BL ADE RUNNER 2049

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REPLIC ANT SPRING ROLL S• 1/2 lb. shrimp• 1/2 lb. pork tenderloin• Green leaf lettuce• Mint & cilantro leaves• Chives• Carrot cut into very thin batons• Rice paper — banh trang• Rice vermicelli — the starchless variety• 1 tsp salt• 1 tsp sugar

Dipping Sauce: • 2 tbsp. oil • 2 tbsp. minced garlic • 8 tbsp. hoisin sauce• 2-3 tbsp. smooth peanut butter• 1 cup water• Sriracha• Peanuts

ING REDIENTS

INS TRUC TIONS• Cook pork in water, salt and sugar until no longer pink in center. Remove from

water and allow to cool completely. • Clean and cook shrimp in boiling salt water. Remove shells and any remaining

veins. Split in half along body and slice pork very thinly. Boil water for noodles. • Cook noodles for 8 mins plunge into cold water to stop the cooking. Drain and

set aside.• Wash vegetables and spin dry.• Put warm water in a plate and dip rice paper. Approx. 5-10 seconds. Removed

slightly before desired softness so you can handle it. Layer ingredients starting with lettuce and mint leaves and ending with shrimp and carrot batons. Tuck sides in and roll tightly.

Dipping Sauce:• Cook minced garlic until fragrant. Add remaining ingredients and bring to boil.

Remove from heat and garnish with chopped peanuts and cilantro.

“I can only make so many.” – Niander Wallace

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K’S FAVORITE SPIC Y THAI NOODLES• 1 lb. rice noodles• 2 tbsp. olive oil• 2 eggs lightly beaten• 1/2 tbsp. crushed red pepper flakes• 1 zucchini, sliced into half moons• 8 ounces mushrooms chopped• 3 garlic cloves minced • 2 tbsp. brown sugar

• 1/2 cup low sodium soy sauce• 1 tsp sriracha (or to taste)• 2 inches fresh ginger grated• Cilantro • 4 green onions• 1/4 cup peanuts chopped

ING REDIENTS

INS TRUC TIONS• Bring salted water to a boil in large pot. Add linguine

and cook to al dente. Plunge noodles in cold water to stop cooking, drain and set aside.

• In medium bowl, whisk brown sugar, soy sauce, sriracha and ginger. Set aside.

• In sauté pan, heat 1 tbsp. of oil and cook beaten eggs and red pepper flakes, stirring to scramble. Once cooked, set aside with pasta.

• Return pan to stove and heat remaining 1 tbsp. of oil over medium heat. Add zucchini, mushrooms and garlic. Sauté 5-6 minutes until vegetables are cooked.

• Turn heat down to low, add pasta and eggs and then pour sauce mixture over the top. Toss with wooden spoon to evenly coat pasta and vegetables. Garnish with peanuts green onion and cilantro. Serve warm or cold.

“Things were simpler then.” – Agent K

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EGG DROP SOUP• 4 cups chicken stock • 2 tbsp. cornstarch• 1/2 tbsp. ground ginger• 1 tbsp. garlic powder• 2 large eggs

• 2 egg whites• 1/2 tsp. toasted sesame oil• Green onions sliced thin plus extra for

garnish• Salt & pepper

ING REDIENTS

INS TRUC TIONS• Whisk together stock and cornstarch at

room temperature. Add ginger and garlic powder and heat over medium low heat until boiling. Be sure to stir constantly to keep from clumping and burning.

• Whisk eggs together in small measuring cup. Using fork to stir broth, slowly pour whisked eggs into boiling stock using fork to create egg ribbons.

• Turn off heat. Stir in sesame oil and green onions. Season with salt and pepper and garnish with more green onion.

“The key to the future is finally unearthed.” – Niander Wallace

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JOI ’S SPECIAL PEKING CHICKEN WINGS• 2 1/2 lbs. chicken wings• 1 tbsp. vegetable oil• 1 tbsp. Chinese 5 spice• Salt & pepper• Cayenne pepper

• 1/3 cup hoisin sauce• 1/4 cup blackberry jam• Green onion• Sesame seeds

ING REDIENTS

INS TRUC TIONS• Preheat oven to 400 degrees. Rinse wings and

pat dry. Transfer to bowl and toss with oil and spice blend.

• Place baking tray on a foiled lined baking sheet and lay wings on the tray-spacing so that they do not touch.

• Bake, rotating pan half-way through, until fully cooked. 45 to 50 mins. Remove from oven and transfer to large bowl.

• Whisk together hoisin and jam in a saucepan over medium low heat until warm. Place cooked wings in a large bowl and drizzle with sauce-tossing until they are well coated. Garnish with green onions and sesame seeds.

“I always told you, you were special.” – Joi

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DECK ARD’S CL A SSIC WHISKEY SOUR• 1 large egg white• 6 oz. whiskey• 6 oz. lemon juice• 4 oz. simple syrup• 4 luxardo cherries

ING REDIENTS

INS TRUC TIONS• In a cocktail shaker with ice, add

egg white and vigorously shake to aerate the whites.

• Add whiskey, lemon juice and syrup and shake again.

• Strain into 4 rocks glasses filled with ice cubes and garnish with lemon strip and a cherry.

“I used to do your job and I was good at it.” – Deckard

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BL ADE RUNNER LYCHEETINI• 1-1/2 oz. vodka• 1-1/2 oz. lychee liqueur or syrup• Dash of lime juice• Pitted lychee for garnish

ING REDIENTS

INS TRUC TIONS• Pour ingredients into a cocktail shaker

filled with crushed ice. Shake well and strain into chilled martini glass.

• Garnish with lychee fruit.

“This breaks the world.” – Lieutenant Joshi

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A SIAN PEAR SPARKLER — NON-ALCOHOLIC• 1 cup pear juice• 1 tsp lemon juice• 3/4cup honey• 1/2 cup sugar• 1 spring fresh rosemary

• 1-inch piece of ginger, peeled and cut into coins

• Small grating of fresh nutmeg• Ice • Soda water

ING REDIENTS

INS TRUC TIONS• Combine pear juice, lemon juice, honey,

sugar, rosemary, ginger and nutmeg in saucepan over medium heat. Bring to a boil and simmer on low for 5 minutes, stirring to dissolve sugar.

• Remove from heat and let stand 30 mins. Strain through fine mesh sieve. Cool syrup completely.

• Fill 8-ounce glass with ice cubes. Add 3 tbsp. syrup and fill with soda water. Add more syrup for stronger flavor.

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LEARN MOREABOUT OUR WORK ON THIS FILM:

MPC FILMBlade Runner 2049 VFX Breakdown Reel

ART OF VF X ARTICLEBlade Runner 2049: Richard Clegg — VFX Supervisor — MPC

F X GUIDE ARTICLE MPC Replicating Rachel in Blade Runner 2049

VF X VOICE ARTICLERachael Reborn: The Making of The Stunning Scene from Blade Runner 2049

DIG ITA L ARTS ONLINE ARTICLE: How MPC Recreated Rachael for the VFX Oscar-winning Blade Runner 2049

Food and Drink Recipes by Kristen Morris, Technicolor Marketing Team