Cook Books

Cook Books

Cook Books are in game items that are readable, and each level of Cook Books corisponds to a level of food cooking that can be done through the Cooking system. Each level of Cook Book is required to make that level of food.

Level 1 Cookbook

- Don't panic when you're alone in the middle of nowhere. You can survive with the recipes in this book! -

You Can Do It: Level 1 Cooking!

Fried Grasshopper Legs

Don't worry-- grasshopper legs are actually quite tasty, and won't hop around once they're deep fried.

• Ingredients:
  • 5 Grasshopper Legs
  • 1 Old Frying Pan
  • 1 Cooking Oil
• Directions:

1. Heat the old frying pan over medium heat. (New frying pans tend to absorb oil, and take longer to heat. If you don't have a used frying pan, then use Savage's fat to pre-treat a new frying pan.)
2. Add 2 TS of Cooking Oil to the pan, and lightly fry 3 Grasshopper Legs. Once the legs turn golden brown, add the the other 2 legs and 1 TS of Cooking Oil, and then fry them until they're crispy.

Grape Juice Herbal Tea

It'll be ready as soon as you blend grapes with potions!

• Ingredients:
  • 3 Grape
  • 2 Red Potions
• Directions:

1. Grind 1 Grape, and then mix it with 1 Red Potion in a mixer. Remember: don't remove the Grape seeds and skin! Once the Grape and Red Potion are blended, add another Red Potion to the mixer, and then shake for 10 seconds.

Honey Grape Juice

Just blend Honey and Grapes together, and you'll be good to go!

• Ingredients
  • 1 Honey
  • 2 Grape
  • 1 Red Potion
• Directions:

1. This is the same recipe as Grape Juice Herbal Tea, except the you add Honey instead of Red Potion in the final step.

Frog Egg Squid Ink Soup

Soup added with healthy Squid Ink sauce.

• Ingredients:
  • 1 Bag of Grain
  • 10 Spawn
  • 1 Squid Ink
• Directions:

1. Place the Spawns in a bowl of cold water to enhance their chewiness, and then grind the grain.
2. Mix the grain with water, and then simmer the mixture until it thickens.
3. Add the Spawns to the simmering mixture.
4. Once the Spawns are tender, add the Squid Ink as sauce, and then increase the heat until the mixture boils.

Steamed Crab Nippers

It's fun to shell and eat crabs!

• Ingredients:
  • 10 Nippers
  • 10 Green Herbs
  • 1 Yellow Potion
• Directions:

1. Marinade Nippers in Yellow Potion for the night before you cook them.
2. Line a steamer with a clean cotton cloth, and then add Green Herbs and the marinaded Nippers.
3. Steam the Nippers until the color of the shell is deep red.

Fried Monkey Tails

You might worry that the monkey tails are too tough to chew, but they're actually easy to eat.

• Ingredients:
  • 5 Yoyo Tails
  • 1 Old Frying Pan
  • 1 Cooking Oil
• Directions:

1. Skin Yoyo Tails, and cut them into bite size pieces.
2. Heat the Old Frying Pan over medium heat, add Cooking Oil, and then fry a small amount of the Yoyo Tails. The meat will be too tough if you cook it all at once, so cook the tails in smaller batches.

Level 2 Cookbook

- Food just like mom used to make, perfect for healing wounded, homesick hearts... -

These Level 2 Recipes may heal wounded hearts, even if they don't restore HP.

Seasoned Sticky Webfoot

Savory and chewy Sticky Webfoot that aren't as sticky if you cook them right.

• Ingredients:
  • 20 Sticky Webfoot
  • 10 Green Herbs
  • 10 Yellow Herb
  • 1 Savory Sauce
• Directions:

1. Place the Sticky Webfeet in ice water, and chop the Green Herbs and Yellow Herbs.
2. Mix half of the chopped herbs with some Sticky Webfeet.
3. Add Savory Sauce and the rest of the chopped herbs, and mix them altogether.
4. Make sure to keep the food refrigerated to preserve its flavor and crunchiness.

Autumn Red Tea

Enjoy a cup of red tea with cookies and cake.

• Ingredients:
  • 5 Blue Herbs
  • 10 Red Herbs
  • 10 Yellow Herbs
• Directions:

1. Dry out, and then ferment all of the herbs.
2. Boil water in a teapot.
3. Add the herbs in the teapot, tightly close the lid, and heat for 2-3 minutes. If you boil the leaves for too long, the tea will taste bitter.
4. Enjoy the tea with milk, lemon, or whatever else you may prefer.

Chocolate Mousse Cake

Try the heavenly sweet taste of rich chocolate mousse cake.

• Ingredients:
  • 10 Cacao
  • 1 Piece of Cake
  • 1 Milk
  • 1 China
• Directions:

1. Finely crush the Cacao.
2. Whisk the Cacao powder and milk to make chocolate mousse.
3. Remove the frosting from the Piece of Cake, and leave behind the spongy cake. You can eat the frosting if you like.
4. Frost the sponge cake with your chocolate mouse, and refrigerate until the chocolate sets.
5. Serve the cake on the China.

Smooth Noodle

Only expert chopstick users can enjoy this noodle without frustration.

• Ingredients:
  • 1 Bag of Grain
  • 1 Savory Sauce
  • 5 Jack o' Pumpkin
  • 3 Carrots
• Directions:

Remember that the noodles are the essense of this recipe.

1. Grind the grain to create high protein flour.
2. Mix the flour with cold water, and then knead.
3. Stretch the dough lengthwise, and fold it into multiple layers until it is flexible yet firm.
4. Thinly slice the dough to make noodles.
5. Refrigerate the noodles for one night so they taste smooth and chewy.
6. Cut a Jack o' Pumkin in half, and scoop out the pulp. The pumpkin's rind will be used as a noodle bowl.
7. Steam 4 Jack o' Pumpkins. Gently tap and then squeeze the pumpkins until the pulp fibers are threadlike.
8. Slice the Carrots, and slightly fry the slices.
9. Boil the noodles at high heat. If the water boils out, pour a cup of cold water and continue boiling.
10. When the noodles are cooked, strain out the water, and then rinse the noodles in cold water for a chewier texture.
11. Place the boiled noodles and threadlike pumpkin pulp into the pumpkin bowl, and pour anchovy broth until the noodles and the pulp covered.
12. Sprinkle the fried carrot slices on top, and serve.

Assorted Seafood

Avariety of fresh seafood.

• Ingredients:
  • 10 Clam Flesh
  • 5 Gill
  • 5 Fin
  • 1 Fresh Fish
• Directions:

1. Steam Clam Flesh and Fresh Fish for a few minutes, and then cut them into bite sized pieces.
2. Remove the Gill's spines with tweezers, steam the Gills for a few mintues, and then cut them into bite sized pieces.
3. Parboil the Fins.
4. Spread the parboiled Fins, and add the other ingredients to the top of the Fins.
5. Fold each Fin three times fanwise.

Mixed Juice

Try the unique taste of mixed fruit juices!

• Ingredients:
  • 3 Apple Juice
  • 2 Carrot Juice
  • 1 Grape Juice
  • 2 Orange Juice
• Directions:

This juice's flavor depends on the ratios of each ingredient, and the order in which they are mixed. Carrot Juice is the main ingredient, and the taste varies according to the ratios of the juices that are mixed with it. If you prefer your juice to be sweet and sour, we recommend adding Apple Juice, Orange Juice, and then Grape Juice in that order. For a juice that is sweeter, mix Grape Juice, Apple Juice, and then Orange Juice in that order. Try different mixes of these four different juices for new, unique juice flavors. The right mix can introduce you to a new world of flavor!

Level 3 Cookbook

- A best seller among Rune-Midgarts housewives! Don't miss this chance to become a master of cooking! - Also a best seller among family men: let your wife rest during weekends. This book teaches you how to cook Level 3 recipes easily!

Bomber Steak

The explosive, spicy taste will definitely stimulate your appetite!

• Ingredients:
  • 4 Meat
  • 1 Old Frying Pan
  • 10 Green Herbs
  • 5 Red Chile
  • 1 Spicy Sauce
• Directions:

1. Tenderize the Meat by pounding the Meat with the back of a Mace.
2. Grind well-dried Green Herbs and Red Chiles.
3. Marinade the tenderized Meat in the mixture of Green Herbs and Red Chiles.
4. Heat the Old Frying Pan over medium heat, and then add oil and butter.
5. Sprinkle a little salt on the Meat just before cooking.
6. Start cooking the Meat in the frying pan on the one side.
7. When one side is well cooked, sprinkle a little more salt, and then turn it over.
8. Cook the other side of Meat until it is crisp and dark brown.
9. Please the steak on a plate, and garnish with 3 or 4 Green Herb leaves, and then serve with Spicy Sauce.

Honey Herbal Tea:

An aromatic tea that leaves behind refreshing minty breath!

• Ingredients:
  • 2 Honey
  • 10 White Herbs
  • 1 Yellow Spice
• Directions:

Dried herbs are usually used to brew herbal tea, but fresh herbs are usually used in this recipe. Herbs are 90% moisture, so you'll need to use 3 to 4 times more fresh herbs than dried herbs for fuller flavor. If you don't have enough herbs, you can substitute a portion of them with more Yellow Spice.

1. Place the herbs into the teapot, pour hot water, and then close the lid.
2. Infuse the tea for 4 to 5 minutes, especially since you're using fresh herbs. If you are substituting dried herbs, brew for 3 minutes.
3. Add Yellow Spice and Honey to taste, and enjoy.

Fruit Mix:

Enjoy a crunchy texture of sweet, fresh fruit!

• Ingredients:
  • 5 Apples
  • 5 Bananas
  • 5 Oranges
  • 5 Strawberries
  • 1 Yellow Spice
• Directions:

1. Rinse Apples, Oranges, and Strawberries.
2. Skin Apples, Oranges, and Bananas, and cut them into bite sized pieces. Slice the Strawberries in halves.
3. Place the Apples and Oranges into a long glass, and add the Bananas and Strawberries on top of the Apples and Oranges. This is merely a serving suggestion, and you can mix the fruit as you please.
4. Serve the mixed fruit with Yellow Spice sprinkled on top.

Tentacle Cheese Gratin

Enjoy the rich taste of gratin made with cheese and smooth Tentacles.

• Ingredients:
  • 10 Tentacles
  • 10 Cheese
  • 5 Yam
  • 1 Sweet Sauce
• Directions:

1. Rinse and skin Yams. Chop the Yams into large squares.
2. Rinse Tentacles, and cut them into 3 to 4 cm lengthwise pieces.
3. Heat a frying pan over medium heat.
4. Add Oil to the pan, and fry the tentacles.
5. Add salt and pepper while frying.
6. Spread butter in a gratin bowl, and add the fried Tentacles and cut Yams.
7. Spread the Sweet Sauce and Cheese on the top of the Tentacles and Yams.
8. Broil in the oven for 10 minutes.

Clam Soup

Forget bland taste soup. Now is the time to enjoy a bowl of uniquely sweet Clam Soup!

• Ingredients:

20 Clam Flesh 10 Conch 1 Honey 1 Sweet Sauce

• Directions:

1. Rub and clean Conches under cold water.
2. Steam the Conches, and remove intestines. Slice the cooked Conch flesh into large squares.
3. Add water and the Conch flesh to a pot, and start boiling.
4. Skim off bubbles from the broth while boiling, and filter the broth after it is boiled.
5. Pour the filtered broth to a pot, and add the Clam Flesh and Conch flesh.
6. Boil the soup, and add Honey and Sweet Sauce.

Fried Sweet Potato

Cooked and honeyed potato that is soft on the inside, and crunchy on the outside!

• Ingredients:
  • 10 Potatoes
  • 10 Yams
  • 1 Sweet Potato
  • 1 Sweet Sauce
• Directions:

1. Clean and rinse Potatoes and Yams. Cut them into a bite sized pieces with the skin intact. The Sweet Potato is for relieving your hunger before the dish is done, so eat it while you cook.
2. Prepare a large pot, and pour enough oil to dip the Potatoes and Yams. Heat the oil.
3. When the oil starts bubbling, add the Potatoes and Yams, and fry them until the skin is crisp and golden brown.
4. Bring the fried Potatoes and Yams out of the oil, and place them in a strainer to remove excessive oil.
5. Add 1 TS of cooking oil and 1 Yellow Sauce to a pan. Mix the oil and sauce together.
6. Add the fried Potatoes and Yams to the pan, and boil them down until the sauce and oil mixture is sticky.

Serve the cooked Potatoes and Yams on a plate with black sesame seeds sprinkled on top.

Level 4 Cookbook

- Cooking Stories that Touch Everyone's Heart - Now in stores: the Level 4 recipe book subtitled, "You're already eating!"

Herb Marinade Beef

High quality soft rib eye steak marinade in herbal sauce!

• Ingredients:

5 Meat, 3 Red Herbs, 2 Yellow Herbs, 3 Green Herbs, 1 Sweet Sauce, 1 Lemon

• Directions:

1. Remove fat from Meat, score the Meat, and then remove extra blood from the Meat by soaking it in cold water for about an hour.
2. Chop the herbs, and mix them with Sweet Sauce and Water. Boil the mixture for about an hour.
3. When the mixture is boiled, add lemon juice, mix well, and then let cool.
4. Prepare a large bowl and a large Tupperware container. Pour the marinade sauce in the large bowl, dip the pieces of meat in the sauce one by one, and then place them inside the large Tupperware..
5. Pour the leftover marinade sauce into the Tupperware, and refrigerate the marinaded meat for 12 to 24 hours.
6. Cook the marinade meat, and serve with side dishes.

Morroc Fruit Wine

Sweet and sour wine whose taste feels just right, even to people that don't like alcohol!

• Ingredients:

10 Strawberries, 4 Lemons, 10 Oranges, 2 Alcohol, and 5 Grape

• Directions:

1. Squeeze Lemons and Oranges and collect the juice in a glass.
2. Rinse the Strawberries under cold water, and remove stalks.
3. Skin Grapes, and remove seeds.
4. Put Strawberries and Grapes into a mixer, and blend for 30 seconds.
5. Add 1 Alcohol, and lemon juice to the mixer, and blend for another 5 seconds.
6. Add 1 Alcohol, and the juice to the mixer, and blend for 15 seconds.

Cream Sandwich

A rich cream sandwich.

• Ingredients:

5 Bread, 15 Milk, 10 Cheese, 10 Yellow Herb, 1 Meat, 1 Sweet Sauce Direction:

1. Spread butter on the bread, and whisk the Milk to make cream.
2. Cut Meat into thick pieces, and then cook.
3. Cut the bread into two pieces, and spread Sweet Sauce on one side of aach bread piece. Add half of the herbs and meat to the side with Sweet Sauce.
4. Add Cheese on top, and add the rest of the herbs.
5. Spread Cream on one side of the other bread piece, and then place it on top of the other bread slice.

Lutie Cold Noodle

Experience the burning spicyness of cold noodles at an affordable price!

• Ingredients:

3 Bags of Grain, 1 Spicy Sauce, 10 Ice Cubes, 10 Carrots, 10 Jack o' Pumpkin

• Directions:

1. Select high protein grain and rinse.
2. Grind the grain to create a flour.
3. Add hot water to the flour, and knead until it is sticky and has a fine luster.
4. Prepare a square frame with a stainless metal net attached to the bottom.
5. Place a lump of the dough inside the frame, and press hard on the top to form noodles from the dough pushed out from beneath the frame.
6. Boil the noodles.
7. Rinse the boiled noodle under cold water, and strain out the water.
8. Steam Jack o' Pumpkins. Gently tap, and then squeeze the pumpkins until the pulp fibers become threadlike.
9. Slice Carrots.
10. Put the boiled noodles and pumpkin fibers into a bowl.
11. Add ice cubes, and spread Spicy Sauce on top.
12. Serve the noodles garnished with Carrot slices.

Seasoned Jellyfish

A bowl of well-cooked jellyfish salad with Squid Ink dressing.

• Ingredients:

30 Tentacles, 10 White Herbs, 10 Soft Blades of Grass, 1 Old Frying Pan, 20 Squid Ink

• Directions:

1. Rinse Soft Blades of Grass under cold water, and squeeze them to remove water and juice.
2. Mix the squeezed Soft Blades of Grass with Squid Ink.
3. Slice Tentacles. Boil water in an Old Frying Pan, parboil the Tentacle slices, and rinse them under cold water. Squeeze the water out of the Tentacles. Remember that Tentacles toughen and shrink if you boil them too long, so make sure to place them in boiling water for just a few seconds.
4. Chop White Herbs, and mix them with the Tentacles and Soft Blades of Grass.
5. Spinkle Squid Ink to the salad.
6. Refrigerate the salad for a while, and serve on a plate.

Steamed Ancient Lips

Don't worry! Eating this delicious dish isn't like kissing an ancient fish!

• Ingredients:

10 Ancient Lips, 10 Raccoon Leaves, 10 White Herbs, 5 Fresh Fishes, 2 Sweet Sauce

• Directions:

1. Wash Ancient Lips with salty water.
2. Prepare Fresh Fishes by removing the heads and intestines, and slicing the meat from each fish into 3 pieces. Remove the tiny spines from the sliced meat by using tweezers, and marinade the meat in 1 Sweet Sauce. Refrigerate the marinaded meat for at least half a day.
3. Line the bottom of a steamer with Raccoon Leaves. Make sure to place sliced meat with the skin side on the bottom so that the meat won't toughen and shrink.
4. Spread 1 Sweet Sauce, and sprinkle sliced White Herbs on top of the meat before the steamer starts steaming.

Level 5 Cookbook

Be reborn as a true chef, and enter the cooking world of the gods! Not everyone can become a chef, but it couldn't hurt to study this recipe book!

Lutie Lady's Pancake

Recreate the delicious taste of Lutie lady's pancake on your own!

• Ingredients:

10 Potatoes, 2 Honey, 1 Cooking Oil, 3 Carrots, 1 Bag of Grain

• Directions:

1. Make mashed potatos by boiling Potatos and crushing them.
2. Cut the Carrots into slices.
3. Grind the Grain to make flour, and mix the grain powder with egg, mashed potatos, Carrot slices, and water, and then knead.
4. Heat a pan over high heat, and oil the pan.
5. Add a batch of the dough, and fry it until it is a crisp, golden brown.

Mastela Fruit Wine

This purple wine is very tempting, but don't drink and drive your PecoPeco!

• Ingredients:

4 Mastela Fruits, 1 Blue Potion, 2 Alcohol, 2 Lemons, 1 Yellow Spice

• Directions:

1. Squeeze 3 Mastela Fruits and Lemon to make Mestela Fruit juice and Lemon juice.
2. Add 1 Alcohol and the lemon juice to a mixer, and mix for 20 seconds.
3. Add 1 Blue Potion, 1 Alcohol, and MastelaJuice to the mixer, and mix for another 5 seconds..
4. Pour the mixed Mastela Wine to a glass. Sprinkle Yellow Spice on top, and garnish the glass with the remaining half Mastela Fruit.

Green Salad

Fresh green salad with sweet dressing.

• Ingredients:

2 Hinalle Leaflets, 3 Aloe Leaflets, 10 Sharp Leaves, 6 Huge Leaves, 1 Sweet Sauce, 1 Yellow Spice

• Directions:

1. Slice the Hinalle Leaflets, soak the slices shortly in cold water, and then dry.
2. Sort the soft Sharp Leaves, cut them into 5 cm pieces. Afterwards, cut the leaf pieces into thirds. Soak the slices shortly in cold water, and then dry.

Roll the Huge Leaves, and cut the rolled Huge Leaves into slices. Briefly soak the slices shortly in cold water, and then dry.

1. Remove thorns from the Aloe Leaflets, and then cut them into half. Slice the Aloe Leaflet halves, briefly soak them in cold water, and then dry.
2. Place a fistful of each vegetable next to each other. Serve with Sweet Sauce and Yellow Space spread on top.

Steamed Bat Wing in Pumpkin

Tender bat wings steamed inside a sweet pumpkin.

• Ingredients:

20 Wings of Red Bat, 20 Jack o¡¯ Pumpkins, 1 Pot, 10 Hinalle Leaflets, 10 Red Herbs

• Directions:

1. Cut the bat wings into bite size pieces, and then cut Hinalle Leaflets and Red Herbs into thick slices.
2. Oil a pan, and fry the bat wings for a while, and then add Hinalle Leaflet slices. Continue frying.
3. When the bat wings are well cooked, add Red Herb slices and salt.
4. Cut a Jack o' Pumkin into 6 lengthwise pieces, and then scrape off the pulp and seeds from the pumpkin pieces.
5. Reassemble the pumpkin pieces, and then put the fried bat wings inside.
6. Steam the pumpkin and bat wings for 15 minutes before serving.

Spicy Fried Bao

Crispy, fried transparent Baos.

• Ingredients:

20 Baos, 10 Yellow Herbs, 1 Spicy Sauce, 1 Red Spice, 20 Green Herbs

• Directions:

1. Cut Yellow and Green Herbs into pieces that are bigger than a Bao.
2. Fry Baos, and skim off the extra oil.
3. Line a plate with Green Herbs, and then place the Yellow Herbs and fried Baos on the plate before spreading Spicy Sauce on top.
4. Sprinkle Red Spice, and then serve.

Fried Scorpion Tails

Don't judge the taste by this dish's appearance!

• Ingredients:

20 Scorpion Tails, 10 Bug Legs, 10 Huge Leaves, 2 Old Frying Pans, 1 Cooking Oil

• Directions:

1. Cut the Huge Leaves into thin slices.
2. Heat a frying pan over medium heat, and add 2 TS of Cooking Oil.
3. Fry the Bug Legs in the pan.
4. Prepare another frying pan in the same fashion, and then fry the Scorpion Tails in the pan. These ingredients are cooked separately to keep from mixing their tastes.
5. Once the Bug Legs and Scorpion Tails are crisp and golden brown, add the Huge Leaf pieces, and then briefly fry them altogether.
6. Place a Huge Leaf on a plate, and place the fried Scorpion Tails and Bug Legs on it.
7. Serve with soy sauce.

Level 6 Cookbook

A true chef can cook delicious food, even when locked behind bars. A book of Level 6 cooking recipes: "There's always only one result. It's inside this pot!" Here are the secret recipes revealed to the public by a grandson of a late chef that has devoted his life to cooking.

Shiny Marinade Beef

Gourmet marinade beef glazed in honey.

• Ingredients:
  • 10 Meat
  • 2 Honey
  • 1 Yellow Herb
  • 1 Mastela Fruit
  • 20 Shining Scales
• Directions:

1. Remove bones from the Meat, and tenderize the boneless Meat.
2. Put the meat into a wide bowl, and spread Honey and Mastela Fruit juice on it.
3. Pound the meat with your hands, and then sprinkle salt and pepper.
4. Wrap the meat with Shining Scales, and refrigerate overnight.
5. Heat a gridiron or pan over high heat, and grill the marinade meat.
6. Prepare a wide, deep plate by lining it with Yellow Herbs.
7. Serve the grilled marinade meat on the plate.

Red Mushroom Wine

Delicious wine made with Red Mushrooms

• Ingredients:
  • 3 Edible Mushrooms
  • 3 Grape Juice
  • 20 Mushroom Spores
  • 1 Alcohol
  • 1 Red Spice
• Directions:

1. Cut the Edible Mushrooms into thin slices.
2. Pour Grape Juice into a bowl, and add the Edible Mushroom slices and Mushroom Spores in alternating layers. Refrigerate for 1 to 3 days.
3. Add Alcohol and a small amount of Red Spice to the bowl, and shut the lid so that it's airtight.
4. Age the wine in a dark and dry place for about 3 months.
5. When the wine is well aged, skim the contents, and purify the wine with a filter.
6. Bottle the wines and enjoy.

Peach Cake

Soft and sweet peach cake.

• Ingredients:
  • 20 Solid Peach
  • 10 Pieces of Cake
  • 10 Cheese
  • 10 Milk
  • 5 Orange Juice
  • 1 Sweet Sauce
• Directions:

1. Scrape the frosting from the Pieces of Cake, leaving only the spongy cake.
2. Cut the Solid Peaches into thin slices.
3. Put Sweet Sauce and a little bit of Cheese into a pot, and heat them up for a while.
4. Add Solid Peach slices, and boil until the peach slices become soft.
5. Cool it the pot's contents down to room temperature.
6. Spread butter in a cake pan, and sprinkle sugar.
7. Melt the cheese, and mix it with egg and milk. Stir the mixture to make whipping cream.
8. Put sponge cake and the hard-boiled peach jam in alternating layers inside the cake frame.
9. Bake the cake in the oven at 160 Celsius degrees for 50 minutes.
10. Spread whipping cream around the cake, and decorate with fruits and cookies as you please.
11. Enjoy the sweet taste of Peach Cake.

Chile Shrimp Gratin

• Ingredients:
  • 20 Red Chiles
  • 20 Shrimps
  • 1 Sweet Sauce
  • 20 Lemons
• Directions:

1. Skin the Shrimps, and squeeze all the Lemons except one to make juice.
2. Pulverize the Red Chiles to make Chile powder.
3. Heat a pan over high heat, and add Chile powder, 5 cups of water, and Shrimps. Fry them for a while.
4. Add Sweet Sauce and lemon juice, and continue frying.
5. Spread butter inside a gratin bowl, and put the fried Shrimps and cheese in the bowl.
6. Preheat oven at 180 Celsius degrees, and grill the gratin for 10 minutes.
7. Serve the gratin with lemon slices on top.

Awfully Bitter Bracer

Remember that bitter pills may have blessed effects.

• Ingredients:
  • 20 Brown Roots
  • 10 Maneater Roots
  • 20 Mushroom Spores
  • 1 Edible Mushroom
  • 2 Honey
• Directions:

1. Dry the medicinal ingredients under sunlight for a few days until they are all well-dried.
2. Cut the dried ingredients into thin slices.
3. Pour 4 to 5 cups of cold water into a medicinal bowl or teapot, and add all the medicinal ingredients.
4. Simmer for 1 to 2 hours over low heat.
5. If the bracer boils and bubbles, turn off the stove.
6. Don't skim the bracer by filtering through cloth: just drink the bracer except the contents.
7. You may make a second brew of the bracer by adding water to the pot and boiling again.

Lucky Soup

Drinking this soup may bring you good fortune!

• Ingredients:
  • 5 Reptile Tongues
  • 5 Tongues
  • 10 Clovers
  • 10 Witch Starsand
  • 1 Aloe
• Directions:

1. Parboil Reptile Tongues and Tongues, and rinse them under cold water. Cut into thin slices.
2. Remove Aloe skin, and cut the Aloe into thin slices.
3. Boil water and Witch Starsand in a large pot for a while.
4. Add the sliced tongues to the pot, and boil.
5. Add Clovers, and boil the pot's contents for a little longer.

Level 7 Cookbook

We don't care who you are: our hearty cuisine will satisfy you whether you're a hungry man, Poring, or a Poporing. Here's the secrets of our hearty cuisine, the Level 7 cooking recipes.

Whole Roast

Enjoy this fully roasted spicy meat!

• Ingredients:
  • 10 Meat
  • 1 Live Coal
  • 2 Coals
  • 1 Spicy Sauce
  • 15 Trunks
  • 10 White Herbs
• Directions:

1. Wash the Meat under running water.
2. Thoroughly coat the Meat with Spicy Sauce.
3. Chop the White Herbs, and sprinkle on the marinaded Meat.
4. Start a fire with Live Coal and Coals.
5. Roast the marinaded Meat over Coals.
6. Add more Spicy Sauce over the Meat several times while it is roasting.
7. Serve with chopped White Herbs sprinkled on top.

Special Royal Jelly Herbal Tea

Enjoy the sweet flavor of this special honey herbal tea.

• Ingredients:
  • 4 Royal Jelly
  • 2 Honey
  • 5 White Herbs
  • 10 Hinalle Leaflets
  • 1 Yellow Spice
• Directions:

This recipe is basically the same as the Level 3 dish, Honey Herbal Tea, but it adds higher quality herbs, Hinalle Leaflets, and Royal Jelly.

Soul Haunted Bread

Be careful! This bread may steal your soul with its heavenly taste!

• Ingredients:
  • 10 Bread
  • 5 Mastela Fruits
  • 1 Sweet Sauce
  • 5 Ments
  • 5 Amulets
  • 2 Unripe Apples
• Directions:

1. Peel off Mastela Fruits and Apples, and then cut them into bite size squares.
2. Wash Ments, and grind them to extract their juice. Mix this Ment juice with sugar by a 1:1 ratio.
3. Coat the Mastela Fruits and Apples with this sugared Ment juice.
4. Refrigerate the mixture for 30 minutes.
5. Boil the mixture over high heat until it bubbles.
6. Reduce the heat to medium, add sugar, and boil down to make a jam.
7. Make sure to constantly stir the jam while it is boiling down.
8. Pulverize Amulets, and mix in Sweet Sauce. Refrigerate this new mixture until the jam is finished.
9. Spread the jam and the Amulet mixed Sweet Sauce on pieces of bread, and enjoy!

Steamed Alligator with Vegetable

Soft and chewy steamed alligator meat served with fresh vegetables.

• Ingredients:
  • 10 Anolian Skin
  • 10 Jack o¡¯ Pumpkins
  • 10 Carrots
  • 10 Aloe Leaflet
  • 10 Yellow Herbs
  • 1 Yellow Spice
• Directions:

1. Wash Anolian Skin, and knead it while mixing it with salt, pepper, water, and Yellow Spice.
2. Cut the Carrots into thin and long slices. Parboil Aloe Leaflets and Yellow Herbs, and then squeeze them dry. Cut Jack o' Pumpkins into thin slices, fry the slices, and then cool.
3. Spread a cotton cloth onto a thick wooden plate, and place the kneaded Anolian Skin on the board. Place the plate inside a steamer, and steam for 15 minutes.
4. Cut the skin into bite sized pieces, and serve with vegetables.

Sumptuous Feast

Partake of this delicious feast made with unique food ingredients.

• Ingredients:
  • 10 Fish Tails
  • 5 Aloe Leaflets
  • 10 Manes
  • 2 Fresh Fishes
  • 10 Pet Food
  • 1 Sweet Sauce
• Directions:

1. Parboil Aloe Leaflets in salty water.
2. Remove scales from the Fresh Fishes, coat them in Sweet Sauce, and set aside for 10 minutes.
3. Wrap the marinaded Fresh Fishes with Aloe Leaflets. Steam the wrapped fishes and Fish Tails for 10 minutes, and then serve them on a plate.
4. Cut Manes into 4 cm long pieces, and then parboil them.
5. Cut the Pet Food into bite sized chunks, and mix with Sweet Sauce. Broil the cut Pet Food on a frying pan.

Assorted Shish Kebob

Delectable shish kebobs made with meat, vegetables, and clams!

• Ingredients:

10 Scale Shells 5 Gill 10 Soft Blades of Grass 5 Meat 10 Edible Mushrooms 10 Clam Flesh

• Directions:

1. Cut the Soft Blades of Grass into 4 cm long pieces, and slice the Edible Mushrooms.
2. Wash the Scale Shells and the longest spines from the Gills under running cold water.
3. Parboil the Meat and Clam Flesh.
4. Skew the ingredients onto long Gill spines: first skew the meat, then the vegetables, and finally the clam flesh.
5. Heat the Scale Shells over medium heat, and place the kebobs on the scales to cook.

Level 8 Cookbook

A book written by a lone chef wandering the Rune-Midgarts Kingdom! - An impressive tome of poetic Level 8 cooking recipes - Indulge in the wondrous dishes of this lone chef's mysterious cooking world!

Bearfoot Special

• Ingredients:
  • 20 Bear's Footskin
  • 10 Carrots
  • 10 Jack o' Pumpkins
  • 2 Aloe Leaflets
  • 1 Hinalle Leaflet
  • 1 Savory Sauce
• Directions:

1. Soak the Bear's Footskin in water for a few hours.
2. Wash and rinse the soaked Bear's Footskin under cold running water, and parboil them. Wash the parboiled Bear's Footskin once more, and score the meat with cross cuts. Afterwards, wrap the meat with cotton cloth.
3. Boil the wrapped Bear's Footskin with water, salt, wine, and pepper. Skim the surface when it bubbles, and then add ginger and green peppers.
4. Simmer the broth for a few hours.
5. Cut the Carrots and Jack o' Pumpkins into slices, and parboil the slices.
6. Wash the leaflets, and fry them with salt. Serve half of the fried leaflets on a plate, and put the steamed Bear's Footskin on them. Use the rest of the leaflets to garnish the plate with the parboiled carrots and pumpkins.
7. Add Savory Sauce to the Bear's Footskin broth, and boil the broth a little longer. When the broth thickens, add olive oil, and then pour the broth on the steamed Bear's Footskin.

Note: Bear's Footskin has distinctive smell. Make sure to remove all the hair and dirt before cooking, frequently change water while soaking the Footskin, and steam using the highest heat setting.

Royal Family Tea

Its taste depends on how it is blended.

• Ingredients:
  • 4 Prickly Fruits
  • 10 Hinalle Leaflets
  • 3 Yggdrasil Leaves
  • 10 Aloe Leaflets
  • 6 Royal Jellys
  • 1 Yellow Spice
• Directions:

1. Roast well-dried Prickly Fruits and other herbal leaves.
2. Cut the roasted leaves to the desired length, and blend them. Use more Prickly Fruits in the blend if you prefer a sour flavor, or more Hinalle Leaves if you prefer a bitter flavor.
3. Heat water, and pour the heated water into a tea pot before it reaches a boil.
4. Infuse small sized leaves for 2 to 3 minutes, and large size leaves for 3 to 4 minutes.
5. Add Royal Jelly and Yellow Spice to taste before drinking.

Special Toast

Toast made with unconventional ingredients!

• Ingredients:
  • 10 Bread
  • 2 Royal Jellys
  • 5 Meat
  • 10 Strawberries
  • 1 Spicy Sauce
  • 10 Cheese
  • 1 Sweet Sauce
• Directions:

1. Grind Meat, and then mix in Spicy Sauce.
2. Make a meat patty using the minced meat, and cook it until it is well done.
3. Make a jam with the Strawberries, or just slice them if they're fresh.
4. Toast and butter 2 slices of Bread.
5. Spread strawberry jam on the side of one bread piece, and then put the meat patty on top. Spread Spice Sauce, add a cheese slice, and top it with the other bread piece.
6. If you use sliced fresh Strawberries, spread Spicy Sauce on one side of a bread piece, and put the meat patty on top. Mix the Sweet Sauce with Royal Jelly, and spread it on one side of the other bread piece, add a cheese slice and sliced fresh strawberries on top.
7. Put the bread pieces together to make a sandwich.

Incredibly Spicy Curry

Spicy curry beyond imagination!

• Ingredients:
  • 1 Aloe Vera
  • 1 Spicy Sauce
  • 10 Meat
  • 10 Hinalle Leaflets
  • 10 Jack o' Pumpkins
  • 10 Carrots
• Directions:

1. Dry Aloe Vera and Hinalle Leaflets, and then pulverize them into powder.
2. Mix the powders at your desired ratio.
3. Cut Meat to 2 cm squares, and sprinkle salt and pepper.
4. Cut the Jack o' Pumpkins and Carrots into squares, and fry them with butter.
5. Fry the cut meat separately from the vegetables. Add the fried vegetables when the meat is half cooked, and then fry thema little longer.
6. Add the Aloe Vera and Hinalle powder and water to the pan.
7. Boil down the mixture, add Spicy Sauce, and continue boiling down until the curry thickens.

Giant Burrito

Big enough to share with friends!

• Ingredients:
  • 20 Fig Leaves
  • 20 Meat
  • 5 Rainbow Carrots
  • 10 Jack o' Pumpkins
  • 1 Savory Sauce
  • 2 Bags of Grain
• Directions:

1. Peel off the skin from the Fig Leaf stems. Steam the Fig Leaves with Jack o' Pumpkin, and then cool them under running water.
2. Soak Meat in water to remove excess blood, and then tie the Meat with thread.
3. Boil Carrots and Jack o' Pumpkins in water to make broth.
4. Put the tied Meat in the Carrot and Jack o¡¯ Pumpkin broth, and boil for 40 minutes. Add Savory Sauce taste.
5. When the Meat is cooked, turn off the heat, and allow it to cool.
6. Cut the Meat into thin slices.
7. Winnow out the chaff from the grain, and cook some rice.
8. Cut the Carrots into thin slices, and fry them.
9. Lay out a Fig leaf, and fold the stem toward the leaf.
10. Put the rice, meat slices, carrot slices, and cooked Jack o' Pumpkin on the leaf.
11. Spread Savory Sauce, and roll the leaf to make... a burrito?

Strawberry Flavored Rice Ball

A delicious rice ball, also known as Poring Flavored Rice Ball.

• Ingredients:
  • 10 Strawberries
  • 5 Bags of Grain
  • 10 Fig Leaves
  • 1 Yellow Spice
  • 2 Red Spice
  • 1 Savory Sauce
• Directions:

1. Winnow away the chaff from the grain, and cook rice.
2. Squeeze strawberries to produce strawberry juice.
3. Put the cooked rice in a large bowl, and let it cool.
4. Add Savory Sauce, Yellow Spice, and strawberry juice to the rice, and mix together well.
5. Grab a fistful of rice to make a ball, and wrap it with a parboiled Fig Leaf.

Level 9 Cookbook

The sad story of a chef and his brother that lost their sense of taste while attempting to cook a legendary, forbidden dish. Be forewarned that the following dishes can be dangerous in unskilled hands. These are the ultimate Level 9 cooking recipes.

Tendon Satay

Not every tendon is tough and chewy. Here's a dish made with soft and tender tendons.

• Ingredients:

40 Tendons, 1 Pot, 10 Cheese, 1 Spicy Sauce, 2 Coal, 30 Green Herbs, 10 Squid Ink

• Directions:

1. Cut Tendons to 3 cm long pieces, and sprinkle salt and pepper.
2. Parboil, and then cool down some Green Herbs, and chop up the rest.
3. Pour Squid Ink and water into the Pot, and boil down the mixture to make sauce.
4. Add Spicy Sauce to the sauce, and continue boiling until the mixture thickens.
5. Start a fire with Coals, and fry Tendons with the parboiled Green Herbs and Cheese until the Tendon's are golden brown in color.
6. Put the fried Tendons on a plate, and pour Squid Ink sauce over them.
7. Server the Tendon Satay with chopped Green Herbs sprinkled on top.

Tristam 12

Fruit wine that tastes just like whiskey.

• Ingredients:

10 Yggdrasil Leaves, 10 Oranges, 5 Alcohol, 4 Royal Jellys, 2 Blue Potions, 1 Yellow Spice, 10 Aloe Leaflets

• Directions:

1. Squeeze Oranges.
2. Mix well-dried Yeggradsil Leaves and Royal Jellys with Blue Potion in a mixer.
3. Add Alcohol to the mixture, and age for 12 years.
4. Line the rim of a glass with Yellow Spice, and then pour the drink in it.
5. Serve the drink with Royal Jellys.

Heavenly Fruit Juice

Fruit juice with a flavor that makes you feel you're floating in the clouds!

• Ingredients:

2 Unripe Apples, 10 Oranges, 10 Strawberries, 1 Red Spice, 1 Tropical Banana, 5 Grape Juice, 2 Alcohol

• Directions:

1. Peel Unripe Apples, and Oranges. Cut each apple into 3 slices, and each orange into 4 slices.
2. Remove stalks from the Strawberries, and peel and cut tje Tropical Bananas.
3. Put the fruits and half of the Grape Juice into a mixer, and mix the contents well.
4. Add the rest of Grape Juice and Alcohol to the mixer, and mix for 30 seconds longer.
5. Pour the juice into a glass, and sprinkle Red Spice on top. Note: You may add Ice Cubes to the juice to chill it and make the flavor more crisp when you mix this drink.

Special Meat Stew

Special stew laced with all sorts of meat that has a tempting scent!

• Ingredients:

10 Meat, 5 Royal Jellys, 20 Shoots, 4 Savory Sauce, 5 Yellow Herbs, 10 White Herbs, 5 Red Herbs

• Directions:

1. Marinade Meat in wine overnight.
2. Steam the marinaded Meat for 2 hours, and then cut them into thin slices.
3. Chop up Royal Jellys and all the herbs, and then parboil Shoots.
4. Add pepper oil to a pot, and heat the pot over high heat. When the pot is hot enough, add of of the ingredients to it.
5. Close the pot's lid, and simmer the stew for 3 hours.

Ascending Dragon Soup

Spicy soup that makes you feel like a fire breathing dragon!

• Ingredients:

10 Dragon Skin, 20 Dragon Tails, 3 Yggdrasil Leaves, 6 Royal Jellys, 1 Spicy Sauce, 1 Red Spice, 1 Fatty Chubby Earthworm

• Directions:

1. Dragon Skin is tough, so tenderize the skin by scoring it.
2. Cut the Dragon Tails to bite sized pieces.
3. Cut Royal Jellys into a thick crescent shape, and diagonally slice the Yggdrasil Leaves.
4. Wash the Fatty Chubby Earthworm, and boil it in water over high heat for 10 minutes.
5. Remove the earthworm when the broth is infused with its flavor. Add Spicy Sauce and Red Spice, Dragon Skin, Dragon Tails, and Royal Jellys to the broth, and continue boiling.
6. When the Dragon Skin and Dragon Tails are well cooked, add the Yggdrasil Leaves, and continue boiling a little longer.

Blood Flavored Soda

Peculiar soda whose flavor is a little coppery... kind of like blood.

• Ingredients:

1 Animal Gore, 2 Anodyne, 2 Aloe Vera, 2 Alcohol, 6 Royal Jellys, 1 Red Spice, and 10 Apple Juice

• Directions:

1. Chop up 1 Aloe Vera, and soak the chopped Aloe Vera in water at 20 Celsius for 5 minutes.
2. Chop up the other Aloe Vera. Fill up a 3.7 liter water bottle with the chopped Aloe Vera, sugar, and water, and shake well for at least 2 minutes, until the sugar crystals are no longer visible.
3. Close the bottle's lid, and leave it for 4 to 6 days at room temperature.
4. Cut Royal Jellys to bite sized pieces, and mix them in Apple Juice by using a mixer.
5. Add the aged Aloe Vera soda, Alcohol, and Anodyne to the juice mixture, and mix them for 30 seconds longer.
6. Pour the soda into a glass, and serve with Red Spice sprinkled on top.

Level 10 Cookbook

Vicissitudinous story of the Rune-Midgarts Kingdom's very first female chef! This book has become a best seller because it contains this woman's cooking recipes that which perfectly display her passion for cooking. This copy is also specially autographed by the author.

Steamed Tongue

• Ingredients:

20 Tongues, 1 Pot, 1 Alcohol, 2 Aloe Vera, 1 Spicy Sauce, 5 Royal Jellys, 10 Yggdrasil Leaves, 2 Blue Potions

• Directions:

1. Pour clear broth and Alcohol into a pot, and boil.
2. Parboil Tongues with the clear broth.
3. Cut Aloe Vera in diagonal slices, and garnish a plate by lining its rim with the Aloe Vera.
4. Remove skin, muscle, and tendons from the parboiled Tongues, and mix the Tongues with Spicy Sauce.
5. Serve the Tongue salad on the plate with Spicy Sauce to taste.

Dragon Breath Cocktail

Sticky, full flavored cocktail that warms your stomach!

• Ingredients:
  • 10 Maneater Roots
  • 1 Singing Plant
  • 5 Aloe Leaflets
  • 5 Royal Jellys
  • 5 Lemons
  • 5 Prickly Fruits
  • 1 Yggdrasilberry
  • 10 Blue Herbs
• Directions:

1. Dry and pulverize the Singing Plant.
2. Wash and chop up Maneater Roots. Wash Prickly Fruits.
3. Wrap the chopped Maneater Roots with Aloe Leaflets. Boil and simmer the wrapped Maneater Roots and Prickly Fruits for at least 2 hours.
4. Skim the broth by using a sieve or a cotton cloth to make the cocktail.
5. Refrigerate the cocktail, and drink with ice, Royal Jellys, and a Lemon slice to taste.

Hwergelmir's Tonic

Alcoholic drink made with water from a legendary pond.

• Ingredients:
  • 1 Yggdrasilberry
  • 10 Ice Cubes
  • 10 Bacillus
  • 4 Royal Jellys
  • 3 Concentration Potions
  • 5 Alcohol
  • 2 Prickly Fruits
  • 1 Illusion Flower
• Directions:

1. Wash and peel the Yggdrasilberry and Prickly Fruits.
2. Put Bacillus, Alcohol, well-dried Illusion Flower, and Concentration Potions into a pot, and close the lid so it's airtight. Let the contents age for about a week.
3. Pour the aged Concentration Potions, Royal Jellys, and skinned fruits into an oak barrel, and let it age for at least a year. The tonic's taste varies depending on how long it is aged.
4. Skim the aged drink with a sieve or cotton cloth, and then bottle it.

Steamed Desert Scorpions

Desert Scorpions steamed under hot desert sand.

• Ingredients:
  • 20 Scorpion Tails
  • 20 Scorpion Nippers
  • 2 Aloe Vera
  • 3 Yggdrasil Leaves
  • 3 Bitter Herbs
  • 10 Royal Jellys
  • 1 Spicy Sauce
  • 1 Pot
• Directions:

1. Remove the poison glands from the Scorpion Tails, and wash them along with the nippers.
2. Mix Aloe Vera juice, chopped Yggdrasil Leaves, Royal Jellys, and Spicy Sauce with water to make marinade sauce.
3. Soak Scorpion Tails and Nippers in the marinade for 10 hours, and then move these ingredients to a pot, and close the lid so it's airtight.
4. Dig a hole in desert sand, place the pot in the hole around 10 AM when the Sograt's Desert sand is at its strongest. Cover the pot with sand, and then remove the pot around 5 PM.
5. Serve the steamed Desert Scorpion Tails and Nippers on a plate.

Immortal Stew

A dish rumored to be sought by an eastern emperor to attain immortal life.

• Ingredients:
  • 20 Immortal Hearts
  • 10 Mementos
  • 1 Yggdrasil Seed
  • 2 Anodynes
  • 10 Hearts of Mermaid
  • 2 Spicy Sauce
  • 10 Amulets
  • 2 Bitter Herbs
• Directions:

1. Wash and cut the Immortal Hearts into squares. Be careful since the hearts squirm, especially while you cut them.
2. Pick out small Hearts of Mermaids, and wash them under running water.
3. Fry the Immortal Hearts, Spicy Sauce, and Amulet strips altogether.
4. Move them to a pot, add water and pulverized Mementos, and boil.
5. When it starts boiling, add Hearts of Mermaids, and continue boiling until the hearts are well cooked.
6. Add chopped Bitter Herbs and Yggdrasil Seed, and simmer until it comes to a boil again.

Cooked Nine Tail's Tails

Eat this dish and become strong enough to defeat and cook Moonlight!

• Ingredients:
  • 10 Nine Tails
  • 2 Four Leaf Clovers
  • 10 Maneater Roots
  • 10 Sharp Leaves
  • 4 Yggdrasil Leaves
  • 1 Savory Sauce
  • 1 Yellow Spice
  • 2 Izidors
• Directions:

1. Skin the Nine Tails, and wash under running water. Parboil the skinned Nine Tails, and then drain the excess water and fat.
2. Wash and chop the Maneater Roots. Parboil the Sharp Blades, and cut them in halves.
3. Mix the chopped Yggdrasil Leaves, Izidor, Savory Sauce and Yellow Spice to make sauce.
4. Marinade Nine Tails in the sauce.
5. Pour the sauce and the marinaded Nine Tails to a pot, add 1 cup of meat broth, and boil.
6. When it boils, reduce heat, add Four Leaf Clovers, and then simmer it down. (Do not add Four Leaf Clovers before the mixture boils because the leaf color will become too yellow.)