Bright suns, friends! Star Wars: Galaxy’s Edge may be highlights in Disney World and Disneyland, but everyone at home can sample the best grub in the Galaxy without hopping on a Starcruiser to Batuu!
Star Wars: Galaxy’s Edge Cookbook ©Disney
Previously, we shared a look at the cover, but now we have some RECIPES to share as well! Let’s channel our inner Ewok and get to cooking!
We sampled all of head cook Strono “Cookie” Tuggs cookin’ when we visited Docking Bay 7 on Batuu. Luckily for us off-worlders, he’s decided to share his recipes with the rest of the Galaxy! One item that first caught our eye in Docking Bay 7 was the Fried Endorian Tip-Yip, so we were excited to see a recipe for it in the new book!
Fried Endorian Tip-Yip ©Disney
The Tip-Yip is a native bird to the moons of Endor, but don’t fret if you can’t find it readily available at your local mega-mart — it’s surprisingly similar to chicken! The Tip-Yip (or Tip-Yip substitute 😉 ) is battered, fried, and served over a generous helping of Mashed Chokeroot and mixed veggies. No chokeroot at your grocery either? Yea, us too. Mashed potatoes will work in a pinch. Serve with a tasty batch of Gurreck Gravy (see below) and you’ll be singing “Yub Nub!” before you even know it!
Gurreck Gravy ©Disney
This cookbook will be a hit for Star Wars fans or anyone looking for a fun, new twist on classic foods. . You can purchase the Star Wars: Galaxy’s Edge Cookbook by clicking here!
Are the latest Docking Bay 7 menu items worth it?
Will you be whipping up some galactic delicacies in your home? Let us know in the comments!
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At the restaurant, the fried chicken comes in a rectangular shape. Any thoughts on how they do that?
Matt, if I had to guess, I’d say they have the chicken breast cut into rectangular cubes (either by hand or mechanically). This would generate a lot of excess bits if you were to do it at home. (I’d freeze those and use them in a soup or braise them some other day if I were really going for authentic Fried Endorian Tip-Yip.)
Did anyone try this? I found a lot of recipes in the book are nothing like the park