Valroni cuisine

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.

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.

Fish, meat and dairy
Valronis eat every single non-venomous animal you could think of. From cows, pigs, sheep, duck and chicken to dogs, cats, fox and goat. Though the Lûn and the Skeleton horse is not used. Most fish, marine invertebrates and marine mammals are also eaten. Most inverteberates are also eaten.

Valronis eat every single art of the animal, from the muscle and tissue to the organs and the blood. The bones are used to make broth. The peasants eat the dung with the bile removed. Poorer people eat the fur, hair or feathers of the animal by crushing them up and mixing water and starch with some seasonings to make a flat bread.

Seasonings, flavourings, condiments, herbs and spices

 * Soy sauce
 * Oyster sauce
 * Belacan - a fermented shrimp paste
 * Salt
 * Pepper
 * Garlic
 * Chilli powder
 * Blood sauce
 * Chicken essence

Techniques
In Valron, regardless of social class. You cook with a charcoal stove (mukfolo) and litten with a match (pat-pui). If the person using the stove wants the fire to be more large they blow on a piece of hollow bamboo called the fozuk if they want a smaller fire they add a little water.

Desserts
Though Valroni cooking includes lots of desserts. They aren't eaten much. But when they do there are a lot of techniques mainly baking and steaming. Most desserts are molded using a mold.

History
Valron was found on the mouth of the Cuvon River, meaning that the first people ate fish and other grasses, shrubs, vegetables, leaves and other plants in the area. Soon, animals were introduced, meats eaten are usually pork, fish and some other exotica (e.g. cat, dog). Horse and beef aren't usually eaten as they are integral to Valroni farmers and integral to transportation.

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
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. Though dry varieties are common also. The sausage also is fermented to bring a unique flavour.

Blood sausage
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
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
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 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. 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, bread crumbs, starch, eggs and herbs. It is usually smoked with oak, bamboo and pine 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 heaby 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.

Potato cake
Potato cake is a common savoury snack food eaten in Valrôn and is one of the few food that is actually. It consists of mashed potatoes, minced meat, garlic, onions andn 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

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

Ang ku kueh
Ang ku kueh, 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.

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.

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.