| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Corn oil |
| 2 |
|
Garlic cloves, crushed |
| 1 |
|
1/2" piece ginger root, peeled, chopped |
| 1 |
c |
Popping corn |
| 1/4 |
c |
Butter |
| 2 |
ts |
Hot chili sauce |
| 2 |
tb |
Chopped fresh parsley |
|
|
Salt to taste |
INSTRUCTIONS
Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping
corn. Stir well.
Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and
shaking pan frequently until popping stops. Turn popped corn onto a dish,
discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining
clove of crushed garlic and chili sauce.
Return corn to pan and toss well until evenly coated with mixture. Add
parsley and salt and stir well. Turn into a serving dish. Serve warm or
cold.
VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon
paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh
chives to melted butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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