Red Curry Popcorn

Ingredients:

20g to 30g raw popcorn

1 tbsp Dancing Chef Red Curry paste

1 tsp oil

1/4 tsp fine salt

Method:

1. Wash the raw popcorn.

2. Heat up the airfryer at 200 degree.

3. Spray some oil on the popcorn & place them in the airfryer basket. Please cover it or else your popcorn will be flying in the airfryer.

4. Airfry them at 200degree for 6mins.

5. Mix the curry paste with oil, and use a brush to brush it over the popcorn. Sprinkle the salt over the popcorn. Airfry them for another 2 mins and it will be done.

They will be crunchy after cooling down (about 2 mins later), but turn soft pretty soon. So don't airfry a lot of it if you do not intend to eat them all up.

Huiji Ginseng & Osmanthus Konnyaku Jelly

Ingredients:
5 sachets Huiji Canadian Ginseng Revitalising Tea
1 tsp Osmanthus flower
250g Konnyaku jelly powder premix 
1250ml of water

Method:
1) Boil water in a large pot over high heat. When boiled, off the fire and add the tea bags into the hot water. Then cover the pot and let it stand for 10 to 15 minutes to release the ginseng flavour.
2)  Heat up the pot on low fire and add Konnyaku jelly powder gradually. Keep stirring the mixture while simmering for about 5 minutes.
3) Lastly, add the osmanthus flower and pour the mixture into moulds and leave them at room temperature for a while before you chill them in the fridge.