Placeholder Image

Subtitles section Play video

  • - Hey guys this is Inga,

  • and in this video I will only be eating

  • Disney princess foods for 24 hours.

  • You guys have seen me do a lot of cooking challenges so far,

  • obviously a lot of colored food ones,

  • which I'm still going to be makings,

  • and I've also done videos where I try

  • to recreate a dish from a specific game,

  • and as someone who loves Disney,

  • and especially Disney princesses,

  • I thought it would be fun to challenge myself

  • to only make and eat Disney princess meals for 24 hours.

  • I think it's really cool that a lot of these

  • Disney princesses have different cultural backgrounds.

  • That also means that today,

  • I will be making a variety of dishes

  • from all across the world,

  • and that's pretty exciting.

  • I'm looking at making at least three meals and one dessert,

  • so I'm going to be crazy busy in the kitchen today.

  • It's going to be a fun filled journey,

  • or should I say, a magical adventure.

  • All right, let's do this.

  • Good morning, it is now time for breakfast,

  • the most important meal of the day.

  • For this meal, I have decided to go with

  • the bacon and egg porridge slash congee from Mulan,

  • my favorite Disney princess.

  • For those of you who remember,

  • the one that had that, like,

  • cute little smiley face on top.

  • This is the porridge that Mushu made Mulan

  • on her first day of training

  • to kind of cheer her up and encourage her,

  • so I figured this is kind of

  • the perfect way to start off today.

  • I'm not entirely sure why there's bacon.

  • I feel like regular pork belly is

  • a little more mainstream in Chinese culture.

  • But regardless, I am going to make my dish

  • as similar as the one Mulan had.

  • All right, let's get started,

  • and hope I bring honor to us all.

  • Ingredients wise, we only have a few things.

  • We need our eggy eyes, and then our bacon smile,

  • and I have a cup of rice.

  • I grew up eating congee a lot,

  • and my mom used to put, like,

  • sliced ginger pieces into my congee,

  • both for flavor and because she said it was good for me,

  • and I also like to flavor it with

  • a little bit of salt and some white pepper.

  • I'm also going to be using my trusty rice cooker

  • to cook the porridge for me

  • since it has a porridge setting,

  • and that can save me some time.

  • First things first, gotta wash the rice.

  • (water running)

  • Drop a little bit of ginger in there.

  • Close it, porridge option...

  • (machine beeps)

  • Okay, and while the congee is cooking,

  • I'm going to get started on

  • frying up the eggs and the bacon.

  • Also making some Chinese tea.

  • (violin background music)

  • Exciting news, my congee is finally done.

  • Ta-da!

  • Just add a sprinkle of that white pepper powder,

  • tiny bit of salt, give it a good mix,

  • and porridge is done.

  • I have my bacon, and I have my two eggs.

  • So, all that's left at this point

  • is just to plate everything up and make sure

  • that my smiley face actually looks

  • like a smiley face.

  • Ta-da!

  • It looks a little cross eyed for sure,

  • but that's kind of what the eyes look like

  • in the movie, and my little bacon strip here.

  • The color looks pretty on point,

  • so I'm very, very happy,

  • and also here I have my tea that I made earlier.

  • I had to have tea with this meal

  • because remember when Mulan went

  • to meet, like, the matchmaker.

  • I remember one of the evaluations was

  • her pouring tea, and I just

  • remember that scene so vividly.

  • And also tea just goes really well

  • with Chinese breakfast and congee.

  • I'm actually really, really happy

  • with how this meal turned out.

  • Smells really comforting.

  • Growing up, my mom would usually

  • make congee for me when I'm sick,

  • so this is just very nostalgic and super cute.

  • I'm gonna take a bite.

  • Oh, my little smiley face is destroyed.

  • It's warm, it's comforting.

  • I love the little bits of ginger in there.

  • It just gives it a little more flavor.

  • Also, this is a big bowl of congee.

  • It's a very, very filling one,

  • which is probably appropriate,

  • because Mulan was having this

  • before she had to do her training,

  • so she needed sustenance.

  • Now take a sip of my tea.

  • This is honestly one of the best ways

  • to start off your day, because it's like ...

  • It fills you up with warmth, it's comforting,

  • you know you're not gonna be hungry for a while.

  • I love it,

  • and I'm sure Mulan appreciated this meal as well.

  • Going to actually sit down now

  • and slowly enjoy this meal before I get started on lunch.

  • I finally finished breakfast,

  • and I am super, super full,

  • but the next meal I wanna make takes a lot of cooking time,

  • so I'm going to get started right away.

  • Back to the kitchen it is.

  • So, for lunch, I'm going to be making

  • Princess Tiana's gumbo from The Princess and the Frog.

  • Princess Tiana is obviously an amazing chef.

  • All of the food in that film just looked

  • so incredible, and I remember that scene where she was

  • making gumbo with her dad,

  • you know when she was just a little kid,

  • and she was stirring this huge pot of gumbo

  • and her dad had that first bite,

  • and it just blew his mind.

  • Princess Tiana grew up in New Orleans,

  • which is one of my favorite places to be.

  • Amazing music, amazing flavors,

  • and gumbo is one of their most popular dishes.

  • So, I'm excited to try and make it today,

  • and hopefully make Tiana proud.

  • I did quite a bit of research,

  • and these are the ingredients I'll be using:

  • chicken thighs, some andouille sausages,

  • and I have some okra, some chicken stock,

  • red bell pepper, celery, garlic, and onion.

  • I'm putting shrimp in because I remember

  • Tiana putting some in hers, so that's why

  • I'm going to dress mine up with some of these eventually.

  • Some bay leaf, and this really special spice blend.

  • These two spice blends are ones

  • that I bought when I went to New Orleans a while back,

  • and I'm very, very excited to use it,

  • because they just smell so good.

  • This is going to be a very, very hearty stew,

  • and it's going to take a lot of time,

  • but you know how Tiana always just looks

  • like she's having so much time

  • enjoying herself in the kitchen,

  • singing and dancing.

  • So, I am hoping to channel that energy today,

  • and make this gumbo.

  • First thing I'm gonna do is fry up my chicken thighs,

  • season them of course with some salt and pepper,

  • and a little bit of this spice blend,

  • and in the mean time, I'm going to

  • chop up my vegetables, also my sausages.

  • Chicken is done, I've set it to a side.

  • Now to make our roux, which is what's going to

  • make our gumbo slightly thicker,

  • and also give it that signature smoky flavor.

  • Again, this step will take quite a bit of time.

  • I'm talking 30 to 40 minutes,

  • but I'm just going to put on some music, and jam out.

  • Okay, the roux is pretty much done.

  • It is this dark, like milk chocolate color.

  • It smells really smoky, but not burnt,

  • so that's a good sign.

  • Then I can throw in my vegetables,

  • and just cook that a little bit until tender,

  • and then I'm just de glazing it

  • before I add in my chicken stock.

  • Lots of flavor going on in here.

  • Chicken stock is in, now I'm also throwing in some thyme,

  • also my sausages, and a bit of okra.

  • So, at this point, everything that

  • needs to be in is already in.

  • The next thing to do is basically

  • let this simmer for at least three hours.

  • Yeah, quite a bit of time.

  • That just means I can do some work now,

  • and then I can check on it every once in a while,

  • make sure it doesn't stick.

  • And then we'll add the shrimp in at the very end.

  • It smells so good in here right now.

  • Even before I'm tasting it,

  • I can already smell all those flavors we put in.

  • Ta-da!

  • This consistency looks about right.

  • The smell is just incredible.

  • So far, it does look like the one that Tiana made,

  • so I am very, very excited about this.

  • Also, the kind of smell that

  • already makes you kind of salivate.

  • But yeah, this is done.

  • I am going to put this in a bowl, and serve it up.

  • All right, and here is my final product.

  • This is what my gumbo looks like.

  • I put a little bit of rice in the middle,

  • that's how they usually serve it.

  • I also put some green onions on the very top.

  • Color looks about right.

  • I also grabbed my Tabasco,

  • because Tiana, in the movie,

  • adds a dash of this to her final plate,

  • and her dad loved it.

  • So I figured I would do that too.

  • I also made a quick cup of iced coffee to go with it.

  • I wish I had beignets.

  • For now, I am so ready to try this gumbo.

  • It just smells so good.

  • Little bit of everything.

  • Oh my god.

  • So I did have gumbo a few times

  • when I was in Louisiana, and this does remind me of it.

  • There's so much flavor in here

  • because of all the stuff we put in, right.

  • So you end up with this, like,

  • spicy, savory and very, very rich stew.

  • I'm gonna add a little bit of Tabasco.

  • It all goes together so well.

  • Oh my god, wow.

  • You know how in the film,

  • when people first try Tiana's cooking,

  • their faces just, like, light up.

  • That's how I feel right now.

  • Can't stop eating this.

  • I am not eating like a Disney princess.

  • I'm just stuffing my face.

  • A Disney princess who can make this, incredible.

  • All right, I will not subject you guys

  • to watching me wolf down the rest of this.

  • Even though it took a lot of time,

  • I'm really glad I had the opportunity

  • to actually make this, and taste this at home.

  • It is definitely spicy though.

  • I'm like, sweating.

  • All right I am now gonna eat this off screen,

  • and then we're gonna be back to get started on dinner,

  • which is going to be a feast.

  • As if I haven't been feasting all day already.

  • Okay, that was a super satisfying meal,

  • but my work is far from done,

  • because for dinner I'm planning on making

  • a meal from Beauty and the Beast.

  • Do you remember when Belle first gets to the castle,

  • and they welcome her with this whole spread of food.

  • That's also the part where Lumiere sings Be Our Guest,

  • which is one of my favorite songs.

  • There's this one part where the chorus goes