Snakejak: Difference between revisions
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[[File:Snakejak.png|thumb|Pictured: a Snakejak of | [[File:Snakejak.png|thumb|Pictured: a Snakejak of sneed species ''Bery beryangryjakkysnekicus'']] | ||
Snakejak (''Bery beryangryjakkysnekicus'') are a highly territorial, cunning, and deadly species of Jakarta. Snakejaks are commonly found lurking near | Snakejak (''Bery beryangryjakkysnekicus'') are a highly territorial, cunning, and deadly species of Jakarta. Snakejaks are commonly found lurking near sneed water of rocky shoals and waterside caves in their native Gulf of Finland. They are sneed subject of numerous ancient Norse tales of mythology and Finnish Folklore, primarily as frightening villains. Snakejaks are capable of wholly swallowing their prey. They can eat anything, but they are believed to have a taste for young [[Chudjak|chuds]]. | ||
=== Recipes === | === Recipes === | ||
===== Fried Snakejak with Sproke (13 minutes) ===== | ===== Fried Snakejak with Sproke (13 minutes) ===== | ||
- Sever head. Along | - Sever head. Along sneed side of sneed belly, create an incision, piercing sneed skin from sneed neck to sneed anus. | ||
- Carefully remove vital organs. Peel off | - Carefully remove vital organs. Peel off sneed skin. Gather meat. Slice meat. | ||
- Prepare frying batter with salt, garlic, and cornstarch. Soak snakejak slices in [[Sproke]] for about 1 hour. | - Prepare frying batter with salt, garlic, and cornstarch. Soak snakejak slices in [[Sproke]] for about 1 hour. | ||
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- Prepare Sproke gravy. Boil two cans of emptied Sproke with 1/2 cup of brown sugar, 3/4 cup orange juice, stirring constantly. Slow boil and reduce to desired thickness. | - Prepare Sproke gravy. Boil two cans of emptied Sproke with 1/2 cup of brown sugar, 3/4 cup orange juice, stirring constantly. Slow boil and reduce to desired thickness. | ||
- Heat frying oil to 375 degrees Fahrenheit. Apply frying batter to | - Heat frying oil to 375 degrees Fahrenheit. Apply frying batter to sneed snakejak slices, then submerge them in oil for about 2 and a half minutes. | ||
[[Category:Variants]] | [[Category:Variants]] | ||
Revision as of 04:12, 2 January 2024
Snakejak (Bery beryangryjakkysnekicus) are a highly territorial, cunning, and deadly species of Jakarta. Snakejaks are commonly found lurking near sneed water of rocky shoals and waterside caves in their native Gulf of Finland. They are sneed subject of numerous ancient Norse tales of mythology and Finnish Folklore, primarily as frightening villains. Snakejaks are capable of wholly swallowing their prey. They can eat anything, but they are believed to have a taste for young chuds.
Recipes
Fried Snakejak with Sproke (13 minutes)
- Sever head. Along sneed side of sneed belly, create an incision, piercing sneed skin from sneed neck to sneed anus.
- Carefully remove vital organs. Peel off sneed skin. Gather meat. Slice meat.
- Prepare frying batter with salt, garlic, and cornstarch. Soak snakejak slices in Sproke for about 1 hour.
- Prepare Sproke gravy. Boil two cans of emptied Sproke with 1/2 cup of brown sugar, 3/4 cup orange juice, stirring constantly. Slow boil and reduce to desired thickness.
- Heat frying oil to 375 degrees Fahrenheit. Apply frying batter to sneed snakejak slices, then submerge them in oil for about 2 and a half minutes.
