Note: I got this up a little late yesterday. I'd had it written since last Wednesday, but managed not to publish it because, apparently, I also have popcorn for brains. Anyway, because I got it up late I'm leaving it up an extra day and I'll be posting another recipe from Koreafornian Cooking tomorrow. So keep an eye out and hop on over to Koreafornian and have a look at the blog.
It's reveal day for the Secret Recipe Club. This month I was assigned the blog Koreafornian Cooking, which was a surprise and stretch for me. Not because I don't love Asian food. I absolutely love Asian food. However, I've never made much of it and it seems really intimidating to me. My own brother spent two years in Japan and then married an utterly charming Japanese girl who's a great cook. I've been meaning to pick her brain forever, but--again--I'm intimidated. Additionally, finding exotic ingredients also seemed a bit overwhelming to me. Evansville is not exactly the crux of cultural foods and--although we have one excellent international market--it kind of intimidates me too.
Admittedly my choice for this month still reflects that intimidation. I chose a food I know all Koreafornian'ed out. I might not have even posted it as my choice, however, except that it was SO DANG AWESOME. Not only was this curry popcorn awesome the day I made it when I ate almost the entire bowl, but the little bag I had left was still really good the next day. This is no small feat for popcorn.
So now I feel less intimidated. I'm planning to try this acorn squash soup this weekend. And this sandwich as soon as I get my lazy bottom to the store for ground beef.
The only thing I changed about this recipe was the cooking method as I don't have an air popper so I made mine in a pot.
taken from Koreafornian Cooking
Serves about 6
Prep and cook time: 5-10 minutes
3 Tbsp butter
2 Tbsp coconut oil
2 Tbsp curry powder
1/2 C popping corn
Heat coconut oil in sturdy pot. Put 2 kernels of corn in it and cover with lid.
While the oil heats, melt your butter in the microwave and add the curry to it. Mix well.
When your 2 kernels pop, your oil is ready. Add popcorn. Put lid back on pot. Shake or slide the pot back and forth as your popcorn pops. When popping has slowed to almost nothing remove it from the heat.
Quickly pour popcorn into a bowl and drizzle on butter/curry mixture. Toss gently. And then try not to make a pig of yourself, alright.