Sesame Beef Bowls

 Ingredients

• 250 grams (9 ounces) tender cut of beef thinly sliced
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon potato starch
• 2 tablespoons water
• 1 1/2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

Directions

1. In a bowl, combine the beef, Shaoxing, ginger and garlic and thoroughly mix together. Add the potato starch and mix to combine.
2. In a separate small bowl, combine the water, soy sauce and sugar and stir to combine.
3. Add the sesame seeds to a sauté pan and heat over medium high heat. Toast the sesame seeds until they are golden brown, swirling them around the pan constantly to ensure they brown evenly.
4. Once the sesame seeds are well toasted, transfer them to a plate and add the sesame oil to the pan along with the beef.
5. Stir-fry the beef until there are no red bits left, and then add the soy sauce mixture. Bring this mixture to a boil, stirring constantly until it’s turned into a thick sauce that coats the meat.
6. Add the toasted sesame seeds, and then serve the beef over steamed Asian greens on rice.

Yield: 2 servings

 

 

http://www.pbs.org/food/fresh-tastes/sesame-beef-bowl/

 

 

 

Ginger and Sesame Oil Chicken

 

Ginger and Sesame Oil Chicken

recipe adapted from Shu Han's mom

Ingredients:

3 chicken legs, cut into thighs and drumsticks (you can use whichever parts you like, but they should be bone-in)

1 tablespoon fresh ginger, I peeled and minced about 2" worth using a microplane grater

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon freshly ground pepper

1/2 cup water
1 tablespoon rice wine

1 tablespoon olive oil

 

Method:

In a small bowl, whisk together the sesame oil, soy sauce, ginger, sugar, pepper, and water. Pour this over the chicken in a large ziploc bag or airtight container. Marinate 1-2 hours.

In a large skillet over medium high heat, warm the olive oil and then add the chicken pieces (save the marinade). Brown them slightly, about 1-2 minutes on each side.Then add the rice wine, followed by the reserved marinade and cook for a few minutes.

Cover with the lid and simmer on low heat for 30 minutes. Remove the chicken to a plate and tent with foil to keep warm. Increase the heat under the marinade left in the pan to about medium high, let it simmer until reduced by about half. Pour the sauce over the chicken before serving. Enjoy!

 

 

http://barefeetinthekitchen.blogspot.sg/2012/01/ginger-and-sesame-oil-chicken.html

 

 

 

 

Sesame Chicken Floss Cookies

Recipe

Ingredients
100g butter
75g icing sugar
1 egg yolk
1tsp vanilla essence
1tbsp milk
200g plain flour
1/2tsp baking soda
30g ground almond
80g chicken floss

1 egg white (beaten)
sesame seeds

Steps:
1. Preheat oven to 175C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg yolk, milk and vanilla essence until well combined.
4. Sift flour and baking soda together.
5. Beat in flour, ground almond and chicken floss into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
7. Pinch some dough and shape into round ball.
8. Dip in egg white and sesame seeds.
9. Arrange them on a greased tray.
10.Use a fork to flatten the balls.
11.Bake in a preheated oven for 20-25mins until firm.
11.Cool on wire rack and keep in an airtight containers

 

 

http://happyflour.blogspot.sg/2009/06/sesame-chicken-floss-cookies.html

 

 

 

Black Sesame Cookies

 

 

Black Sesame Cookies (40 cookies)

Recipe from Just One Cookbook

Ingredients

• 1 stick unsalted butter (8 Tbsp, 1/2 cup, 4 oz, 117.4 g)
• 5.6 oz (160 g) all purpose flour
• 1.4 oz (40 g) almond meal
• 2.8 oz (80 g) sugar
• Pinch of salt
• 1.4 oz (40 g) roasted sesame seeds (black, white or mixed)
• 1 egg yolk
• 2 tsp black sesame paste (optional)

 

Method

• Cut the butter into small cubes and keep them refrigerated until ready to use.
• In the food processor, combine the flour, almond meal, sugar, and salt. If you don’t have a food processor, you can simply use a bowl to mix all the ingredients.
• If you want your sesame seeds to be fine texture, add them now. If you prefer to keep the original shape of sesame seeds, add them with egg yolk later on.
• Take out the butter from the refrigerator and mix together. If you use a regular bowl to mix, use a dough/pastry blender to combine the butter into the dry ingredients. (I rubbed the butter into the other ingredients using my hands till the mixture resembled wet sand).
• Lastly add egg yolk. (I stirred the egg yolk and black sesame seeds into the mixture with a spoon)
• If the food processor is small and it doesn’t look like it’s mixed completely, take it out and mix well with a silicone spatula.
• Form the dough into a ball and cut in half.
• Roll it to a log approximately 2” across. For me it’s easier to work when the dough is wrapped in plastic wrap. While rolling, unwrap some parts of plastic wrap then roll again. Form a nice shape.
• Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350° F (175° C). Remove the dough from plastic wrap and cut into discs about 1/4 inch to 1/2 inch thick depending on your preference.
• Place them on two baking sheets lined with parchment paper. Bake for about 15 minutes, or until lightly browned around the edges.
• Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for a day or two.

 

http://eatapieceofcake.blogspot.sg/

 

 

 

 

 

Cold Noodles With Peanut Butter/Sesame Paste *

Noodles With Peanut Butter/Sesame Paste
dried wheat noodles
peanut butter or sesame paste
chicken stock, heated
soy sauce
salt & white pepper
black vinegar (optional)
chili oil (optional)
sesame oil (optional)
chicken breast meat. cooked n shredded (optional)
cucumber, julienned or bean sprouts, blanched briefly in boiling water (optional)

1. For about 300g dried noodles, put about 6 T peanut butter/sesame paste into a bowl. Add 2-3 T chicken stock to the sesame paste/peanut butter, stir well to mix. Adding the stock by the spoonfuls gives you control over the consistency of the sauce and also makes it easier to mix evenly. Continue to add the stock by the spoonful, stir well to mix until smooth, repeating until you get a sauce that is the consistency of pouring cream. Add a little salt and white pepper.

2. Make sure noodles are cooked el dente. Drain well and put noodles into a bowl. If you are eating the noodles cold, cook the noodles before you make the sauce.

3. Drizzle some light soy sauce, sesame oil and black vinegar (very little) if using, over the cooked noodles, mixing well.

4. Pour the peanut butter/sesame paste sauce into the noodles, tossing well until all the noodles are coated. If there's not enough sauce, you have to make more.

5. Garnish with the shredded chicken and cuke or bean sprouts. Serve chili oil separately.

 

 

http://hungerhunger.blogspot.sg/2009/07/noodles-with-peanut-or-sesame-butter.html

 

 

 

Sesame Cookie 芝麻酥

Ingredients:

• 300g Sesame Powder with sugar
• 120g Castor Sugar or Icing Sugar
• 250g Top Flour or All Purpose Flour
• 180ml Oil (I use Olive Oil)
• 1/2 teaspoon Salt
• 100g Toasted Sesame Seed for topping
• 1 Egg Yolk, beaten for glazing

How to do it:

1. Mix flour, salt, sugar and sesame powder together to combine.
2. Pour half of the oil into the sesame mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 10g sesame paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the sesame ball doesn't crumble when you roll it.
5. Place sesame ball on baking tray.
6. Brush with egg yolk.
7. Sprinkle some sesame seed on top.
8. Bake in a preheated oven for 13mins at 180C till egg yolk glazing turn lightly golden brown.
9. Cool on rack and store in air tight container.

Note:

• If you use castor sugar, you will be able to able to eat into some sugar giving it the crunchy feel. Use icing sugar instead if you prefer it to be smooth.

http://wokkingmum.blogspot.sg/2012/01/sesame-cookie.html
 

 

Sesame and Peanut Cookie 芝麻花生酥

 

 

Ingredients:

• 300g Peanut Powder with sugar
• 150g Toasted Sesame Seed, grind into powder
• 50g Sesame Seed
• 120g Extra Fine Sugar
• 250g Top Flour or All Purpose Flour
• 190ml Oil (I use Olive Oil)
• 1/3 teaspoon Salt
• 1 Egg Yolk, beaten for glazing
• Additional Sesame Seeds as toppings

How to do it:

1. Mix flour, salt, sugar, grind sesame and peanut powder together to combine.
2. Pour half of the oil into the peanut mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 10g paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the peanut ball doesn't crumble when you roll it.
5. Place peanut ball on baking tray.
6. Brush with the egg yolk.
7. Sprinkle on some sesame seed.
8. Bake in a preheated oven for 13mins at 180C till lightly golden brown.
9. Cool on rack and store in air tight container.

 

http://wokkingmum.blogspot.sg/

 

 

Kai Chai Pang

Ingredients:
300g plain flour
1 tsp baking powder
1/4 ammonia powder/baking ammonia
1/2 tsp salt
1/2 tsp pepper
1/2 tsp five spice powder
1 tbsp icing sugar
60g sesame seed
100g candied wintermelon(chopped finely)
1/2 tbsp garlic(minced very finely)
30g cooking oil
2 pieces nam yue(red fermented beancurd)
1 egg(lightly beaten)
30g maltose(mai tang)

What to do:
1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.
2. Combine all the dry ingredients and mix well.
3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.
4. Mix and knead gently into a soft dough.
5. Roll dough into small marble size pieces.
6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.
7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).
8. Cool on wire rack and store in an airtight container.

Notes:
1. I added 2 1/2 pieces of nam yue because I read up from the other ladies in KC that the original recipe called for 1 piece and it wasn't enough.
2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg…
3. I did a research on ammonia powder since I didn't have it in my kitchen and didn't want to buy it just for this recipe… ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.
You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.
You will not get the exact same texture using ammonia powder but its good enough…

http://thelazychef.wordpress.com/

Matcha Mochi Cakes

Matcha Mochi CakesAdapted from Lemonpi

Makes around 12 cupcake-sized mini cakes
Ingredients
220g mochiko [Thai glutinous rice flour]
5g matcha powder
85g unsalted butter, melted
155g caster sugar
187g evaporated milk
2 eggs
1 teaspoon baking powder
Cooked red beans (possibly canned, see below) (optional)
Method
1. Preheat the oven to 175C. Grease and flour a cupcake pan.
2. Sift the mochiko, matcha and baking powder together.
3. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter, then the evaporated milk. Fold in the dry ingredients. (Note: I tried to fold the ingredients in, but it just wouldn't mix so I just used the mixer to get everything together)
4. Split the batter between 12 cupcake holes, using around 1/4 cup per cake. If using red beans, gently dot them on, using around 1 tsp per cake. No need to push them down, they will sink themselves.
5. Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from the pan.
If served warm from the oven, the cakes also have a slightly crunchy crust and taste even better!


Black Sesame Variation: Omit matcha powder and red beans from above recipe. Add in 30g Black sesame paste in with the evaporated milk, and 1-2tbsp ground black sesame seeds in with the dry ingredients. Sprinkle with toasted black and white sesame seeds before baking.

Chocolate Variation: Omit matcha powder and red beans from above recipe. Use 200g mochiko, and add in 25g cocoa powder. Fold in/sprinkle on cacao nibs or mini chocolate chips if desired.

Red beans
These canned red beans, which are cooked beforehand so they are slightly 'saucy' straight from the can. To use in these cakes, gently rinse them in a sieve and let them drip dry. Pat them dry with a paper towel, and toss with around 1/2-1 tsp of the glutinous flour (this prevents them from sinking straight to the bottom and sticking to the pan) If you don't like red beans, mini chocolate chips will also be a good pairing with the matcha.

 

 

http://mybutteryfingers.blogspot.sg/2010/03/matcha-mochi-cakes.html

 

 

 

Soba Noodles with Roasted Sesame Dressing, Mushrooms and Edamame

SOBA NOODLES WITH ROASTED SESAME DRESSING, MUSHROOMS AND EDAMAME

Ingredients:
A packet of soba noodles
Kewpie deep roasted sesame dressing
Edamame, cooked and shucked
Mushrooms, sliced
sesame seeds
1 teaspoon butter
garlic, grated
Water

Steps:
1. Cook your soba according to instructions in boiling water, immerse it in cold water to stop the cooking process, then pour some hot water over it to make it to room temperature. Cook your edamame (pic below) in boiling water with a pinch of salt till the beans are tender but still ‘crunchy’. Shuck the edamame till you have about a rice bowl-full.

2. Heat a pan with the butter, add in the grated garlic and then the mushrooms. Cook the mushrooms but don’t let it overcook.

3. Pour about 2/3 cup of the dressing into a big bowl. Toss in your mushrooms and then the soba and edamame. Mix everything together.

4. Garnish at the end with some sesame seeds or mixed seaweed.

Enjoy!

 

 

http://www.featsoffeasts.com/soba-noodles-with-roasted-sesame-dressing-mushrooms-and-edamame/

 

 

 

Sesame crisps

Source: 西点学习大百科

Ingredients:
25g egg white (approximately one medium egg)
30g castor sugar
30g plain flour
20g unsalted butter
90g toasted white sesame seeds
Make: 36 crisps (2cm diameter)

Preparation:

1. Thaw egg white till room temperature
2. Sieve plain flour twice
3. Melt butter with double boil method. Put butter in a small bowl, transfer to a sauce pan with water. Heat the pan with medium flame until the butter melts. Set aside to cool down.
4. Line baking tray with grease proof paper.
5. Put white sesame seeds in a non-stick pan and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant.
6. Preheat oven at 170°C.

Methods:

1. In a mixing bowl, whisk egg white (with a hand whisk) until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
2. Stir in melted butter and mix well.
3. Add in flour (all at once) and mix till no traces of flour and lump-free.
4. Add in toasted sesame seeds, use a spatula to fold in until the mixture is well combined. You will find the mixture is dry and sticky. That’s the correct texture you need.
5. Spoon 1/3 or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) using a fork. (refer to note 1)
6. Bake at 170°C for 8-10 minutes or until golden brown and crispy. Rotating the baking tray towards the last 2 minutes.
7. Remove from the oven, leave to cool and then store into an air-tight container.

Notes:

1. The layer must be thin and even (no overlapping of seeds) so that it will be very crispy. Wet the fork lightly to avoid mixture sticking on it and easy spreading.
2. You may need to bake these crisps in 3-4 rounds. The unbaked mixture can be left in the room temperature.
3. Be careful not to overbake the crisps. If not, the sesame seeds will be burnt
4. Use hand whisk from step 1-3 and spatula in step 4 only.
5. If the crisps turn soft, you can reheat them for 2-3 minutes at 160°C in a preheated oven.

 

http://food-4tots.com/2011/01/10/sesame-crisps/2/

Japanese Sesame Dressing

Ingredients:-

2 Tbsp. white sesame seeds - toasted and pestle press
 

3 Tbsp white sesame paste – Japanese brand
 

2 Tbsp. Japanese mayonnaise
 

2 -3 Tbsp. red wine vinegar - depends on one's taste
 

1/4 tsp. sugar
 

½ tsp. mirin
 

A pinch of salt * optional

Method:

Toast the white sesame seeds in a frying pan till lightly brown and popping in the pan , removed from pan and while still hot, press with a pestle until oil exudes out. 

Combine all the ingredients together and whisk until well blended. 

 

  

http://www.elinluv.com/2012/03/japanese-sesame-dressing.html

Warm Handpull Chicken Salad with Sesame Dressing

Ingredients:

• 2 handfuls of chicken meat kept from the chicken soup (I used chicken breast.)
• 1 small cauliflower, wash and cut into pieces
• handful of green peas, wash and drain (I omitted this.)
• 1/2 cucumber, peel briefly, seeds removed & cut into strips
• extra virgin olive oil

Sesame Salad dressing:

• 1/2 cup water (I used hot water to dissolve the sesame paste easily.)
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 1 tbsp ground sesame seeds (you can use black or white or both)
• 3 tbsp sesame paste chinese sesame paste or tahini
• 1 tsp sesame oil

Method:

1. With the chicken you saved from your chicken stock, hand pull the chicken meat into pieces, the texture by hand pull method is better than cutting with a knife !!!
2. Prepare the sesame sauce by mixing the above in a bowl and set aside.
3. Boil the cauliflower for a few minutes, not too long so they are still crunchy. (I added a bit of salt in the boiling water.)
4. Stir fry the green peas with a little olive oil for a minute or so and repeat the same for the cucumbers.
5. Let all cooked vegetables cool to room temperature.
6. Arrange the vegetables on a big round serving plate and the hand pulled chicken in the middle.
7. Garnish with some ground sesames and serve with the sesame dressing.

Read more: http://en.christinesrecipes.com/2010/09/warm-handpull-chicken-salad-with-sesame.html#ixzz2GXgton9z

Chilled Tofu with Pork Floss and Century Egg

 

Chilled Tofu with Pork Floss and Century Egg

This is an super quick and easy dish to prepare. No cooking at all.

Ingredients:
1 box of silken tofu (chilled)
1/2 century egg (cut into small pieces)
1 handful of pork floss
Some toasted sesame seeds
Some chopped spring onion

Sauce:
1 tsp Korean hot paste
2 to 3 tbsp Japanese sesame sauce
1 tsp sesame oil
1 tbsp mirin
1 clove garlic, minced

Method:
1) Prepare the sauce and keep chill in fridge.
2) Place the tofu on the plate and top with century egg. Pour the prepared sauce over the tofu, add the pork floss and garnish with toasted sesame seeds and chopped spring onion. Serve chill.

 

 

 

http://fong-kitchen-journal.blogspot.sg/2011/09/chilled-tofu-with-pork-floss-and.html

 

Sesame Noodles

Sesame Noodles Recipe

Ingredients:
8 oz fresh noodles (thin whole-wheat noodles, regular spaghetti or soba)
2 cups chicken broth (or salted water), for boiling noodles
1 small cucumber, peeled, deseeded, cut into 2-inch length and julienned
1 tablespoon chopped scallions (optional)

Sesame Sauce:
2 1/2 tablespoons sesame paste, lightly heated in microwave under low heat
(or 2 tablespoons tahini paste and 1 tablespoon toasted sesame oil)
1 tablespoon creamy peanut butter
1 1/2 tablespoons sweet soy sauce
1 teaspoon rice vinegar (black or balsamic)
3 tablespoons pure toasted sesame oil
1 tablespoon chili oil
1/2 teaspoon crushed Sichuan peppercorns (optional)
salt and sugar to taste

Method:
1. In a pot of boiling water (with salt) or chicken stock, cook noodles according to packaged instructions. (Here, I used Shanghai thin noodles and cooked for 3 minutes) Dish up and rinse in cold running water. Drain and dry the noodles.

2. Make the Sesame Sauce. Mix well and ready to use. Adjust chili oil or other Sauce ingredients according to your personal taste.

3. In a large mixing bowl, spoon generous amount of Sesame Sauce over the noodles just to get them well coated, toss in some cut cucumbers and mix well. Refrigerate for about 15 minutes to get the noodles well seasoned. Just before serving, toss in more Sesame Sauce, cucumbers, chopped scallions and drizzle some extra sesame oil if you like.

http://rasamalaysia.com/sesame-noodles/2/

 

Ginger Soy Soba

Ginger Soy Soba RecipeMakes 12-14 individual appetizers bites. Total Time: 15 minutes.

Ingredients:
2 oz. soba noodles
Salt and pepper as per taste
1 teaspoon sesame seeds, lightly toasted
Little chopped scallion green and cilantro for garnish

For Sweet Ginger Sauce:
2 teaspoons soy sauce
½ teaspoon ginger, minced
2 teaspoon sesame oil/grape seed oil/any neutral oil
½ teaspoon chili oil
½ teaspoon rice wine vinegar
2 teaspoon honey
Salt and pepper as needed

Method:
Mix all the ingredients for sweet ginger sauce in the bowl, check for the seasoning. Keep it aside (The quantity sauce may look very less but it will be enough).

Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.

Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time and serve them in an individual soup spoon as shown in the picture or in small appetizer bowl as appetizer bites. Garnish each with chopped scallion and cilantro.

http://rasamalaysia.com/ginger-soy-soba-recipe/2/

Salads

Asian Style Chicken Salad

4 cups cos lettuce leaves (baby torn)

375 g boneless skinless chicken breasts (cooked and chopped)

1/2 fresh pineapple (core removed and cut into wedges)

2 granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes)

1 yellow capsicum (or red cut into thin strips, bell pepper)

Dressing

2 tablespoons light soy sauce

1 tablespoon lemon juice (fresh)

1 tablespoon peanut butter

2 teaspoons honey

1 pinch chili flakes

Directions:

1

On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).

2

In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.

3

Drizzle the dressing between the 4 serves.

Read more at: http://www.food.com/recipe/asian-style-chicken-salad-264185?oc=linkback

Low-Calorie Creamy Balsamic Salad Dressing

Author: Paula

Recipe type: Salad Dressing

Prep time:  5 mins Total time:  5 mins

Serves: ¾ cup

 

A low-calorie dressing with nonfat Greek yogurt as the base. Light on fat, heavy on flavor.

Ingredients

¼ cup balsamic vinegar

1 tablespoon light soy sauce

1½ tablespoon Dijon mustard

1½ tablespoon honey

3 tablespoons nonfat Greek yogurt (may substitute regular nonfat yogurt but finished product will be a little different)

½ tablespoon extra-virgin olive oil.

Instructions

Mix well. Store in refrigerator.

Notes

 

 Makes 8 servings/2 tablespoons each.

 

Nutrition Information

Calories: 62 Fat: 4 g Carbs: 6 g

 

Japanese salad dressing 

Ingredients:

1/8 cup miso

3 tbls soy sauce

1 tbls sesame oil

2 tbls rice vinegar

3 tbls sesame seeds

Japanese sesame dressing 

Ingredients:

3 Tbsp. white sesame seeds

2 Tbsp. Japanese mayonnaise

2 Tbsp. rice vinegar (reduce the amount if you prefer less sour)

1½ Tbsp. soy sauce

1 tsp. sugar

½ tsp. mirin

½ tsp. sesame oil

A pinch of salt

Method:

Put sesame seeds in a frying pan and toast them on low heat until 2-3 sesame seeds starts jumping (similar to popcorn). Remove from the heat immediately.

Put the roasted sesame seeds in a circular grinder and grind them with a wooden pestle while they are hot. If you don’t have a Japanese grinder any other spice grinder will do. It’s up to you how fine/coarse you want to grind the sesame seeds. Keeping the sesame seeds a bit coarse gives the salad more texture when eating, similar to adding nuts.

Combine all in a bowl and whisk everything together or use food processor to mix. I can make about 100 ml with this recipe.

http://justonecookbook.com/blog/recipes/sesame-dressing/

Cold Noodles in Sesame Sauce

Cold Noodles in Sesame Sauce

• Cuisine: General
• Course: Main
• Skill Level: Beginner

• Servings :1
• Prep Time :10m
• Cook Time :15m
• Ready In :25m

Ingredients

Dried Soba noodles (buckwheat noodles)
2 large chicken drumbsticks (or you may use chicken breast meat)

2 Eggs (whisked)
2-3 tbsp Mizkan Sesame Sauce
Spring Onion (chopped)

Red Chilli (seeded, thinly sliced; optional)

Nori topping (optional; you may substitute it with just toasted sesame seeds)

Method
1) Boil the Soba noodles till cooked; discard the water in the pot and rinse soba noodles in cold water.

2) Boil chicken meat till cooked; shred the meat and set it aside

3) Fry the eggs into omelette and slice it thinly

4) Place cooked Soba noodles onto a plate and toss it with the sesame sauce till well combined

5) Top with chicken meat, spring onion, sliced chilli and Nori topping

*You may also use this recipe on spaghetti noodles. Have fun!

 

http://munchministry.com/recipe/cold-noodles-in-sesame-sauce/

 

 

Stir fry chicken wings with ginger in sesame oil

Stir fry chicken wings with ginger in sesame oil

• Cuisine: Chinese
• Course: Main
• Skill Level: Beginner

• Servings :2-3
• Prep Time :0m
• Cook Time :13m
• Ready In :17m

Ingredients
(Serves 2-3)
- 4 chicken wings, I only use drumlettes & mid-joint (you can also use chicken thighs)
- 2 tbsp sesame oil
- 5 slices ginger and sliced thinly
- Chinese cooking wine: Hua Diao Jiu (optional)
water mixture
- 5 tbsp water mixed with 2 tbsp light soy and 1/2 tsp dark soy (optional for dark soy)
(stir well)

Directions
1. Heat sesame oil, then add ginger strips. Stir fry till golden brown.
2. Add chicken pieces and stir fry for a few minutes.
3. Add water mixture and stir to make sure the chicken pieces are well coated with the sauce. Cover and simmer for about 5 minutes.
4. Open lid, add more water if the mixture is drying out, and stir constantly for another 8 minutes.
5. When the chicken is cooked, add 1 tbsp of Hua Diao Jiu and stir fry for few seconds you can smell the aroma of the wine evaporating. Off the flame and serve.
Note: if you prefer more gravy for rice, use 50ml water with 2 tbsp light soy and 1/2 tsp dark soy (stir well)

http://munchministry.com/recipe/stir-fry-chicken-wings-with-ginger-in-sesame-oil/