Star Wars | Chandrilan Squall Tendermeat

Chandrilan Squall Tendermeat with Colla Sauce inspired by Star Wars. Recipe by The Gluttonous Geek.

We are back from being in a STAR WAR! So as I mentioned in my last foray into galactic gluttony, Corellian Buckwheat Nerf Noodles, we were going to Disney’s Star Wars Galactic Starcruiser. Well, we’re back now, but I’m still eating my way across the stars! So let’s continue this journey with my take on this Chandrilan dish: Squall Tendermeat with Colla Sauce.

Click here to skip to the recipe for Chandrilan Squall Tendermeat.

The Galaxy’s Grain Basket

Chandrila, Mon Mothma’s homeworld, is a core world that became the New Republic’s first capital following the Empire’s fall. With mild weather and a temperate climate, the planet is a utopian agriworld rivaling Alderaan’s former prosperity. Before Star Wars Expanded Universe’s de-canonization, Chandrilan culture featured extensive political education, strict environmental regulation, and an out-of-touch understanding of other worlds lacking similar privileges. Most Chandrilans dine on fresh produce, live in a park-like metropolis or rural communities with private fish ponds and gardens, and live for scholarly debate. You could say that pre-Disney Chandrila was a sci-fi version of Oxford.

Star Wars canon has a penchant for blending Western and Eastern aesthetics when world-building, though. Luckily SW’s Andor series was more than happy to flesh out this aspect. The Chandrilans in Andor wear fashion strongly resembling Korean hanboks and hairstyles from both the Goryeo and Joseon dynasties. Their table flatware includes heavy porcelain spoons and square plates similar to those in Korean supermarkets. We also see sculpted sideburns a la British Regency and a clash of old aristocracy with new money with Mon Mothma’s interactions with Davo Sculdan. You can hear it in the accents with Queen’s English vs. light Cockney. Even the color palette differs between old and new money in a way reminiscent of England’s Industrial Revolution.

So with that, I determined to fuse Korean cuisine with traditional British upper-class recipes dating from the Regency to the Victorian era

The Chandrilan Culinare

One environmental protection mentioned pre-canon was for that of the Chandrilan squall — an adorable long-limbed rabbit creature with ginormous ears and delicious yet pungent meat. Squalls were often household pets or as common to cities as pigeons or farmed (with rigid restrictions) as a local delicacy: Squall Tendermeat with fresh Colla Sauce. As someone still squeamish about preparing rabbit meat, I used boneless chicken thighs instead to make a slightly different take on Korean bulgogi

Eliza Acton’s Modern Cookery In All Its Branches (published 1845) suggests serving rabbit with redcurrant jelly, so I thought it would be an excellent addition to a bulgogi marinade. Traditionally bulgogi marinade utilizes Asian pear — but using a bosc pear will give you a similar profile while also naturally tenderizing the meat. This recipe makes two pounds of squall tendermeat. If your family is smaller, though, broil only the amount you need for a single meal. Broiled squall also goes wonderfully on salads and sandwiches. But if you have a grill or a Korean-style bbq, use that to get a lovely caramelized char on the outside!

At first, I thought pairing it with some ssamjang (Korean spiced and fermented soybean paste, my favorite sauce ever) might be nice. But every mention of Colla sauce refers to it as “fresh,” which doesn’t imply anything fermented. I still put it in on the side and in the marinade because I’m addicted to the stuff — and it adds that pungency Squall is famous for. Judge me if you want — I’d eat it on toast if my craving’s strong enough.

With more research, though, I found a traditional English mint sauce method in Acton’s and Mrs. Beeton’s cookbooks. It’s pretty simple — crushed mint with vinegar. Though for this flavor profile, I supplanted it with perilla leaves (shiso leaves) and rice wine vinegar. Perilla tastes like a mix of basil, mint, and anise and is a popular topping in Korean cuisine. You can order them fresh from UmamiCart, find them at HMart, or substitute them with Thai or common basil.

This recipe makes enough sauce for a drizzle on top of six plates of tendermeat or a dipping sauce for four. It’s insanely light and delicious if you want to double the recipe. It will get eaten. As for what to serve on the side, you can’t go wrong with steamed rice and any Korean banchan like kimchi or marinated spinach. Of course, now that I think of it, it could also be interesting with peas and rice flour-based Yorkshire puddings…

I clearly have more cooking to do. In the meantime, may the fork be with you

Sing for your Supper!

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The printable recipe card and playlist for Chandrilan Squall Tendermeat inspired by Star Wars will be available as a $2 donor reward on my Ko-Fi page until the next post goes up. After that, just the card will be available in my Ko-Fi shop.


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Succulent Squall-Gogi

Chandrilan Squall Tendermeat with Colla Sauce inspired by Star Wars. Recipe by The Gluttonous Geek.

Squall Tendermeat with Colla Sauce

Serves 4-6.
Equipment: Oven, sheet pan with a cooling rack, cooking spray, aluminum foil, two mixing bowls, food processor, cutting board, kitchen knife, kitchen shears, and plastic wrap.


Squall Tendermeat:
  • 2 lbs boneless, skinless chicken thighs
  • 1/2 Asian pear or 1 bosc pear, peeled and cored
  • 1/2 yellow onion, peeled
  • 4 garlic cloves, peeled
  • 1-inch knob of ginger, peeled
  • 3 Tb redcurrant jelly
  • 1/2 cup soy sauce
  • 1 Tb rice wine vinegar
  • 1 Tb ssamjang sauce
Colla Sauce:
  • 1/2 cup of perilla, shiso, or Thai basil leaves
  • 1/2 cup mint leaves
  • 1 and 1/2 Tb sugar
  • 3 Tb boiling water
  • 2 Tb rice wine vinegar


Marinate the Tendermeat:
  1. Add all the Tendermeat ingredients (except for the chicken) into the bowl of the food processor. Process until smooth.
  2. Place the chicken in one of the bowls and pour the marinade over. Stir to coat.
  3. Cover the bowl with plastic wrap and refrigerate for 3 hours to overnight.
Make the Colla Sauce:
  1. Place the herbs on the cutting board and sprinkle the sugar over top. Chop finely.
  2. Scrape the board’s contents into the other mixing bowl and pour the boiling water over the top. Stir while lightly crushing.
  3. Stir in the vinegar and let sit for an hour while preparing rice or sides.
Broil Tendermeat:
  1. Preheat the broiler.
  2. Line the baking sheet with foil and cover it with the cooling rack. Coat the rack with cooking spray.
  3. Arrange as many chicken thighs as you wish to serve on the rack without overlapping and broil for 4-6 minutes on each side until fully cooked.
  4. Cut the chicken into bite-sized pieces with the kitchen shears.
  5. Serve with cooked rice, sides of your choice, and Colla sauce drizzled over the top or on the side for dipping.

The Gluttonous Geek