Flipping Some of TV’s Wackiest Recipes

There isn’t any denying that the lockdown has been a little crazy. It has set the tone for some of the wildest inventions, innovations and DIY home cooked dishes we’ve seen plastered all over social media recently.

So we thought why not get on that crazy wavelength and combine the two things we seem to be doing most frequently whilst trapped at home (binge-ing our favourite TV shows and preparing home cooked meals of course)

Here’s our guide to taking some of TV’s wackiest recipes and turning them into some of the most scrumptious gourmet dishes/snacks you’ll ever try!


Image courtesy of Babish Culinary Universe 

½ pound bacon¼ cup water2 boneless shortribs, 1 small bundle of sage leaves, 1 sprig of rosemary, 1 carrot, chopped into fourths, 2 cups milk, 2 cloves garlic

It’s Always Sunny in Philadelphia has always been served with a generous helping of crazy sprinkled all over it. The completely unexpected nature of the show has formulated some of TVs most bizzare recipes. But every true IASIP fan knows that nothing tops that list like Charlies infamous MILK STEAK! (essentially a steak boiled over hard in milk and topped with a side of the finest Jelly Beans)

As hurl inducing as the sheer mention of Milk Steak sounds, we actually found a stellar recipe you could follow which could turn this nightmare of a main into something you’d see served at the finest restaurants. 

Render bacon  in water until it’s crispy brown. Remove bacon from the pan. Next brown some boneless short rib in the bacon fat.Once there is a nice brown crust on the short rib, remove them, add the bacon back in, crank up the heat, and deglaze with 2 cups of milk. Add 1 carrot chopped into fourths, some sage, rosemary, a couple cloves of garlic, and our boneless short rib. Partially cover your pot and stick in a 350°F oven for a couple hours. Once tender, take them out of the liquid, let them cool. Next make your bacon gravy. Add ¼ pound of bacon and 1-2 Tbsp of flour to a pan. Cook briefly then add your milk to make your gravy. Add a little bit at a time and season accordingly!


Image courtesy of NickALive! 

Breaded Shrimp Burger Patty, Salt & pepper to taste, 2 tsp MSG, 2 Tbsp vegetable oil, 2 ounces shredded iceberg lettuce, 1 sliced yellow cheese, 1 small onion, sliced thinly, 1 tomato, sliced thinly, Ketchup to taste, Mustard to taste, 1 large dill pickle, sliced thinly, 4 sesame seed hamburger buns

The shroud of mystery that has veiled the ingredients of  the infamous Krabby Patty has always been at the forefront of internet lore.

What is the secret recipe? How are those buns not soggy? Are they made of crab meat? Are there secret sea-cow farms in Bikini Bottom that we aren’t aware of?

Now if Plankton’s been trying and failing for the past 20 years with figuring out how to make one, it’s safe to assume that we ain’t getting any closer. So we’ve decided to freestyle with this one and throw out our suggestion of what goes between them magical buns!

We found a great recipe you could follow (switching the beef patties with shrimp ones of course) which would definitely give Mr.Krabs a run for his money!

Firstly heat vegetable oil in a large cast iron skillet over medium-high heat until barely smoking.  Add patties and reduce heat to medium.On the burger buns, assemble the burgers in this order: patty, lettuce, cheese, onion, tomato, ketchup, mustard, pickles, top bun.


Image by Feast of Fiction 

100 g long grain white rice, 400 g water, ½ small cinnamon stick, ½ star anise pod, 1 tsp fennel seeds, Generous shake, Sichuan peppercorns, 1 tsp cayenne pepper, 1 tsp sweet paprika

There are few shows on TV more beloved and binged throughout the lockdown than Avatar: The Last Airbender. So hop on Appa and let us take you and your palate on a trip to the Fire Nation and show you how you could recreate one of its most popular snacks, FIRE FLAKES!

Here’s what you (and Zuko) are going to need to put together some of the spiciest tongue numbingly delicious fire flakes:

Combine the long-grain white rice and water into a saucepan. Set over low heat. During which, into a mortar and pestle goes the spices till a fine ground powder. Add in 1 teaspoon each of cayenne pepper and sweet paprika then whisk together. At this point (after 15 minutes), the rice should be finished cooking and  be mush. Pour into a blender along with a couple of teaspoons of the seasoning mix. Smooth the mixture out into a 1” thick sheet on a Silpat. Place each sheet of rice puree into a dehydrator, turn the temperature to 122°F and let it dehydrate for 2 hours. When done, peel the rice puree spread off (will still be gooey on the bottom) and flip the sheets gooey side up on top of the dehydrator racks. Break off the parts that are fully dehydrated. Place everything else that has not dried out back into the dehydrator for another 30 minutes.When done break each sheet

into separate pieces. Place small batches into a 350°F oil for 5 seconds. Remove and drain on paper towels.  
Making these meals get even easier with fresh ingredients available at MyGroser, Malaysia’s first independent online grocery store.