NDP Inspired Popcorn Recipes

NDP Inspired Popcorn Recipes

It is that time of the year again - where Singaporeans hang their flags outside their homes as a representation of their unity and to celebrate Singapore’s independence. Does it get more Singaporean than this? YES IT DOES. In fact, in this article, we will be sharing some NDP inspired popcorn recipes for you to try as we celebrate Singapore’s 57th Birthday! 

We will be sharing 8 NDP inspired popcorn recipes, one for every flavoured popcorn The Kettle Gourmet features. As the best snacks delivery singapore and popcorn wholesale singapore, The Kettle Gourmet has one of the best popcorn Singapore offers, with classic favourites such as Chocolate Popcorn and Salted Caramel Popcorn, as well as local flavours such as Nasi Lemak Popcorn and Fish Head Curry Popcorn

What better way to show your Singapore spirit than trying these NDP inspired popcorn recipes this coming National Day? Read on to find out the exciting recipes we have in store for you! 

Ice Kacang topped with Kaya Butter Toast Popcorn

Source: weheartit

It is not necessary to have air conditioners in Singapore since you can enjoy this Ice Kacang topped with The Kettle Gourmet's signature flavoured popcorn - Kaya Butter Toast Popcorn that will be sure to cool you down. 

If you want to, you could choose from 7 other flavoured popcorn from The Kettle Gourmet which are popular snacks inspired by famous asian dishes in South East Asia; Salted Caramel Popcorn, Pulut Hitam Popcorn, Chocolate Popcorn, Fish Head Curry Popcorn, Nasi Lemak Popcorn, Chicken Floss Popcorn and Chilli Crab Popcorn

If you’re planning to try this recipe with your family & friends. Get your popcorn from The Kettle Gourmet, undoubtedly the best popcorn Singapore tasting brand and also one of the most trustworthy popcorn wholesale Singapore brands. The Kettle Gourmet aims to be the fastest snacks delivery Singapore has, thus you can rest assured to receive the best popcorn Singapore snappily. 

What you will need:

  • 10g red beans
  • 10g sweet corn
  • 10g lengkong (jelly)
  • 2 pieces agar-agar
  • 10g sago
  • 1 tsp red & brown syrup
  • 1 tsp sweet condensed milk & evaporated milk
  • 1 bowl of shaved ice
  • Kaya Butter Toast Popcorn

What to do:

  1. Top generously shaved ice on ingredients
  2. Drizzle syrup and milk on shaved ice 
  3. Add a handful of Kaya Butter Toast Popcorn or Flavoured popcorn of you choice
  4. Consume immediately 

Fish Head Curry Popcorn Coated Fried Chicken

Source: Fork to Spoon

Just the thought of the crunchy…juicy…and piping hot Fried Chicken is enough to make my stomach growl. Now mix the strong flavours of Curry with Fried Chicken, not Curry sauce, but the batter that coats the chicken. Top selling popular snacks from The Kettle Gourmet’s Fish Head Curry itself, already packed with flavours, will surely get you reaching for more. 

This unique take on fried chicken and infusing Singapore flavours using Fish Head Curry Popcorn would greatly enhance the overall flavour and texture of the Fried Chicken. This recipe is perfect for your National day party this year. If you are someone who plans parties on a large scale, consider ordering The Kettle Gourmet Nasi Lemak Popcorn in bulk!

The Kettle Gourmet is the popcorn wholesale Singapore brand that event organisers love. As one of the fastest snacks delivery Singapore offers, The Kettle Gourmet is committed to meeting the deadlines set by our customers. Order the best popcorn Singapore offers from the fastest snacks delivery Singapore has today!

What you will need:

    What to do:

    1. Marinate chicken in buttermilk for 6 hours
    2. Season flour with salt & pepper
    3. Coat chicken with flour and dip in egg wash
    4. Crush Nasi Lemak Popcorn and coat chicken with crushed popcorn
    5. Heat oil and cook chicken to an internal temperature of 170°C

    Hainanese Steamed Chicken sprinkled with crushed Nasi Lemak Popcorn

    Source: Adam Liaw

    Steamed Chicken or Roasted Chicken? Pick your side! This debate might cause an uproar in Singapore. I mean…my personal favourite is roasted chicken :) Please don’t come after me steamed chicken lovers. By the way, can you name anyone who doesn’t love chicken rice? What about Nasi Lemak? Tell me someone who doesn’t love both dishes! What if I told you that you could crunch and taste Nasi Lemak with every bite of chicken rice. SPICE IT UP! Add in a few of The Kettle Gourmet’s Nasi Lemak Flavoured Popcorn to your chicken rice!

    What you will need:

    • Hainanese Chicken
    • 3 lb whole chicken (1.3 kg), giblets removed
    • ¼ cup kosher salt (60 g), divided
    • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
    • 1 bunch fresh scallion
    • 1 gal cold water (3.7 L), plus more as needed
    • 2 tablespoons sesame oil
    • The Kettle Gourmet’s Nasi Lemak Popcorn

      Hainanese Rice

      • ¼ cup sesame oil(60 mL)
      • 2 tablespoons chicken fat, chopped
      • 2 cloves garlic, minced
      • 1 tablespoon fresh ginger, minced
      • 1 teaspoon kosher salt
      • 2 cups long grain rice(400 g), rinsed and drained
      • 2 cups reserved chicken poaching broth(480 mL)

      Chilli Sauce

      • 2 tablespoons sambal
      • 2 tablespoons sriracha
      • 2 teaspoons sugar
      • 1 tablespoon garlic, minced
      • 1 tablespoon fresh ginger, minced
      • 1 tablespoon lime juice
      • 2 tablespoons reserved chicken poaching broth

      Ginger Garlic Sauce

      • 2 tbsp fresh ginger, grated
      • 2 tbsp garlic, finely minced
      • Kosher salt, to taste
      • 3 tbsp peanut oil
      • 1 tbsp rice vinegar

      Soy Dipping Sauce

      • reserved fried garlic and ginger
      • 1 tbsp oyster sauce
      • 3 tbsp dark sweet soy sauce
      • 1 tbsp light soy sauce
      • 2 tbsp reserved chicken poaching broth
      • 2 cucumbers, thinly sliced, for serving
      • 1 bunch fresh cilantro, for serving

      What to do:

      1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
      2. Remove any excess fat from the chicken and set aside for later.
      3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
      4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
      5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
      6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
      7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
      8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
      9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
      10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
      11. While the rice is cooking, carve the chicken for serving.
      12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
      13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
      14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
      15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, fresh cilantro and sprinkle on some The Kettle Gourmet’s Nasi Lemak Popcorn.
      16. Enjoy!

      Mee Siam garnished with Chilli Crab Popcorn

      Source: The Straits Times

      Regardless of how it’s prepared, fans of this unique noodle dish enjoy the gravy that is sweet, sour and spicy all at once! But what else does this RED dish remind you of? A Chilli Crab right? BINGO! Similar in taste, we will be further enhancing the taste of this dish with The Kettle Gourmet’s Chilli Crab Popcorn. A sweet, spicy, crunchy and popping goodness - Try it yourself to experience how well the different textures and flavours come together!

      What you will need:

      • 125 g Dry Bee Hoon (rice vermicelli) or 218 g Fresh Bee Hoon
      • 1 pkt Bee Hoon Sambal **
      • 75 ml Water (for Step 2)
      • 1 pkt Mee Siam Paste **
      • 450 ml Water (for Step 3)
      • 1 pkt Sambal Chilli **
      • 1 pkt Lime Juice **
      • 3 Boiled egg
      • 10 g Chinese chives (ku chye, optional)
      • 6 Prawn, medium size, cooked (optional)
      • 15 g Fried bean curd cubes (tau pok, optional)
      • The Kettle Gourmet’s Chili Crab Popcorn

        What to do:

        1. Soak dry Bee Hoon in a pot of hot water until soft.
        2. Heat Bee Hoon Sambal with 75 ml water in wok or frying pan on medium heat for 1 min. Stir well. Add soaked Bee Hoon (from Step 1) and stir-fry. Mix the gravy with the Bee Hoon until gravy is evenly soaked up by the Bee Hoon. Transfer to a serving bowl.
        3. Mix Mee Siam Paste with 450 ml water in a pot and bring to boil. Simmer for 2 mins. Do not cover the pot.
        4. Portion Bee Hoon into individual bowls. Stir Mee Siam gravy (from Step 3) gently before pouring onto Bee Hoon. Add The Kettle Gourmet’s Chili Crab Popcorn garnishes and serve with Sambal Chilli. Add Lime Juice to taste.

        Salted Caramel Popcorn with Rojak

        Source: Asian Food Network

        Rojak, a salad dish with Javanese origins, rapidly gained popularity in Singapore since the first store opened in Toa Payoh in 1970 by Mr Cheng Kong Sang. The rojak consisted of local mixed vegetables, fruits and dough fritters which reflected the cultural diversity of Singapore, harmoniously blending the unique flavours together. The classic rojak is generously coated with its sauce, fermented prawn paste, sugar, lime and chilli paste offering a mix of sweet, sour and spicy together. 

        Throw in a handful of Salted Caramel Popcorn from The Kettle Gourmet, the savoury and sweetness would perfectly compliment the dish. Adding popular snacks such as flavoured popcorn would still keep the dish true to its origins since it was made by different cultural foods. However, if you prefer other salted popcorn flavours, you may check out other flavoured popcorn at The Kettle Gourmet. Such as Nasi Lemak Popcorn, Fish Head Curry Popcorn, Chilli Crab Popcorn and Chicken Floss Popcorn.

        What you will need:

        • 150 g local turnip (jicama or mang kuang)
        • 150 g cucumber
        • 80 g under ripe pineapple
        • 80 g green mango
        • 100 g jambu
        • 1 pair you tiao (Chinese dough fritters), toasted till crisp
        • 4 pieces tau pok (beancurd puffs), toasted till crisp
        • The Kettle Gourmet’s Salted Caramel Popcorn

        Sauce Dressing

        • 90 g fermented prawn paste (6 tbsp)
        • 60 g tamarind paste (4 tbsp)  - mixed with 3 tbsp hot water and drained, seeds picked out and discarded –orchid brand
        • Peel of ½ calamansi lime (finely minced)
        • 1 tbsp torch ginger bud - rojak flower (finely minced)
        • 4 tbsp sugar
        • 1 tbsp chilli powder (or to taste)
        • ½ cup toasted peanuts (80 g) coarsely grounded

        What to do:

        1. Thoroughly mix all sauce ingredients except peanuts.  When sugar is melted, add all of the ground peanuts except 2 tbsp and stir till evenly mixed.
        2. Cut the turnip, pineapple, cucumber, mango, jambu, toasted You Tiao and toasted Tau Pok into bite size chunks.
        3. Toss everything, adding dough fritters, beancurd puffs and The Kettle Gourmet’s Nasi Lemak Flavoured Popcorn towards the end so that they don’t turn soggy.  

        Chocolate Popcorn Teh Tarik

        Source: Wander Cooks

        Sometimes don't you just reminisce about the times when you went to the Kopitiam and there’s always this iconic uncle pulling and pouring drinks. Don’t lie! You definitely thought it was cool and wanted to try. And for sure, we all loved pouring soap mixtures from one container to another as a kid. Being the little scientist at home all we wanted was to play with liquid.

        This is the time to put your pouring skills to the test! This Southeast Asian sweet drink, locally known as teh tarik or “pulled tea”, is a challenge and blast to make. Teh Tarik (aka “pulled tea” in Malay) is a strong, hot tea mixed with sweet and creamy condensed milk that’s repeatedly poured (‘pulled’) between two cups or mugs until it transforms into rich, frothy tea heaven. 

        But…here's a twist! Sweet and bitter Teh Tarik could just be sweeter for you sweet tooths! Simply top up your Teh Tarik with one of the popular snacks Singapore offers. And.. that is… The Kettle Gourmet’s Chocolate Popcorn. Trust me! There’s no way Chocolate Popcorn can go wrong! Top it up with smooth, scrumptious, popping goodness the way you love it! 

        What you will need:

        What to do:

        1. Place teabags or loose tea in a strainer in a mug and pour over boiling water. Steep for a few minutes until tea is dark and intense, then allow to cool for a few more minutes. Strain through a cloth if necessary.
        2. Add 2 tbsp condensed milk and stir until spoon is clean.
        3. Pour the tea into a stainless steel jug, then pour into a mug or tea glass. 
        4. Carefully increase the height as you pour the tea between the two jugs. This will help your aim get better as you go, but also help the tea become more and more frothy. Try to gain as much height as possible while pouring. 
        5. Repeat until tea is frothy.
        6. Serve hot or over plenty of ice for a chilled summer drink.
        7. Top with The Kettle Gourmet’s Chocolate Popcorn and serve!

        Pulut Hitam Popcorn Soya Beancurd 

        Source: roboppy

        A stands for auntie, B stands for beancurd. Nothing spells Singaporean more than combining 2 of Singapore’s iconic traditional desserts - Pulut Hitam and Soya Beancurd. The subtle sweetness of the beancurd combined with the sweetness of The Kettle Gourmet’s Pulut Hitam Popcorn serves you the best of both worlds (that is also not too overpoweringly sweet!) 

        Try this recipe with The Kettle Gourmet’s line of savoury and salted popcorn - Salted Caramel Popcorn, Nasi Lemak Popcorn, Fish Head Curry Popcorn, to experience an interesting blend of flavours that is as delicious and comparable to adding The Kettle Gourmet’s line of sweet popcorns. 

        What you will need:

        What to do:

        1. Soak the beans overnight. Remove the outer skin and blend with water. 
        2. Filter and squeeze the milk through a coffee sock. Boil the soybean milk for 10mins till fragrant, skimming off the foam.  
        3. Dissolve the gypsum in water and add to the pot. Filter the soybean milk and then pour while it's hot directly into the pot. Do not stir. 
        4. Leave to sit for 50mins. Top with The Kettle Gourmet’s Pulut Hitam Popcorn and serve with syrup.

        Chicken Floss Popcorn Fried Rice 

        Source: minuterice

        Fried rice is the best family-friendly dish with minimum effort, maximum flavour. Quick, customisable and extremely simple to put together, this dish can never go wrong! Usually stir fried with carrots, corn and peas, this recipe includes The Kettle Gourmet’s Chicken Floss Popcorn to give this dish that flavour boost and extra crunch, mimicking actual chicken floss being added to the dish.

        What you will need:

        • ⅔ cup chopped baby carrots
        • ½ cup frozen green peas
        • 2 tablespoons vegetable oil
        • 1 clove garlic, minced, or to taste (Optional)
        • 2 large eggs
        • 3 cups leftover cooked white rice
        • 1 tablespoon soy sauce, or more to taste
        • 2 teaspoons sesame oil, or to taste
        • The Kettle Gourmet’s Chicken Floss Popcorn

        What to do:

        1. Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
        2. Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
        3. Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
        4. Top with or stir in The Kettle Gourmet’s Chicken Floss Popcorn, plate, serve and enjoy!

        Celebrate this National Day with The Kettle Gourmet by trying these 8 recipes using our 8 different & unique localised flavoured popcorn! Get your popcorn at The Kettle Gourmet - with flavoured popcorn ranging from the sweet to the savoury popcorn. Trust in The Kettle Gourmet to supply you with the best popcorn Singapore offers. The Kettle Gourmet will continue to aim to become the fastest snacks delivery Singapore has. To our customers, we thank you for your support in making us one of the best popcorn Singapore brands and the top among the popular snacks Singapore has! 

        Moving forward, The Kettle Gourmet has a lot of exciting events planned for 2022, including collaborations and more! Follow us on Instagram (@thekettlegourmet), Facebook (@thekettlegourmetsg) and TikTok (@thekettlegourmetsg), (@thekettlegourmet_th), (@thekettlegourmetindo) for more updates!

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