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For fans of trading card games (TCG), Altered could very well be a dream come true.

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Cards - Altered TCG - Explore the Unexpected

Whispers from the Maze

Gear

Expedition Permanent

Bravos

The Stew

Common

Can you guess the secret ingredient? It's seasoned with Sap.

Created by Hestia, Sap Stew (or fondue) is an original recipe made at the Mess incorporating the substance found in the City of Scholars. Sap is used as a flavor enhancer, giving sweet, savory, fragrant and floral notes to the dish. The ingredients are poached in the broth at mealtime.

Ingredients for 4 servings

- Edamame-filled marumochi (12)
- Martengale chashu (16 slices)
- Bok choy (1)
- Ngo gai (1 bunch)
- Confit fiddleheads (8)
- Cherry tomatoes (8)
- Leek (1)
- Kurudake (1)
- Chopped garlic (2 cloves)
- Minced shallot (1)
- Minced fresh onion (1)
- Fresh ginger (1 inch)
- Soy sauce (1/2 cup)
- Souma seed oil (1/4 cup)
- Mirin (1 cup)
- Sake (1 cup)
- Sap (1 1/2 cups)
- Powdered sugar (1/3 cup)
- Dashi (1 cup)
- Water
- Rau ram
- Cilantro
- Red bird pepper 
- Recommended ideas: comfort, vividness, nostalgia for a summer night with friends, the nocturnal bloom of a jasmine flower, synesthetic resonance…

Instructions

- Preheat the oven to 410°F, then preheat the individual fondue pots for at least 30 minutes.
- Wash the vegetables.
- Add the soy sauce, mirin, sake, souma seed oil, dashi and Sap to a large saucepan. Mix in the sugar, fresh ginger, shallot, garlic and selected ideas. Cover with water, bring to a boil, and leave to simmer for 5 minutes. Remove the ginger.
- Cook the marumochi in the broth for 10 minutes. When the edamame filling can be seen, the marumochi are ready. Set them aside.
- Meanwhile, strip the leaves off the bok choy, ngo gai and rau ram. 
- Cut the chashu into approx. 1/2 inch slices.
- Cut the kurudake into approx. 1/2 inch slices.
- Slice the leeks diagonally into thin strips.
- Remove the fondue pots from the oven and pour the broth inside.
- In equal amounts, place the bok choy leaves, marumochi, chashu slices, kurudake, leek, cherry tomatoes, fiddleheads, and ngo gai.
- Sprinkle with rau ram, bird pepper and cilantro.
- Leave to simmer in the individual fondue pots, then enjoy.
- Infuse the idea of heat if required.

The Stew

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