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Posts Tagged ‘Sesame’

Checking out the stuff we bought at the Korean market over the weekend. First off, the wild sweet rice.

Wild Sweet Rice

This is what the grains looked like out of the package. I washed and steamed it.

Steamed Wild Sweet Rice

The rice has a slightly sweet taste. Maybe that’s why it’s called sweet rice (duh!). In keeping with the theme, I opened a can of prepared soybeans with chestnuts (see similar post back in June 2011 here).

Prepared Black Soybeans with Chestnuts

Ingredients include (besides the black soybeans and chestnuts) sugar, seaweed, salt, and MSG. I guess I was channeling Darth Vader or something. ;)

Turns out, the “sesame” leaves I bought were actually perilla leaves. No wonder they tasted similar.

Sesame or Perilla Leaf

The Cat ate them with her zhou (aka jook or congee). I used them as greens for a fried SPAM sandwich.

Fried SPAM with "Sesame" Leaves Sandwich

The leaves had a definite herby, minty taste. Very pleasant.

Even though the leaves turned out to be something else, I wouldn’t mind buying these again. Both The Cat and The Mouse enjoyed the leaves.

Enjoy. Eat well.

The Mouse

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Spicy Sesame Sauce

The last time I ate lunch with my cousins (see 20 April 2011 post), there was this house made spicy sauce that was intriguing. From the taste and responses from the restaurant staff, we were able to figure out possible ingredients: ground black sesame seeds, oil (not sesame), and chili.

The other night I tried to recreate the sauce. ground sesame seeds, ichimi tōgarashi, peanut oil, pinch of salt and sugar. Sorry did not measure, added until it felt right.

Spicy Sesame Sauce

On the left is the ichimi tōgarashi, on the right is the sesame grinder with black sesame seeds, in the middle, my take on spicy sesame sauce.

My version turned out spicier than the original but overall, I think I came pretty close. Hope P likes it.

Enjoy (accompanied by evil scientist laugh).

The Mouse

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I’ve posted about sumac, shiso furikake, and black sesame seeds before.

Black Sesame Seeds, Shiso Furikake, and Sumac

I was in mad scientist (or is it Reese’s) mode recently and decided to blend them all together to make my own furikake/seasoning mix.

Black Sesame Seeds, Shiso Furikake, and Sumac

I mixed the three at a ratio of one shiso furikake to two sumac to two sesame seed. According to the nutrition label, one tablespoon of shiso furikake has 98% of the recommended daily intake for sodium. By mixing the shiso furikake with other ingredients, I hope I reduced the sodium. Now, I don’t usually consume one tablespoon of furikake in a day (it’s much less, more like a teaspoon), but the sodium level in the furikake is scary.

I like the addition of sumac and sesame seeds to the furikake. The taste is both familiar and different. And the added crunch of the sesame seeds is another bonus.

You may be asking why 5S? Sumac, Sesame Seeds, Shiso, (Shio (Salt), and Sugar (part of the furikake), all ingredients beginning with the letter S. Pretty cool yeah?

I’ll be mixing more of this.

Enjoy.

The Mouse

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Flash Fried Ahi

For the last bit of ahi, I decided to flash fry them, where the outside is slightly cooked while the inside is rare to raw. I was trying to cut the fish into steaks but my knife skills were not cooperating. I ended up with bite sized ahi chunks.

After cutting the ahi into chunks, I tossed them with roasted sesame oil then quickly fried them in a preheated fry pan. After turning the chunks out onto dishes, I sprinkled The Cat’s pieces with nori furikake and toasted ground sesame seeds.

Mine were sprinkled with a mix of shiso furikake and sumac.

Both were delicious.

Again, thank you, xie xie, and muchas gracias to A, E, V, Papa and Mama Z, and Baby T for their generosity.

Enjoy.

The Mouse

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Su Zhou Date Pastry

The Cat’s father’s friend’s son (was that confusing?), D, stopped over in Honolulu from Beijing. He’s on a whirlwind tour through the U.S. He gave us two packages of a Chinese pastry filled with dates and pine nuts. The pastry is supposed to be a specialty of the Su Zhou area.

Here’s the Wikipedia article about Su Zhou: http://en.wikipedia.org/wiki/Suzhou

I couldn’t find any information about the pastry. Each package contained two pastries.

Su Zhou Pastry

From the description and its appearance (dates, pine nuts, and sesame seeds), the pastry seemed to have a lot of promise.

Su Zhou Date Pastry

Here’s what the inside of the pastry looked like.

Interior

The taste was kind of dry and pasty. The pastry also did not have a lot of taste. The Cat also thought the filling tasted a little burnt. She also said it didn’t taste how she remembered it. I’m not sure if her palate changed or did the quality of the pastry changed. I’ve come to the conclusion that traditional Chinese pastries are not my favorite desserts. They are either too dry or too oily for my palate.

Still it was nice of him to think of us.

Maybe next time we can try it with sweetened tea or coffee.

The Mouse

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