Is it Friday yet?
Yes, I'm counting down and looking forward to it. Have you ever felt bored of daily work and wanted to do nothing but cooking/baking? I'm in that phase. I took a few cooking classes at Le Cordon Bleu these past few weekends. The idea of enrolling into a culinary school hit me hard again after it had settled down for a while. But I have bills to pay, can't just quit my job, can I? (although I really want to! haha). Anyway, to release the stress and boredom, my friends, hubby, and I went camping and rafting at Tieton River, WA this past weekend. It was so much fun! Needless to say, it's such a good workout while enjoying nature's beauty, scenery and such. I definitely want to do it again.
What am I talking about here? It has nothing to do with popcorn. Okay, popcorn is so easy to make and good for your wallet. Variation is abundant depending on how creative you are. Sweet or salty flavor works fine with it. It can be good eaten plain or with a bit of salt. Then, you're done with your business.
I made this popcorn exclusively for NAAAP-Seatle, a non-profit I'm a part of. They went to watch the Mariners play the Los Angeles Angels on Mariners' Asian American Heritage Night. The event info and photos are here or there.
To carry on the theme, I created wasabi sesame popcorn for attendees' giveaway. The number of attendees went up from 16 to 30 from originally what I had been told. Making it at home wasn't ideal especially with the medium pot I have. Although I made it work, I was wishing I had a popcorn machine. I packaged it in "compact" clear bags and tied with my blog's name tag. Do you remember moo card from FoodBuzz? Yep I used that as a name tag. If you make it ahead of time and won't eat it right away. Go easy on the salt. After a certain time, popcorn will absorb salt and it gets more salty than you anticipated. That was my lesson learned from this experience. It was a little salty - a general comment from attendees. Boo.
Adjust it to your preference. It can be done in so many flavors. I included some links for different variations at the end of this post.
Wasabi Sesame PopcornYield: 4 quarts
1/2 cup popping corn
3 tbs canola oil
1 tbs rice seasoning wasabi flavor
2-3 tsp wasabi powder (depending on your preference)
1/2 tsp fine seasalt
1/2 tbs toasted black sesame seeds
3 tbs salted butter (unsalted is fine too)
2 tsp sesame oil
A pinch Shichimi pepper (optional)
Dried seaweed (Nori) (optional)
Cooking spray butter flavor
- Heat up the large or medium deep pot over medium high heat. Add oil.
- Pour popping corn in a pot, swirl to thoroughly coat with oil. Cover and leave a lid slightly ajar.
- You will hear them popping shortly. Wait until the popping sound fades away. Remove to a big bowl. Repeat the first step if you wish to make more.
- Melt butter in a microwave for 15 secs. Whisk in sesame oil.
- Drizzle over cooked popcorn gradually while swirling popcorn around to get evenly coated.
- If you wish, you could spray cooking spray for another layer of coating.
- Mix salt, wasabi powder, rice seasoning, sesame seeds, shichimi pepper in a separate bowl.
- Sprinkle the seasoning all over popcorn. Adjust to taste. Shred nori to small pieces and mix with popcorn.
- Package them if you wish to give it to your friends. It can be kept in a fridge for a few days in an air-tight container or wrap.
News to shout out!Don't forget to join my first organic giveaway to win a bag of organic mutigrain waffle & pancake mix from Arrow Mills, and a special gift from me! Enter here
If you like Vietnamese food, check out this food guild for Readers' Pick Authentic Vietnamese Cuisine 2010 in Seattle! It's published by the NorthWest Vietnamese Newspaper. This food guild is the first bilingual version that they've launched! A friend of mine initiated the project.
Useful Links for popcorn recipes:
How to make perfect homemade popcorn
|Cover with a lid slightly ajar|
|They did their own magic|
|Wasabi seasoning (this is without sesame seeds)|