The Bardic Chef: Recipe – Berbalang Cheese Soup

Regardless of my family’s almost barbaric treatment of the creatures, their meat did provide a lot of joy to the customers that came into the restaurant. I believe that adding cheese and cream to any dish also helps that, turning this into a divine and scrumptious joy… now if only I could find a less awful way to harvest the meat for my own needs.


  • 1 lb of berbalang meat, cut into thin strips (leave fat on)
  • 2 tsp garlic, minced
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil
  • ½ cup milk
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 lb chicken breast, skinned and cubed
  • 6 tbsp butter
  • 6 tbsp flour
  • 3 cups shredded cheddar cheese
  • 1 cup cream cheese


Assemble the strips of berbalang meat on a baking sheet, and bake in an oven set to a 375 degree oven, for about fifteen minutes until crispy, remove, and let drain from their juices and grease. Chop into tiny bits.

Heat oil in a pan and add in the chicken, cooking for ten minutes, stirring frequently. Pour in the chicken broth, cook another ten minutes, then shred the chicken inside of the broth. Melt butter into a soup pot, and mix with garlic. Whisk in flour, pepper, and salt. Cook over a medium flame until it simmers, and add in the cheeses, stirring until melted. Add in chicken, stock, and berbalang meat. Top with more berbalang meat crumbles for garnish.