Roasted sesame can be used in many recipes, sprinkled on top of all kinds of dishes to add flavor and crunch.
Chinese New Year Yu Sheng Recipe
Ingredients:100g fresh salmon, thinly sliced2 cups white radish, thinly shredded2 cups carrot, thinly sliced1 cup cucumber, thinly shredded1 cup sesame1 red capsicum, thinly sliced1 tablespoon pickled ginger, thinly shredded4 sprigs of fresh chinese parsley¼ cup of chopped peanuts, roasted and unsaltedToasted sesame seeds for garnish1 tbsp five spice powder¼ cup whole-wheat crackers, crushedMake a sauce:½ cup of plum sauce1 tablespoon lemon juice¼ cup of water1 tablespoon peanut/ corn oil1 tablespoon sesame oil⅛ tablespoon five spice powderDescription:1. To make the sauce, combine all sauce ingredients and set aside.2. Arrange the fish slices in the centre of a large platter.3. Place each type of vegetable in sections around the platter.4. Sprinkle the pickled ginger, peanut, sesame seeds, parsley and whole-wheat crackers over the vegetables.5. Evenly pour the dressing6. You are ready to toss for good health!
Honey Sesame Cookies Recipe
Ingredients:40g butter, softened120ml vegetable oil50g honey1 egg190g plain flour75g sesame seeds, toasted1 tablespoon baking powder40g pistachios, roughly crushedDescription:1 Preheat the oven to 175C/350F/gas mark 4. In a bowl, cream together the butter, oil and honey until smooth.2 Beat in the egg, then add the flour, sesame seeds, baking powder and pistachios and stir to combine.3 Drop the dough in small ball shapes on to a nonstick baking tray. Bake for 9-12 minutes until golden brown. Allow to cool a few minutes on the baking tray.
Tahini Chocolate Cakes Recipe
Ingredients:10 tablespoons/150 grams unsalted butter, plus more for greasing pans1 cup/25 grams unsweetened cocoa, plus more for pans3 tablespoons/27 grams sesame seeds½ cup/60 grams all-purpose flour Pinch of salt5 ½ ounces/165 grams 70 percent dark chocolate, in pieces3 large eggs1 cup/200 grams superfine sugar5 tablespoons/100 grams tahini Zest of 1 lime Description:1. Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.2. Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.3. Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.4. Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.5. Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.
- What Roasted Sesame Can Cook -
Sticky Sesame Wings Recipe
Ingredients:1.5kg chicken wings1 large garlic clove, minced1 tablespoon salt2 tablespoon soy sauce2 tablespoon hoisin sauce1-2 tablespoon mild honey to taste1 tablespoon Asian sesame oilA pinch of cayenne or dash of sriracha1½ tablespoon sesame seeds, lightly toasted1 spring onion, finely choppedDescription:1 Heat the oven to 220C/425F/gas mark 7. Line a large shallow baking tin with foil and lightly oil it.2 Mix the garlic, salt, soy, hoisin, honey, sesame oil and cayenne or sriracha, then tip in the chicken wings and stir to coat.3 Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer. Roast, turning over once, until cooked through– about 35 minutes. Transfer to a large serving bowl and toss with the sesame seeds and spring onion.