RECIPE: DEEP-FRIED YETI

This is the secret recipe of the very famous and luxurious Himalayan dish, the Deep-fried Yeti.

What you will need:

-           7 kgs of fresh, chewy yeti meat, diced

-           2 ears of the same yeti (or as many as he had)

-           39 dkgs of different types of ordinary Himalayan weeds from a garden of a monastery

-           4 cups of melted yak butter

-           half a kg of glowing moss from a hidden cave

-           rosemary, thyme and turmeric

-           seasalt

Method:

-           precook the diced yeti meat in boiling water for 8 hours and 26 minutes

-           get rid of the water and put it in a giant frying pan

-           slice the ears (better with the hair on but you can also remove it)

-           add them to the meat

-           put the weeds and the melted yak butter in a mixer and blend them

-           pour it in the frying pan, use salt by your taste

-           fry it on low flame for 3 hours, stir in every 27 seconds

-           at the end add the herbs

-           lay the glowing moss on a big plate or flat bowl and pour the deep-fried yeti on it

-           ready to serve!

-           give rice, couscous and corn flakes on side

-           fits very nicely with cheap red wine or expensive champagne

-           good for 11 people, 22 children or, if it turned out grosse, the neighbour’s dog will like it… (don’t give it to yours, uncomfortable and disgusting siteeffects can show up…)

ENJOY IT! ;)