Wok With Kok (Invited Chef)

Welcome to this week,

WOK WITH KOK!

Today, Wok With Kok invites the famous, Chris Chen a.k.a. Jeffery Huang from Machi, as our invited chef!

Housemate, Chef Chris.

Let us put our hands together and welcome, Chef Chris!

*Clap clap*

Many must be wondering what's the dish for today. I would like to apologise as Chris and I won't be cooking any dishes. We'll make some "easy" snack for you all. Anyone wants to have a guess?

Yes, this pretty girl in pink.

"Have a snack, have a Kit Kat!"

Haha! Chris and I won't be that good to make a bar of Kit Kat! Nice guess though. Thanks! Anymore people want to have a guess?

This gentleman with "Guess" t-shirt.

"You Char Kueh (dough fritter)?"

Good guess but no! Ok, I think I'll just review the snack for today.

It's POPCORN!

It may sounds easy but you'll still need some skill to make good popcorn. First, let me list down all the ingredients that you need to make popcorn.

Popcorn

Popping Corn.

Ingredients

1. Popping corn
2. Sugar
3. Salt
4. Cooking oil
5. Butter (optional)

Like I said earlier, it doesn't seem to be as easy as you think to make popcorn. With two chef here, nothing is impossible. Below are the steps to follow:

• Grab a covered sauce pan.
• Pour in just enough cooking oil to cover the base of the pan and heat up using high heat.
  
• When it's hot enough, put in half a cup of popping corn. If too much popping corn, it won't be able to pop all.
• Cover the pan with the lid and turn to medium heat.
• Wait till the first popping corn pop, quickly add in sugar (to your preference) and butter (optional).

Add in sugar.

• Cover the pan up and shake the pan like the two photo below. This is to make sure all the sugar covers the popping corn evenly and also, not to let the sugar get burnt! (Tips: Sugar get burn easily in heat).
  

Chef Kok shakes the pan gently.

Chef Chris shakes the pan vigorously.

• After 1 minute or so, the popping corn will start popping. Continue to shake the pan from time to time.
• Remove the pan from the stove once in a while. Again, to avoid the popcorn from being burnt.
• Once there's no popping sound, remove the lid and HOLA!

Golden brown, crunchy popcorn!

• Serve it hot!

Kok says it's good!

Chris loves it!

The toughest part in this making popcorn is to make sure the sugar does not burn. Why do I say so? Because, Chef Kok and Chef Chris failed twice before we got it right!

First try, slightly burnt.

Second try, worse!

I hope you all will enjoy this light, yet tasty snack especially in front of the "big black box". ;)

Hey! Not finish yet! Chef Chris invents a new, refreshing drink to go with the popcorn. He names it, "Necter Sprizler". How to make it? Chef Chris will show you.

Necter Sprizler

Ingredients

• Apricot nectar

Apricot nectar.

• Soda water

Soda water.

Preparation

• Pour in half cup of apricot nectar.

Half cup of nectar.

• Add half cup of soda water.

Half cup of soda water.

And that's it! The Necter Sprizler in two simple steps! Best served chilled!

Satisfied.

Popcorn and a cup of Necter Sprizler, the best company for a movie at home!

That's for this week Wok with Kok. Kok and Chris can cook, so can you! Thank you! :)

P/s: I did this post in a rush. Apologise for being quite "messy".
P/s/s: Melbourne post needs more time to write. I haven't sorted out all the photos yet!