popcorn – 溫馨小廚

咖喱味薯片相信很多人也吃過，但咖喱雞味又多了些肉香味，又是另一番風味。清楚作者作風的人都知道，作者是不喜歡浪費的，今次是前兩天煮馬來西亞咖喱雞，剩下了少量咖喱雞汁，於是作者把汁過慮後，加入生粉水，煮成一個濃汁，風乾後磨成粉，就可以用於不同的小食，一款口味，多款小食。

I think many people tried curry potato chips, but curry chicken flavour will more fragrance. Therefore, I don’t want to waste any leftover food, so I tried to make flavouring powder myself by using leftover curry chicken sauce. This is just use sieve to sift the food, then let the sauce thicken, dehydrated it and grind it into powder, but this is a healthy flavouring snack as well.

薯片製作 (Potato Chips making) ： http://mykitchen.jessieshare.com/?p=293

爆谷製作 (Popcorn making) ：

把粟米乾放入爆谷機，開機後等待爆谷出來。
Just put the dried corn into popcorn maker, wait and let it pop out.

做法 (Flavouring making method)：

1. 準備一個小鍋，先用篩過慮出咖喱雞汁
Prepare a small pot, use a sieve to sift out the leftover food and reserve the sauce only

2. 開中火把咖喱雞汁煮滾
Open medium file, boil back the curry chicken sauce

3. 把生粉水或粟粉水少量少量地加入咖喱雞汁內並不停攪拌, 煮至咖喱雞汁成為一個濃汁
Use any kind of starch to cook the sauce until thicken

4. 準備風乾機層架，把煮食紙四邊摺成一個小盒子，以防止咖喱汁溢出
Prepare the dehydrator tray, cover with baking paper, and better fold up edges a bit to avoid overflow

5. 風乾後磨成粉就可以了。
After finished dehydrated, then grind it into powder

6. 在爆谷上倒入少量菜油，加入咖喱雞粉及少量鹽，伴勻就可以享用了。
Glaze some vegetable oil into popcorn, then add the curry chicken powder and little bit salt, mix it well and enjoy.

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相信很多人也喜歡吃的一款小食，但很多時也很難做得好，原因在於製作焦糖時的特別竅門，今次就分享給大家吧。至於芝士味爆谷真在研究中，希望遲些可以分享吧。

Everybody loves this snacks, but many people hard to do it in the proper way since there’s a trick when cooking caramel, so let’s do it now. I’m also trying to make Cheese popcorn, hope can share it later too.

材料 (Ingredients) ：

牛油 (Butter) – 1杯 (1 cup)

蔗糖 (raw sugar) – 2杯 (2 cups)

鹽 (salt) – 1茶匙 (1 teaspoon)

粟米糖漿 (corn syrup) – 半杯 (1/2 cup)

梳打粉 (baking soda) – 半茶匙 (1/2 teaspoon)

雲呢拿精華 (Vanilla Extract) – 1茶匙 (1 teaspoon)

做法 (Method)：

1. 先預熱焗爐至95度
Prepare oven to 95 degree Celsius

2. 準備一個小鍋，先把牛油溶化
Prepare a small pan, melt the butter first

3. 再加入蔗糖、粟米糖漿及鹽，攪勻
Add raw sugar, corn syrup and salt, stir well

4. 一邊攪拌至煮滾，煮滾後，不要攪，再滾4分鐘，然後關火
Stir it until boil, after boiled, stop stirring and let it cook for 4 minutes, then remove from fire

5. 然後加入梳打粉及雲呢拿精，拌勻
Add baking soda and vanilla extract and stir well

6. 之後倒在爆谷上並伴勻
Pour the caramel over all the popcorn and mix until all popcorn coated

7. 把焦糖爆谷放入焗爐焗1小時，每15分鐘要取出並攪拌一下
Put the coated popcorn into oven and bake for 1 hour, stirring it every 15 minutes

8. 焗好後取出及完全待涼後就可以食用了。
Remove from oven and let it cool down completely, enjoy!

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Tag: popcorn

[原創食譜 Original Recipe] 咖喱雞味薯片/爆谷/shake shake薯條 (Curry Chicken flavour potato chips/popcorn/French fries)