverse flocks, which were often used as gifts or traded with neighboring communities. As a result, the consumption of poultry and eggs became a symbol of prosperity and abundance within Valroni society.

Over time, Valroni cuisine developed into a rich and diverse culinary tradition, characterized by the use of fresh, locally-sourced ingredients and a variety of herbs and spices. The traditional Valroni diet incorporated a range of flavors and cooking techniques, including grilling, baking, and braised. From fish soups flavored with wild herbs to braised fried duck thighs, Valroni cuisine reflected the unique history and culture of the people who created it. Today, Valroni cuisine remains an important part of the region's cultural heritage and a testament to the ingenuity and resourcefulness of its people.

Regional varieties and differences
As the City of Valrôn is both coastal and situated on a river, its cuisine is heavily seafood-based. In contrast, the cuisines of Tiham, Krigor, and Kalai Bali, which are situated inland, tend to feature fewer seafood dishes. Similarly, AweBriiss, Valron, and Chrimatsica, being coastal, also have cuisines that heavily feature seafood. The region experiences wet and dry seasons, with the wet season occurring during the latter half of the year. The tropical climate means that the region receives a significant amount of rainfall during this time, leading to frequent flooding in lowland towns such as Valron, Chrimatsica, Krigor, and Kalai Bali. However, this flooding also provides opportunities for fishing in the roads, which becomes a popular leisure activity during these times. The use of steam-powered machinery, factories, and autowagens in the region has been known to contribute to the increased rainfall during the wet season. Nevertheless, the abundance of rainfall has also helped to sustain the agriculture and aquaculture industries in the region, ensuring a steady supply of fresh produce and seafood for the local cuisine.

Ketchup
Ketchup in Valron refers to a sauce that can last for a long time.

Sausages
Sausages are a variety of cured meat. In Valron it is usually made of pork and seasonings. It is usually round and long. Most sausages are wrapped either in stomach, skin or caul fat. Some varieties of sausages are fermented or pickled.


 * Liver sausage - (Valroni: Aqan lahâk), Liver sausage is a part of Valroni cuisine mainly enjoyed by itself, in dishes or with rice. It is mainly made out of pig liver (though other livers are also used), garlic, salt, sugar and other seasonings. It is usually soft and sweet with a slight bitter flavour from the bile in the liver. Though dry varieties are common also. The sausage also is fermented to bring a unique flavour.


 * Blood sausage - (Valroni: Aqan hüywê), Blood sausage is a breakfast item eaten by most Valronis. Most people eat it for breakfast, though those who don't like it don't eat it. It is made by boiling blood on high heat with seasonings and a sort of cereal, usually wheat or rice. It is then put in pork intestines and left to dry in fire.


 * Blood and meat sausage - (Valroni: Aqan abak hüywê), Blood and meat sausage is a more popular variety of blood sausage in Valron. It is made by boiling the blood, just until all the pathogens in the blood die, which is approximately boiling for 10 minutes and adding minced meat, usually liver and lean meat. Then the blood and the meat is mixed with seasonings until the meat is marinated and impregnated with the blood. It is then wrapped in caul fat and dried for a few days.
 * Pickled sausages - (Valroni: Aqan aichuyam lit: brined sausages), Pickled sausages are fermented sausages that is made out of pork mince that is cured. After being cured, the sausage is soaked in brine for weeks. After the weeks of pickling, the sausages are stuffed with rice (usually glutinous) and a variety of spices before being dried by getting smoke, after smoking it is then fermented to make a slightly astringent flavour. This sausage is usually soft, spicy, salty and sweet with a slight astringent flavour. The brine of the sausage is made out of water, herbs, pig blood, lots of salt, sugar and spices and the brine strongly impregnates the meat. Before getting brined the meat mixture is made out of a mix of pork mince that is cured with spices, salt, sugar, starch, eggs and herbs. It is usually smoked with oak, bamboo and palm wood, as it is believed it is believed to flavour the meat and the wood gives a very unique flavour. The fermentation then gives a nice astringent flavour that is abit like lime that pairs well to the flavour.

Stir fry
Stir fries in Valron can vary as many ingredients could be used. Popular ingredients are fish, prawns, pufferfish (for the rich), meat (usually offal and giblets. Less commonly muscles and tissue like loin), vegetables and edible flowers like torch ginger flower. Potatoes are rarely used in this dish. Seasonings commonly used are chilli peppers, garlic, salt, sugar and some condiments.

Torch ginger flower and liver
A common cut of meat used is liver, it is prized in Valroni cooking for its unique flavour and not having to use much blood to season and its tender texture. Torch ginger flower is a common flower used in cooking for its piquant, sweet, ginger-like flavour. This stir fry is usually cooked using pork liver, torch ginger flower, ginger, garlic, and an array of condiments

Blood and vegetables
A common stir fry enjoyed by those who enjoy it. It is made by mixing any variety of blood cake and a mixture of vegetables with some condiments and heavy amounts of seasoning

Liver sausage and egg
This is a more common stir fry eaten as a lunch food, it is made by stir frying a chopped up liver sausage, 2 eggs, spring onions, garlic and sometimes some chilli is stir fried, seasoning in this stir fry is usually kept at a minimal as the liver sausage is already heavily seasoned and fatty.

Pork pancreas, ginger slice and snow peas
Pork pancreas is chopped, then stir fried with ginger, soy sauce and snow peas. It is rich in many vitamins and generally eaten for dinner. It is rich in protein and said to cut fat.

Braised lamb heart
Lamb hearts are washed, then chopped into cubes and then pan fried in a pot with lamb fat until the juices excrete. It is then left to simmer for a while. Onions, carrots, celery, lamb stock, some soy sauce, chilli powder, cumin and basil are added. With some people adding pickled mustard greens and nasturtium.

Potato cake
Potato cake is a common savoury snack food eaten in Valrôn and is one of the few food that is actually fried. Though it is pan-fried and pan-fried food is quite common. It consists of mashed potatoes, minced meat, garlic, onions and spring onions, when the mixture is made it is then pan fried and fills the stomach easily. This is the most well-known and popular snacks from Valrôn.

Soups
Soups in Valrôn are usually fish-based and made by fish organs, fish heads and fish tails. Popular soups include fish ovary soup and other soups. Vegetables and seasonings are used to flavour the otherwise bland soups.

Blood soup
Blood soup is a soup that gives energy to labourers and popular among nobles because of its unique flavour similiar to turtle soup in other cuisines. It contains a bit of chicken bone stock, pig's blood, some vegetables and chopped pig muscle to flavour the soup. More flavourings are added, usually spicy to flavour the soup even more. Starch is added to thicken the soup to make it thicker and gives a nice texture. It is usually consumed straight after cooking so the blood and bone mixture doesn't coagulate.

Blood cake
Blood cake is a gelatinous cake made out of a liquid mixture of pig blood and seasonings (mainly a mix of garlic, salt, dried herbs and chilli) that has been left to clot and curdle until it becomes gelatinous. This is a popular Valrôni side dish either prepared in meals or eaten with rice. Most people say that you either love it or you hate it. There are multiple varieties of blood cake, some more popular than others. Blood cake is also known as Tee hue kuih and it's a savoury kuih.

Sanguinis papaver crustulam
Sanguinis papaver crustulum is a very uncommon variety of blood cake that is created in a way that a film will be created around the blood, this makes it easy to pop and if cut or squished in any way will make blood come out.

Sanguis crustulum gelatinosum
Sangus crustulum gelatinosum is created by boiling bones until they reduce. This lets it to have a soft texture similiar to jelly. Though when cooked it has the possibility to melt as it contains gelatin.

Frumenti sanguinem crustulam
Frumenti sanguinem crustulam is a more popular variety of blood cake, more popularly consumed raw. It is slightly more grainy than the other varieties. It is cooked by adding a form of grain to the mixture and letting it dry. There are 2 varieties of this, a soft one and a hard one.

Sanguis crustulam frumenti mollis
Sanguis crustulam frumenti mollis, is the more popular variety of the two and is slightly more gelatinous than the other type, this is because it only needs little starch and reduced bone for it to set. This leads it to be used more in stir fries and soups.

Crus durum sanguinem crustulam
Crus durum sanguinem crustulam is a less popular variety and is used by mixing whole wheat berries, starch and flour to the mix. The result is a grainy, musty cake that is usually reserved for peasants to eat as it gives more energy to them when working the fields

Vapor crustulam sanguinem coctum
Vapor crustulam sanguinem coctum, or Pellentesque sanguinem crustulam is the most popular variety of blood cake. It is made by steaming blood and sticky rice together, until it is solid. This is the only variety of blood cake that has sweet and savoury varieties. After it is steamed, it is then cut and different stuff is added. Ground-up nuts (usually peanuts) and coriander is traditionally added as toppings with a form of sauce, usually salty. It is usually served on a stick as street food in Valron. This is also usually eaten alone, with rice or with crushed up dried potatoes. This is sometimes added to meals

Laksa
Laksa is a filling noodle based meal made using thick noodles, using a spicy mackerel based broth and topped with shredded mackerel. Toppings added are pineapple slices, mint, prawn paste, chillies, cucumber, torch ginger flower and chillies.

"The Heavenly Kings"
The Heavenly Kings are a group of fritters and meat rolls eaten together as a snack in one meal.

Water chestnut egg slice
Egg, soy sauce, oyster sauce, and crushed water chestnuts are mixed together and pan fried to make a thick omelette and it is then cut into squares and served

Egg slice
Egg, sweet soy sauce, salt and spices are mixed together and pan fried to make a thick omelette and it is cut into squares and served. There is a popular legend where if you are a young woman and you ate egg slice, you'll get

Oyster omelette
Oyster omelette is an omelette made of eggs, oyster sauce, salt, sweet potato starch, garlic and small oysters (usually farmed from the Cuvon). It is also known as Oyster cake. Sometimes a chilli sauce and lime juice is added. prawn and prawn paste is sometimes used to substitute oysters and this is called Prawn omelette/Prawn cake.

Non-Crispy
Non-crispy prawn fritters are made of prawns, salt, flour, egg and water and panfried

Crispy
Crispy prawn fritters are made of prawns, salt, flour, egg, water and bread crumbs and are shallow fried

You zha guai
You zha guai is a stick of dough and are one of the few foods fried. when it is cut, it usually looks like a flower. There are usually 2 sticks stuck together and can be seperated at the middle

Daikon fritters
Daikon fritters are made from daikons dipped in a batter of eggs, flour and some salt. It is pan-fried

Pulut serunding
Pulut serunding is a glutinous rice ball with spicy grated coconut.

Curry puff
Curry puff is a baked pastry stuffed with a curry with potato and/or chicken

Soon Kuih
Soon Kuih is a dumpling with dried shrimp and bamboo shoots

Red peach cake
Red peach cake is a dumpling with mushrooms and meat

Chwee kuih
Chwee kuih is a kuih that is made from glutinous rice formed into a bowl, chopped pickled radish is put in.

Ku chai kuih
Ku chai kuih is a kui made with chives and prawns stuffed in a glutinous rice flour skin.

Yam paste
A savoury kuih made by steaming blended yams/taro with dried prawn and rice flour.

Kuih Pie Tee
Kuih Pie Tee is very interesting and tasty. It is quintessentially Peranakan and cannot be found in any other cuisines. It is a small crispy pastry cup filled with stewed turnip, bang kuang (jicama), bean sprout, egg, shrimp etc.

Lemper udang
Lemper Undang is glutinous rice with savoury spicy dried prawn filling. It is made by cooking glutinous rice in coconut milk. The cooked rice is rolled and filled with spicy dried prawn, then wrapped in banana leaf. Cooking is completed by either steaming or grilling over charcoal fire which impart an additional smokey and sweet aroma.

There are other versions of lemper with seasoned chicken, dried fish floss or toasted grated coconut pulp filling. All have lovely nicely balanced savoury sweet taste.

Pulut panggang
Pulut panggang is a tube of glutinous rice with serunding, galangal, onion, chilli paste, shallot and lime leaf in banana leaves. It is grilled over a charcoal stove on a banana leaf

Balut
Balut is an egg of a bird, usually a duck that has been incubated for 14-21 days and cooked.

Halušky
Halušky is a meal found in the city of Tiham, it is a dumpling made of potatoes with cheese made from sheep cheese and salted meat

Pea porridge
Pea porridge is a porridge popular in Tiham because of the large population of peasants. The variety of pea used is called "Golden Heaven Eyes". The pea is generally a yellow colour. It is then peeled, washed and dried. Then split or ground and boiled for a few minutes/hours and mixed. Salt and spices are added with the occasional pork added.

Congee
Congee is a porridge made of rice and water. There are 27 varieties of porridge in Valron. 10 in the north and 17 in the south. People usually put spices, salt, condiments and sometimes abit of sugar to balance the flavour. Vegetables, meat, stock and other ingredients are also generally added. Some people also add a raw egg to give an unctuous flavour with some garnishes.

Pale
Pale in Valroni dessert cooking means a slight change in tint (lighter colour). Rookie dessert makers mistake pale for white

Gula melaka
Gula melaka is a block of palm sugar, when it says grated it is grated gula melaka it means flakes of gula melaka, when it says gula melaka syrup it of course means gula melaka syrup which is a sweet viscous liquid made from boiling water and gula melaka until it becomes slightly thick but watery to very thick, usually when it is served it is thick but slightly watery. Fresh gula melaka is light, while aged gula melaka is dark, it is said it has a stronger flavour.

Red bean paste
Red bean paste is made from boiling kidney beans and light palm sugar until the water evaporates, and then mashed until its a paste.

Mung bean paste
Mung bean paste is made from boiling mung beans and light palm sugar until the water evaporates and then mashed until its a paste

Lotus seed paste
Lotus seed paste is made from boiling lotus seeds and light palm sugar until the water evaporates and then mashed until its a paste

Peanut paste
Peanut paste is made from crushing peanuts, peanut flour, sugar and abit of salt together until it becomes a paste, is usually added.

Gula melaka syrup
Gula melaka syrup is a syrup made from palm sugar.

Coconut custard
Coconut custard is made from eggs, sugar, tapioca starch and coconut milk. Sometimes pandan leaf extract, gula melaka, pumpkin or others is sometimes added.

Cudweed paste
Cudweed paste is made from boiling cudweed for 2 days and adding tapioca starch. This results in a black paste.

Kuih (sweet)
Most kuihs are either shaped in a mold or are shaped as parellelograms

Ang ku kuih
Ang ku kuih, also known as Red tortoise cake, is a dessert with a skin made from sticky glutinous rice flour. The skin is usually wrapped around a filling, usually sweet peanut paste or mung bean paste. It is usually shaped with a tortoise shell shaped mold or a floral pattern mold and its steamed on a bamboo steamer. The cake is put on a banana leaf to steam. As the name suggests it is red in colour from red dye.

Kuih tutu
Kuih tutu is a kuih made by putting rice flour that is slightly moisteined with water in a chrysantamum-shaped mold and putting in the filling (gula melaka candied coconut or peanuts). It is then steamed on a banana leaf. It is derived from Sung Kuih.

Man chang kuih
Man chang kuih is a pancake made from flour, animal fat, sugar and water and a thin layer is spread on a pan and part of the sides so the sides can be crispy. The animal fat, creamed corn and crushed sweetened peanuts are added. Then the pancake is folded and served

Kuih bahulu
Kuih bahulu is a cake made from egg, and usually shaped like a star. It is a baked egg cake. It is a variety of kuih bolu (sponge cake). There are 3 varieties, the more common one, bahulu cermai (star shaped), and the more elusive ones bahulu gulung (rolled) and bahulu lapis (layered). Unlike other kuihs, this kuih is steamed.

Borasa
Kuih borasa is a variety of kuih bahulu that is flavoured with grated gula melaka and sesame seeds

Kuih akok
A rich confection made with liberal quantities of eggs, coconut milk, flour and sugar, akok have a distinctive sweet caramel taste. There is another variant that contains black sugar.

Kuih cara
Kuih cara is basically kuih bahulu but pandan flavoured

Kuih dadar
Kuih dadar is composes of gula melaka candied shredded coconut rolled up in Kuih ape.

Kuih jelorot
Kuih jelorot is a Kuih that is a cone wrapped into banana leaves. It is made of tapioca starch, sugar and coconut milk and its steamed..

Love letters
Love letters is a rolled baked, crispy pancake

Kuih kochi
Kuih kochi is a glutinous rice dumpling filled with gula melaka candied grated coconut and gula melaka syrup

Kuih lapis
Kuih lapis is a layered cake, made from coconut milk, pandan, rice flour and the food clouring (pink dragonfruit extract for red and pandan extract for green). It is done by steaming each layer at different times.

Kuih pinjaram
A saucer-shaped deep fried fritter with crisp edges and a dense, chewy texture towards the centre. It is widely sold by street food vendors in the open air markets of East Valron.

Kuih serimuka
Kuih serimuka is a two-layered Kuih that comprises of steaming glutinous rice on the bottom and steaming a green pandan custard on the top, coconut milk and sugar is important in making the custard

Kuih wajik
Kuih wajik is a Kuih made from glutinous rice, gula melaka syrup and coconut milk.

Onde-onde
Onde onde are small round balls made from glutinous rice flour coloured and flavoured with pandan, filled with palm sugar syrup and rolled in freshly grated coconut.

Pulut inti
Pulut inti is a piece of triangular glutinous rice that is wrapped in banana leaf with gula melaka candied coconut.

Nian gao
Nian gao is a food prepared from glutinous rice flour and consumed in Valroni cuisine. It is also simply known as "rice cake". While it can be eaten all year round, traditionally it is most popular during festivals. It is considered good luck to eat nian gao during this time of the year because nian gao is a homonym for "higher year" or "grow every year", which means "a more prosperous year".

Ki Zhang
Kee chang aka alkaline dumplings are either served plain with palm sugar syrup or filled with red bean paste cooked and served in banana leaf. It is basically a triangle of sweetened glutinous rice steamed in a banana leaf and sometimes filledwith bean paste and/or served with palm sugar syrup

Kuih lopez
Kuih lopez is a square of glutinous rice that is steamed triangle of glutinous rice steamed in a banana leaf for one hour, it is then served with grated coconut and gula melaka syrup. Usually consumed with coffee.

Sung Kuih
Sung Kuih is a round cake made of plain rice flour that is slightly moistened with water and sugar and its cut to squares and 6 red dots is put on each square. The 6 red dots are arranged as a hexagon with a dot in the middle.

Yi buah
Yi buah is a glutinous rice dumpling filled with gula-melaka candied coconut

Kuih bingka ambon
Kuih bingka ambon is a kuih made from tapioca flour, eggs, sugar, yeast and coconut milk. It is usually coconut, pandan or banana flavour. It is known for its sponge like holes and known for its chewy texture. This is a baked kuih.

Kuih bingka ubi
Kuih bingka ubi is a kuih made from shredded tapioca/sweet potatoes/taro/yam/cassava, sugar, eggs and coconut milk and its baked.

Kuih kosui
Kuih Kosui is made of glutinous rice flour, tapioca flour and sugar. There are green and brown versions blended with either green by adding pandan leaf extract or brown by adding gula melaka (grated/syrup). The blend is put in little cups and the contents are cooked by steaming. The bouncy jiggly mini sweet cake is eaten with lightly salted grated fresh coconut pulp.

Kuih talam
Kuih talam is a kuih similiar to kuih serimuka, the two layers are made using rice flour. The bottom layer is either green, brown or other colours depending on what the rice flour is blended with. Pandan leaf gives it green colour, palm sugar give brown colour and so forth. This coloured layer is laid in an aluminium tray first and it is cooked by steaming. When partially cooked, a second white layer is added. This white layer is rice flour blended with coconut milk. The tray is returned to the steamer till the Kuih talam is fully cooked. It is basically kuih serimuka with opposite layers.

Again, this Kuih is addictive to its fans due to its blend of different sweet and soft-tender layers. The green / brown bottom layer is firmer than the white layer on top. The top is always made of rice flour and coconut milk while the bottom is made from green pea flour, coconut milk and a flavouring.

Putu ayu
Putu ayu is a pandan flavoured kuih bahulu with a hole in the middle and served with grated coconut

Pulut tai tai
Pulut tai tai is simply glutinous rice boiled with animal fatfly pea flower which gives it an attractive blue tint. The cooked glutinous rice is compacted, cut and served in bite size cubes (hence it is also called pulut tekan which means "pressed glutinous rice"). Grated gula melaka is sometimes put on the top.

Kuih sago
Kuih sago is a kuih made from steaming sago starch, sago, sugar, and coconut milk, it is then dipped in grated coconut and served

Chi kak kuih
Chi kak kuih is a kueh is cudweed paste wrapped in a skin and steamed

Kuih agar-agar
Kuih agar-agar is a cold cake made in fridge made from making a sweet jelly and chilling it and pouring a coconut jelly on the top.

Kuih ape
Kuih ape is a thin pandan flavoured crepe. It is basically kuih dadar without the gula melaka-candied coconut

Kuih apem
Kuih apem is a crepe made from a fermented rice batter and coconut milk and pan fried until it rises

Putu piring
Putu piring is a kuih shaped with a small saucer. It is made of a dough made from rice flour softened with water and stuffed with grated gula melaka, it is then served with some pandan leaves on the top and showered with coconut. This is eaten with a spoon.

Putu mayam
Putu mayam, also known as putu mayang, kutu mayam or kutu mayang. It is a kuih made my making a thin sweet rice flour batter that is pressed in a wooden garlic mincer like contraption to resemble noodles and pan-fried and then served on banana leaves with orange or red dyed granulated sugar and grated coconut.

Kuih modak
Kuih modak is a dumpling filled with jaggery

Nagasari pisang
Nagasari pisang is a kuih in a banana leaf comprising of glutinous rice, bananas and coconut custard.

Kuih lidah
Kuih lidah is made of a sweet dough that is flattened, rolled and flattened again. It is then fried. It is said to look like tongues or oysters.

Cucur kodok
Cucur kodok is a banana fritter

Cucur ubi
Cucur ubi is a fritter made from tapioca, sweet potatoes or yams

Kuih cincin
Kuih cincin is one of the few kuihs and foods in Valron that are actually fried. It is made by putting a sweet batter into a lable with holes and putting it over hot animal fat with the had making a circular movement giving the kuih its significant rings.

Kuih jala
Kuih jala is made of a rice flour batter that is ladled into an emptied coconut shell bearing many small holes underneath, which is then held over hot animal fat and moved in a circular motion. The mixture will drip into the animal fat like a thread, and forms a lattice-like layer on the animal fat as it fries to a solid crisp.

Kuih keria
Kuih keria is a fried doughnut that is rarely eaten made of a sweet potato dough

Kuih makmur
OOC: This is slightly different than the real Kuih makmur (all kuihs in this wiki are from real life) the following kuihs that will be after this are the real thing. Kuih makmur is made from semolina, sugar and flour and is baked.

Kuih asida
Kuih asida is a kuih made by making flour and animal fat into a dough. It is steamed and eaten with gula melaka

Pirohy
Pirohy is like a potato dumpling with poppy seeds and sugar. Sometimes it is a boied potato noodle that is dried out with a cloth and served with the aforementioned, poppy seeds and sugar. It is sometimes eaten with jams or pastes like poppyseed paste (poppyseed, oil and sugar) It is generally found in Tiham.

Trdelník
Trdelník is a dessert that is a sweet dough cooked on a spit. Sometimes filled with sweet cream. Sometimes with fruit, paste and other nuts. Powdered sugar and crushed walnuts is put on top.

Cocky's joy
Cocky's joy is a popular Valroni dessert which is nowadays mostly eaten as a dessert/snack. It is a sandwich with golden syrup in it.

Golden syrup dumplings
Golden syrup dumplings are made of balls made of a thick paste made of flour and coloured with abit of golden syrup and the paste was rolled in a ball and dipped in flour and stewed in animal fat and golden syrup with a bit of water and served with sesame seeds.

Almond jelly
Almond jelly, also known as Almond tofu is a jelly/tofu made from almond milk or apricot kernel milk, sugar and agar or gypsum.

Soy milk
Soy milk is made of soaking dried soyabeans in water until they are wet and getting crushed and the liquid is strained. The byproduct of this is okara

Potato soda
Potato soda is made of potato skin and sugar and it is artifically carbonated.

Nut/grain milks
Milks made from soaked nuts. The nuts are then blended and the liquids are exracted. Any nuts or grains could be used; almonds, apricot kernels, walnuts, pine nuts, peanuts, cashews or others. Grain milks are made by boiling grains until the grains disappear.

Coconut milk
Coconut milk is a common ingredient in Valroni cuisine sweet or savoury. It is made by blending coconut flesh and extracting the liquid. No coconut water is used.

Bean milks
Bean milks are made from boiled beans (soaked and boiled if they are dried beans) and then they are blended for the solids to get extracted. Any bean could be used (peas or any other beans, legumes, pulses and more)

Seed milks
Seed milks are milks made from soaked seeds blended with water with solids extracted.

Jennux Tea
Jennux tea is a tea served with milk and stewed candied tapioca pearls. Though lactose intolerant people in Valron replace it with soy milk, nut milk or maybe not even put milk. People drink it through straws made of wheat fibres.

Kombucha
Kombucha, unlike popular belief is a drink made boiling seaweed to make a tea

(OOC NOTE: Kombucha in real life is actually a Japanese seaweed tea)

Tiamaigre
Tenairgre is a Valroni drink that is made by heavily sweetening some tea, maybe adding some fruits, spices, nuts, flowers and herbs. Then adding some rice wine and some yeast to ferment, but not turn to alcohol, mother of vinegar is sometimes added.

Nuchima
Nuchima is a liqueur brewed by Lim Takh Chor, it is brewed with over 2500 herbs, spices, roots, flowers and more. It generally has 40mL of alcohol. The ingredients are generally kept confidential. It is described to have an aniseed flavour with a hint of the other ingredients, the most prevalent are honey, resin, glutinous rice, rice, mint and citrus peel (This does not exist in game). The ingredients are generally used to also make a non-alcoholic herbal syrup. It is aged in dark oak

Chimajo
Chimajo is an alcoholic beverage that is essentially Nuchima that isn't distilled and its simply aged in dark oak with the flavours from the dark oak and the resin-beewax mix seeping in to the chimajo. It has more flavours coming out as it isn't distilled with flavours of roses, dandelions, henbane and multiple ferns

Blood Vodka
Blood Vodka is a popular beverage among all Valronis, as it is simple to make. Since Vodka is mass-produced in Valron it makes it very cheap. Blood is also very abundant as it is extracted when the meat/fish is killed. Some blood goes to making Blood cake. But some goes into the vodka. The result is a redish coloured, strong alcohol that is usually consumed at the end of the day.

Rice wine
Rice wine is a distilled alcoholic beverage made by brewing and aging rice/glutinous rice. It is distilled once or twice to create a strong alcoholic brew that still has the flavour of rice. Millet, honey and grapes are sometimes added