Lava Foot Soup-and-Saltrice
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1 teaspoon of coconut oil
1/4 teaspoon of dried turmeric
1 teaspoon of tamarind paste
1 tablespoon of peanut butter, chunky
200g sweet potato, cooked and pureed (pumpkin also works)
1x 400g can of full fat coconut milk
200ml chicken or veg broth
1 teaspoon of fish sauce
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200g of any white fish that is in abundance
Large pinch of salt and pepper
1/2 teaspoon of curry powder (according to preference!)
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1 stalk of lemongrass, bruised (just bash with a rolling pin, back of a pan or kitchen knife)
2 kaffir lime leaves
1 large dried chilli
1 shallot, finely chopped
1 large knob of ginger, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon of cumin seeds
1/2 teaspoons of coriander seeds
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Lime
Coriander
Roasted peanuts, chopped
Rice noodles, cooked according to instructions
Cooked whole prawns for the 'scrib' effect
Lava Foot Soup-And-Saltrice
Increase Max Stamina by 4936 and Stamina Recovery by 493 for 2 hours.
A seasonal meal enjoyed during the New Life Festival. A good serving of this Dark Elf meal keeps the scrib on the surface of the broth.
Food > Delicacies
Saltrice, Flour, Potato, Scrib Jelly
I reimagined this as a Southeast Asian laksa with rice noodles rather than rice. The dish works better this way but if you want to keep it as Dunmer as possible, use long-grain rice or whatever you have in the house.
The sweet potato puree can be replaced with pumpkin. Both are delicious and thicken the broth to make it feel extra indulgent, but this is ultimately not needed.
Since giant scribs aren’t widely available, I used large whole prawns to create a similar effect (they’re both arthropods, after all) and from there the fish meatballs seemed an obvious choice. This rounds out the flavours and textures beautifully, and really sells this dish as the seasonal delight it is supposed to be.
Start by making the fish balls: blend all the ingredients and roll into small balls using your hands. If the mixture is too sticky to shape, try using gloves or wetting your hands.
You can bake them in the oven at 200C/392F for 10 minutes, fry in hot oil or poach in the soup liquid until cooked (I prefer baking them on a sheet of parchment first, then adding them to the soup at the end).
To make the broth, start by heating the oil in the pan and add all the spices.
Fry gently for a couple of minutes until the aromas are being released.
Add the rest of the ingredients and simmer for 10 minutes until the broth comes together and thickens.
Taste and add seasoning if necessary.
Squeeze a little lime juice over the broth.
For service: add the cooked rice noodles to LARGE bowls and pour over the broth
Sprinkle with coriander, more lime juice and peanuts
Top with the hot fish balls, prawns (if using) and ENJOY!
