Hawaiian Hurricane Popcorn

January 19: National Popcorn Day

How’zit?! Befo’ time, when Islandah and her bruddah, Kahuna, wen go movies togeddah in Hawaii, they sneak da mochi crunch an’ furikake insai their pockets. Den afta they ordah da popcorn wit’ da buttah on top, they go mix ‘em in da dark theater and make da kine populah snack called “hurricane popcorn.” Bumbye, da concession stands start fo’ sell ‘em cuz local peoples like ‘em—get buttah, mochi crunch, furikake and sometimes li hing mui powdah in da popcorn already. No can find hurricane popcorn on da mainland but. Now Islandah goes to one Asian food mart fo’ buy mochi crunch an’ furikake so she can make ‘em at home when she like watch movies on da TV. Fo’ National Popcorn Day, try make one ono kine local grindz like Hawaiian hurricane popcorn. It’s garanz ballbaranz diff’rent but delicious! Aloha!

Click to hear Islander speak about hurricane popcorn in Pidgin (Hawaiian Creole):

Recipe

(Inspired by Hawaii Popcorn Company)

Ingredients

• 1 packet of microwavable popcorn, popped
• 2-3 tablespoons butter, melted
• 1-2 tablespoons nori komi furikake seasoning
• ½ cup of arare mochi crunch (Japanese rice crackers)

Directions

In a large bag or container, combine the popped popcorn with melted butter. Close the bag or container tightly and shake the contents until well coated.

Add the furikake seasoning and mochi crunch and shake again. Transfer to a bowl or individual serving containers.

Notes

• We used Reynolds brand oven bags in which to shake the hurricane popcorn ingredients.
• For a sweeter hurricane popcorn, add some li hing mui powder to taste or use kettle corn flavor.
• Before smiling, check your teeth for furikake plaque.
• Mahalo nui loa to Islandah’s parents, Auntie Maria B. and sistah Nan N. for sending care packages from Hawaii, which include ingredients for hurricane popcorn.

Hawaiian Chicken Curry

January 12: National Curried Chicken Day

Chicken curry is a college comfort food for Islander. She and her Sri Lankan roommate, Champa S., would eat her kukul mas (see our blog recipe post) during their university days together. When Islander moved to the mainland for an advanced education, she continued to cook chicken curry using a packaged mix in the microwave at the dorm lounge when the cafeterias were closed. She shared her version of the Hawaiian-style stew with other international residents, including hungry Highlander, during study breaks and socials.

Cooking chicken curry from a mix made for an easy microwavable meal when we got married. But the seasoning packets are not always available so Islander has been preparing Hawaiian chicken curry from scratch. For National Curried Chicken Day, our blog recipe post features a local-style stew (not the touristy-type dish containing pineapples!) that is a popular menu item at Hawaii diners, drive-ins and restaurants.

Recipe

(Adapted from The Honolulu Star-Bulletin)

Ingredients

• ¼ cup (½ stick) butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, crushed
• 2 tablespoons curry powder
• 5 tablespoons flour
• 1 teaspoon salt
• 1 can (13.5 ounces) canned coconut milk
• 1 – 1 ½ cup chicken broth
• 1 cup carrots, chopped
• 1 medium potato, cut into small cubes
• 1 ½ pounds chicken breast, cooked
• 1 tablespoon fresh cilantro leaves, chopped

Directions

Boil the chicken for 15-25 minutes. Let cool and chop into bite-sized pieces. Melt the butter with the onion, garlic and ginger in a covered microwave-safe casserole dish for about 3 minutes.

Stir in the curry powder, flour and salt. Mix in the coconut milk and broth. Add the carrots and potatoes. Cover and microwave for 10 minutes, stirring occasionally, until the sauce is thickened. Check to see if the vegetables are softened and cooked through; if not, microwave for another 5-10 minutes.

Add the chicken to the curry sauce. Cover the casserole dish and microwave for another 3-4 minutes. Stir to coat the chicken with the curry sauce. Serve hot with a garnish of chopped cilantro.

Notes

• Serve Hawaiian chicken curry over scoops of steamed white rice with a side of macaroni salad for a perfect plate lunch—local-style!
• Search our blog for posts on other curried chicken recipes.

Kukul Mas

January 12: National Curried Chicken Day

One of Islander’s first college roommates, Champa S., is from Sri Lanka. From freshman to senior year, they did a lot together—from taking the same core courses and getting involved in campus ministry to studying for final exams and cooking simple meals in the dorm kitchenette. Islander’s fond food memory of Champa is when she would cook an aromatic and tasty kukul mas (Sri Lankan-style chicken curry) on Sunday evenings that would sustain us for a few days when the school week got busy with classes, part-time jobs and extra-curricular activities (there were no distractions from guys back then as we both were thinking about becoming nuns at one point in our lives—obviously, Highlander was happy that Islander changed her mind!).

Although both roomies have moved several times since graduation, they have kept in touch and even visited each other. Whenever Islander reunites with Champa in her current Maryland residence, she cooks her chicken curry for old times’ sake!

For National Curried Chicken Day, we present a kukul mas recipe inspired by Islander’s former college roommate from Sri Lanka.

Recipe

(Inspired by Champa S. and Sri Lankan Cooking)

For the Sri Lankan-style roasted curry powder

• 3 tablespoons coriander seeds
• 1 ½ tablespoons cumin seeds
• 1 tablespoon turmeric
• ½ teaspoon fennel seeds
• 1 1-inch cinnamon stick, crumbled
• 2 cloves
• 2 cardamom pods, seeded
• 3 dried curry leaves
• ½ teaspoon black peppercorns

Directions

Make the Sri Lankan-style roasted curry powder by frying the coriander seeds until golden brown. Stir in the cumin, turmeric, fennel, cinnamon, cloves, cardamom, curry and peppercorns. Mix until they turn to a brownish color, being careful not to burn the spices. Using a mortar and pestle or blender, grind into a powder. Store in a spice bottle or jar until ready to use. This homemade blend may keep for months if tightly covered and stored in a dry place.

For the curried chicken

• 3 chicken breasts, cut into bite-sized pieces
• 1 large onion, chopped
• 1 clove garlic, minced
• 2-inch piece of ginger, crushed
• 1 piece cinnamon stick
• salt and pepper to taste
• 1 pinch saffron
• ½ teaspoon chili powder
• 1 tablespoon vinegar (we use apple cider vinegar to add a bit of sweetness)
• 2 tablespoons Sri Lankan roasted curry powder
• 4 cloves
• 4 cardamom pods
• 1-2 tablespoons oil (for frying)
• ½ – ¾ cup coconut milk

Directions

Chop the onion, mince the garlic clove and crush the ginger piece. Cut the chicken breasts into bite-sized pieces and place in a bowl. Add the onion, garlic, ginger, cinnamon stick, salt and pepper, saffron, chili powder and vinegar. Sprinkle in the Sri Lankan roasted curry powder and mix well. Cover and refrigerate for at least an hour or overnight to marinate the chicken.

In a sauce pan, heat the oil. Fry the chicken pieces until light browned. Stir in the cloves and cardamom pods. Reduce the heat to low, cover the sauce pan and cook until the chicken is tender (about 10 minutes). Pour in the coconut milk and stir. Simmer at medium heat for about 15-20 minutes. Ladle into a bowl. Garnish with cilanto (optional). Serve hot with rice.

Notes

• We have enjoyed eating many versions of chicken curry with our international friends. Our blog will feature their recipes in future posts.