Salted Egg Yolk Popcorn

INGREDIENT
POPCORNS
1/2 cup popcorn kernels
2 tbs of cooking oil
TOPPING SAUCE
100g salted butter
100g salted egg yolk powder
4 small chilies
25 to 30 curry leaves
1 tbs of sugar

METHOD
POPCORNS
1. Pour 2 tablespoons of oil in a medium/large pan. The oil should generously cover the bottom of the pan.
Heat the pan over medium heat.
2. Put 3 test popcorn kernels in the pan and cover with the lid.
3. After you hear the test kernels pop, remove the lid.
4. Add 1/2 cup of popcorn kernels to the pan and put the lid back on.
5. Allow the popcorn to pop.The whole popping process should only take 3-4 minutes.

TOPPING SAUCE
1. Melt the butter in a medium/large pan over medium heat.
2. Add chili and curry leaves into the pan, continue to stir and fry till aroma released.
3. Then add the salted egg yolk powder and sugar, stir constantly till foamy.
4. Add in the popcorns, gently stir to mix well