Refreshing and Light Sesame Cucumber Carrot Salad

It’s this time of year that everyone around us seems to be sharing lists of resolutions and aspirations of what their vision of 2014 could be. For us? We’ll just say that instead of listing-out resolutions, we started off New Years Day with a big batch of yummy fried chicken and some extra sips of proseco. That’s how we roll, as of late, by enjoying things that make us happy, even if it includes delicious moments of crispy chicken skin and a drink. Or Two.

But that’s not to say that we’ve totally jumped off the wrong end of 2014. Though we’ll have our moments of splurge, there’s still that joy of cooking fresh vegetables while their at their peak. Regardless of how decadent our meals are, there’s always a fresh green salad, some raw snacking veggies or a platter of fresh herbs to accompany our meal. It’s these bites of fresh greens that really highlight our meals.

Yes, the fried chicken was great, but so was this refreshing cucumber salad. This is one of our go-to salads. It’s one of those salads that we threw together one day and has now become a favorite. Doesn’t that often happen to you too? when you’re just whipping something together real-quick in the kitchen and suddenly it’s quickly becomes one of your favorites. Well, this 15 minute cucumber salad is just-it and it’s the perfect accompaniment to any entree or even on it’s own as a light snack.

So aside form the fried chicken, we really did start off the new year on a fresh”er” and healthy-”er” dish. And best of all? this salad is light, crisp, refreshing and satisfying that you don’t even have to think about calorie-counting.

And how was your New Year? Hope it was grand and safe. Hope you’re all rested, refreshed and ready for the big ’14. Enjoy this year as much as you can, because before you know it, it’ll be 2015!

Happy New Year everyone!

Yield: Serves about 4

Total Time: 30 min

Our favorite cucumbers are the crisp, seedless kind like persian or japanese cucumbers. These cucumbers have such a tender outside skin and crispy texture that they just make the perfect snacking cucumber. And when it comes to salads, these cucumbers can't be beat.

1 pound (455g) cucumbers, sliced thin1 large carrot, julienned1 tablespoon grape seed oil (or other clean tasting oil)2 tablespoons rice vinegar1 teaspoon sesame seed oil2 teaspoons sugar2 teaspoons soy sauce1 tablespoon toasted sesame seedsCombine the cucumbers and carrots in a bowl. Set aside.In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.  Taste for seasoning and adjust to individual preference.Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight and then serve.

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Garlic and Sesame Tofu Salad + Giveaway

I like to think that on most days, I eat pretty well. As in, balancing proteins and carbs with lots of fresh vegetables. And sticking to moderation. But put me in a room full of cheese and I'm a lost cause. Or worse, put me in a 675,000-square-foot convention center full of cheese, and I won't even know I'm well past the point of fullness.

In July I attended the Summer Fancy Food Show, a trade show for anyone working in the food and beverage industry to discover new, interesting products. It's a great show and I always end up learning a lot about both local products and international products that have yet to find distributors in the U.S. The show is also a sampler's paradise. Everywhere you turn a producer is offering an enticing food to sample, and many of these foods happened to be cheeses. (Or maybe I'm just magnetically drawn to cheese booths. Who knows?)

This is all to say that by the end of two days at the trade show, I was in dire need of food that was very light and healthy. Fortunately, I was working on a campaign with Wildwood to try out their products for a post. Now, I'd actually been using various Wildwood fresh and baked tofu for over a year, since discovering them at my local co-op, so I was really excited to try out the tofu in a simple summer salad.

The product I used for the salad was the High Protein Super Firm Tofu, and organic, Non-GMO-verified tofu made with sprouted soybeans. It came in a vacuum pack instead of the conventional tubs, which I love because the lower amount of water means lighter grocery loads to carry. (Every little bit helps when the store is a 15-minute walk from home!)

For the leafy greens portion of the salad, I just dressed mesclun greens with cider vinegar and olive oil. As for the tofu, I cut it into 1-inch cubes, seared them with ginger and a good amount of garlic, and added a light sauce made with sesame oil, soy sauce, rice vinegar, and honey. A bit tangy, a bit salty, a bit sweet. It was an ideal healthy meal after two days of gluttony.

A few days later, I also served this salad to friends who were visiting, and I'm happy to report it got rave reviews, even from those who don't normally like tofu. And since the salad is so easy to make in big batches to serve to groups, it just might become a cookout or picnic staple before it gets too cold out.

For a chance to win a $100 Visa Gift Card, tell me in the comments below: What would be your ideal dinner recipe using Wildwood tofu?

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Garlic and Sesame Tofu Salad

Serves 4

1 pound Wildwood Super Firm Tofu3 tablespoons cider vinegar3 tablespoons extra-virgin olive oil4 ounces spring mix salad or baby romaine3 cloves garlic, minced1 teaspoon minced ginger2 tablespoons soy sauce2 teaspoons sesame oil2 teaspoons rice vinegar2 teaspoons honey or agave nectar1 teaspoon white sesame seedsDrain and rinse the tofu and pat dry with a clean kitchen towel. Cut the tofu into 1-inch cubes and press gently between two more clean kitchen towels to remove excess water.In a small bowl, whisk together the cider vinegar and olive oil. Using your hands, toss the salad greens in a large bowl with the dressing. Set aside.In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey.Heat a large skillet over medium heat. Add the garlic and ginger and gently cook just until aromatic, about 30 seconds. Add the tofu and spread it out into a single even layer on the pan. Allow the tofu to sear undisturbed for about 1 minute. Stirring occasionally, cook for another 3 minutes until all or most of the sides are golden. Add the soy sauce mixture and stir until the tofu is well-coated. Transfer the tofu to the large salad bowl and serve. (Alternatively, divide the tossed salad greens into individual bowls and top off with the tofu.)

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Japanese-style cucumber salad with a very versatile sesame dressing

The weather has finally gotten warm around these parts after a very cold spring, and we're eating more summertime food now. This is one of our favorite salad-type dishes. The sesame dressing is very versatile, and you can use it for any manner of things, but here I've just used it with cucumber.

Tip: the longer you let it rest before serving, the saltier the cucumber will get, so if you want to serve it as a salad you'd want to combine the cucumber with the dressing just before serving. On the other hand, if you let it marinate in the refrigerator the cucumber becomes assertive enough to eat with plain rice as part of a Japanese meal.

A simple cucumber salad with a very versatile sesame dressing. I like this with a ton of toasted sesame seeds.

Type: Salad, Japanese, vegan (use seaweed based dashi granules)

Prep time: 10 min :: :: Total time: 10 min

Yield: 2 to 4 servings

Serving size: 1/2 to 1 cucumber

2 long English-style cucumbers 2 tablespoons lemon juice 2 tablespoons rice vinegar or white wine vinegar 2 tablespoons soy sauce a pinch dashi stock granules (optional) 2 teaspoons sugar (or equivalent sweetener of your choice) 1 teaspoon sesame oil 3 to 4 tablespoons toasted sesame seeds a pinch salt (optional, to taste) Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them. Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned). Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad). Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.

If you're using small Japanese cucumbers any other small, immature cucumber, you don’t need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.)

If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.

Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

This sesame dressing is very versatile. Try it with any number of vegetables. It’s great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.

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By Makiko Itoh

Published: June 24, 2013

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Flavorful Asian Cooking Oils to Try: Tea Seed, Semi-refined Peanut, Black Sesame

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« Hot and Sour Napa Cabbage Pickle |Main| Cornmeal Crusted Pork Chops Recipe: Fast Flavor in a Thin Cut »

April 19, 2013Flavorful Asian Cooking Oils to Try: Tea Seed, Semi-refined Peanut, Black Sesame

Many times when I write recipes, I call for canola oil andother neutral-flavored oils like grape seed because I want the other ingredientto shine. But there are situations when you want a flavor-forward oil topartner with other elements of a dish. That’s the case when you’re makingsimple foods that combine a minimal number of ingredients, say a stir-fry ofsnow peas and garlic, or when the oil is used as a  finishing oil to add a final rich lick and tantalizingperfume.

So along with the neutrals, I have three flavorful Asian cookingin my pantry. I wrote about semi-refinedpeanut oil last year when we discussed our go-tocooking oils, and just want to reiterate that it’s damn good oil! The brandI buy at Asian markets in California is Lion and Globe’s pure peanut oil. It’s somewhatpricey – about $5 for the small bottle but it’s my secret to making fabuloustasting Chinese-style chile oil.

The chile oil recipe is in Asian Dumplings and AsianTofu. I use it all the time for dipping sauces, seasoning sauces, and as ahomemade finishing oil (use the chile flakes and the oil). Commercially madechile oil is lackluster and frankly a waste of money for what you get in asingle bottle. Make at batch at home and keep it around for months! Semi-refinedpeanut oil lends a wonderful nuttiness to compliment the toastiness of thechile flakes.

 

Homemade chile oil with semi-refined peanut oil

 

Your food will sing with  good chile oil. When Charlotte Druckman madethe spicy yuba skin recipe from AsianTofu for her tofu skin story in the WallStreet Journal, she deliberated about using store bought chile oil as aconvenience. In the end, she tucked my chile oil into her story because “itmakes such a huge difference” in the final dish. I couldn’t agree with hermore. If you want to add one Asian cooking oil to your larder, go with thepeanut. And, Planter’s is not the same.

If you love regular toasted sesame oil, then try black sesame oil sold at Chinese markets.Yes, the color is darker and so is the flavor, which is slightly bitter on thetongue and earthier than regular toasted sesame oil. At first, I didn’t likeblack sesame oil because it seemed overwhelming. I kept the bottle around and gotto appreciate it over time.

Nowadays, when I want a slightly stronger sesame hit thanusual, I use the black sesame oil, backing off a bit because it packs a punch. Youcan cook with sesame oil (try frying Japanese gyoza dumplings!) or drizzle itonto a plate of fresh-from-the wok kimchi fried rice. Swoon.

Tea seed oil is abit harder to find than semi-refined peanut or black sesame oil. I buy mineonline and it’s got the most interesting, nutty-asparagus like flavor. It’sdelicateness shines with simple dishes.

When the oil hits the pan, I like to stick my head over itto inhale the fragrance. There are times when I say, “Wow, I’m getting extrawok goodness with tea seed oil.” I’m sure award-wining author and wok expert Grace Younghas an opinion on this.

Tea seed oil is rarely mentioned in Asian cookbooks but it’sa legit Asian cooking oil. I’ve only seen it in Fuchsia Dunlop’s Hunan cookbook anda few sites from Asia mention it. Don’t go looking for tea oil that comes fromthe Melaleucaplant that’s used for medicinal purposes. Tea seed oil made from a typeof Camelia. The tea leaves we drink come from a Camelia. Tea seed oil is sometimes marketed as "stir-frying oil." 

Tea seed oil is a subtle oil that seems to really come alivewhen it’s heated. If you taste it cold, it will seems relatively bland. The EarthyDelights version of tea seed oil has better flavor than say, Republic of Tea,which even the representative I met deterred me from tasting his oil.

I’ve read online that tea seed oil is great for your hairtoo, keeps it healthy and dark. Maybe I’m onto something by standing over thehot pan while cooking with tea seed oil?

Next time you venture to a Chinese market or thinking of tryingnew cooking oils, check these out. They’re great to keep around for pumping upflavor and mixing things up a bit.

If you’ve experiencedthese oil, what are your thoughts? 

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Many times when I write recipes, I call for canola oil andother neutral-flavored oils like grape seed because I want the other ingredientto shine. But there are situations when you want a flavor-forward oil topartner with other elements of a dish. That’s the case when you’re makingsimple foods that combine a minimal number of ingredients, say a stir-fry ofsnow peas and garlic, or when the oil is used as a  finishing oil to add a final rich lick and tantalizingperfume.

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Sesame Beef and Broccoli

Ever since my annual check-up this past summer, I’ve been looking for ways to incorporate more iron into my diet. Fortunately, Chinese beef stir-fries are pretty healthy as far as red meat dishes go, because the meat is usually paired with vegetables and the sauces are flavorful yet light. (That is, if you make them at home instead of ordering from the local take-out.)

And of course, beef with broccoli is probably the most popular and beloved takeout dishes in this country. I mean, if you’re a red meat eater, how can it not sound good? Succulent, tender strips of beef mixed with tender-crisp broccoli? I’d crave it any time. It’s an easy one-dish entree (with rice on the side, of course) from which you can get a ton of nutrients. 

So here’s a pumped-up take on the classic dish that includes fragrant sesame oil, a bit of Worcestershire sauce, and optional chili sauce for a little kick. (A note on Worcestershire sauce, since some of you have asked: yes, it is a common ingredient used in Chinese cooking, especially Cantonese. We’ve been using it for well over a century, since the British colonial days in Hong Kong, to enhance the meatiness in stir-fries and noodle dishes.) Try it out anytime you’d like to get something fast, healthy, and delicious on the table!

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Sesame Beef and Broccoli

Serves 4

1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices1 tablespoon soy sauce1 tablespoon sesame oil1 tablespoon Chinese rice wine or dry sherry1 teaspoon cornstarch2 tablespoons peanut or vegetable oil1 clove garlic, minced1 teaspoon minced or grated ginger2 large shallot, finely chopped2 cups broccoli floretsFreshly ground black pepper1 teaspoon white sesame seeds1 1/2 tablespoons soy sauce1 tablespoon Worcestershire sauce1 tablespoon sesame oil1 teaspoon white rice vinegar1 to 2 teaspoons chili sauce (optional)1 teaspoon sugar1 teaspoon cornstarchMarinate the beef: In a medium bowl, stir together the soy sauce, sesame oil, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and toss to coat. Let stand at room temperature for 10 minutes.Prepare the sauce: In a small bowl, combine soy sauce, Worcestershire sauce, sesame oil, rice vinegar, optional chili sauce, sugar, and cornstarch. Stir until the cornstarch is dissolved and set aside.Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the bottom. Add the beef and spread it around the wok in a single layer. Allow the beef to sear undisturbed for 1 to 2 minutes so it gets a nice browning on the surface. Stir-fry for another 1 to 2 minutes, just until the beef is no longer pink. Transfer to a plate and set aside.Swirl the remaining 1 tablespoon of oil into the wok. Add the garlic, ginger, and shallots to the wok and cook for about 30 seconds, until aromatic. Add the broccoli and stir-fry for another 1 minute. Pour in the sauce mixture. Continue to cook while stirring for another 1 to 2 minutes, until the broccoli is tender-crisp.Return the beef to the wok. Stir to coat the beef with the sauce. Season to taste with black pepper. Transfer everything to a large plate, sprinkle sesame seeds on top, and serve.

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Other great beef recipes to try:

Tagged as: Beef, Chinese, Recipes

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Asian Slaw (with Spicy Soy Sesame Dressing)

Nowadays, everyone is more health-conscious than they used to be. The realization that a lot of unhealthy ingredients go into the preparation of vegetable dishes to make them taste better has prompted more and more people today to gradually reduce or substitute those ingredients with healthier choices. There is certainly no denying that the traditional creamy coleslaw chilled to perfection is definitely tastier than chewing on raw shredded cabbage. But for those who prefer their coleslaw sans the heavy mayo dressing that it is typically drenched in, the healthier alternative would be the Asian Slaw.

This Asian Slaw recipe is adapted with the use of rice vinegar, soy, sesame, and other Asian ingredients. Aside from a good dressing, I like my vegetables crisp and refreshing and that is why I prefer it over the traditional coleslaw. I find that using rice vinegar blends perfectly with the vegetables to create a really amazing flavor while preserving the texture and moisture content of the cabbage.

Aside from being the perfect side dish to accompany a sumptuous meal, the Asian Slaw is great for any picnic or cookout. Not to mention it being my favorite complimentary salad that usually comes with my ramen combo meal, Thai BBQ chicken meal, or even burgers. When I am in the mood for it, I do not just want the complimentary portion. That is why I like to make Asian Slaw at home so I can have a big bowl to munch on whenever I feel like it, especially with the warm weather creeping up on us. The leftover dressing can also be put into good use as a fish/meat marinade, as it also stores better than the mayonnaise type of dressing.

(Click Page 2 for the Asian Slaw Recipe)

Pages: 1 2

Just like its cousin the fortune cookie, the Chinese Chicken Salad did not originate from China and is certainly not a part of authentic Chinese cuisine. Even the Chinese term for salad (?? pronounced sha la) is derived from the pronunciation of the English word. So what is it that makes the Chinese Chicken Salad Chinese? The ingredients, of course!…

March, which also happens to be National Noodle Month is drawing to a close and I have just the noodle dish to end the celebration with a bang – Cold Sesame Noodles. This noodle dish of Sichuan origin is perfect for springtime and summertime, especially when it starts to get hot working in the kitchen. It is also a refreshing…

Ever since White Castle introduced the world to their “sliders,” it really is no surprise that these mini-burgers have since become a hit at any party or picnic. As they say, good things come in small packages, sliders are not only visually appealing as appetizers or finger food, but also easily customizable to suit anyone’s tastes. For this recipe, I…

Last year, through my sister-in-blog Jaden of Steamy Kitchen (her “Steamy Kitchen” Cookbook is shipping soon, so pre-order it now on Amazon!), I contributed a recipe to a new cookbook called Asian Cocktails. Authored by Holly Jenning and Christine Leblond and published by Tuttle, Asian Cocktails is a beautiful cookbook featuring creative drinks  inspired by the east… Other than drinks,…

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Sesame Ribbon Crisp

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Sesame Noodles

Sesame Noodles pictures (1 of 4)March, which also happens to be National Noodle Month is drawing to a close and I have just the noodle dish to end the celebration with a bang – Cold Sesame Noodles. This noodle dish of Sichuan origin is perfect for springtime and summertime, especially when it starts to get hot working in the kitchen. It is also a refreshing idea for any party or gathering because the ingredients are very simple and the dish does not require re-heating. Yet the rich, savory taste of the sauce will make everyone’s tastebuds do the limbo and they will be conga-lining up to get your recipe in no time.

The main ingredients that pack the sauce full of wallop are sesame oil, sesame paste, red chili oil, sweet soy sauce, creamy peanut butter and rice vinegar. The amounts I listed in my recipe are perfectly attuned to my liking. However, just as with salad and dressing, please feel free to adjust the above ingredients to your own preference. One great feature about this noodle dish is it is ready to be served as is or you can make it even more impressive by adding chicken strips or fried tofu or whatever your mood fancies.

(Click Page 2 for the Sesame Noodles Recipe)

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Kale and Sesame Soba Noodles

I had planned on making a nice hearty braised dish today, something along the lines of chicken adobo or Country Captain. Then I stepped outside to do grocery shopping and got hit with the fact that it was almost 60 degrees. Spring! Was it here for good, or is this just another tease? Not that most of the winter hadn’t already felt like spring, but it’d be nice have some consistency, of knowing when to stash away the heavy coats for good.

A light lunch won out over braised chicken, which would have taken almost an hour on the stove in my very warm apartment. I remembered there were some carrots in the fridge and a package of soba noodles hanging out in the pack of my cupboard. So I picked up a nice big bunch of kale from the store and improvised a lightly cooked soba dish.

It’s a shame that when you order a kale pasta or noodle dish in restaurants, it usually comes speckled with kale like if it were just a garnish. I like my kale in big bunches. I will eat pasta with a bowl of extra kale on the side if it can’t all fit on the plate. So here is my rendition of a kale noodle dish done right, with generous amounts of the iron-rich green. And the soba is wonderful tossed with a light sesame dressing. I topped everything off with furikake (one of the all-natural brands without MSG) for some seaweed flavor and extra nuttiness, but if you don’t have any on hand, feel free to just sprinkle on toasted white sesame seeds.

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Kale and Sesame Soba Noodles

Serves 2

1/2 bunch kale (about 5 to 6 large kale leaves)1 medium carrot1 shallot1 1/2 tablespoons soy sauce1 tablespoon sesame oil1/2 tablespoon rice vinegar1/2 tablespoon honey6 ounces dried soba noodles2 teaspoons furikake, or substitute toasted white sesame seedsRinse the kale, remove the hard stems, and chop the leaves into bite-sized pieces. Julienne or grate the carrots. Thinly sliced the shallot. In a small bowl, mix together the soy sauce, sesame oil, vinegar, and honey.Bring a medium pot of water to boil. (You can also do steps 2 and 3 simultaneously.) Add the soba noodles and cook until al dente, according to package instructions. Drain under cool water, then toss with the soy-sesame mixture.Bring another medium pot of water to boil. Add the kale leaves and cook for 4 minutes. Drain and rinse under cold water, then squeeze out the excess water.Add the kale, carrots, and sliced shallots to the pot with the noodles and toss. Transfer to plates, then top with furikake.

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Similar noodle dishes to try:

Cold Sesame Noodles

Minced Pork and Shiitake Soba Noodles

Red Curry Peanut Noodles

Shrimp Lo Mein

Dan Dan Mian (Spicy Sichuan Noodles)

Other kale dishes to try:

Raw Tuscan Kale Salad from 101 Cookbooks

Chickpea Kale Salad with Garlic and Lemon from Wishful Chef

Red Kale and Cheese Omelette from Kalyn’s Kitchen

Kale, Bulgur, and Carrot Salad from TasteFood

Kale with Sausage and White Beans from Simply Recipes

Tagged as: Noodles, Recipes, Vegetarian

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Sesame Ribbon Crisp

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Black Sesame Dumplings (Tang Yuan)

Black Sesame Dumplings (Tang Yuan) pictures (1 of 7)

This Black Sesame Dumpling (Tang Yuan) post was originally published on April 5, 2009 but it has caused quite a stir recently. I remember vividly that afternoon when I made these black sesame dumplings. The regular recipe calls for lard but I used butter because I had no lard. Also, peanut butter is usually added to bind the filling but I had none, so I opted out. It’s Fall now and in cold days, nothing beats a bowl of black sesame dumplings steeped in ginger syrup. Enjoy!

I don’t have much of a sweet tooth, except for a few desserts. One of the Chinese desserts I absolutely love is tang yuan (??) or sweet dumplings filled with black sesame paste or ground peanuts. I am especially partial to black sesame dumplings or ????. They are absolutely decadent, with intensely flavorful, sinful rich, and aromatic black sesame filling oozing out of the dumplings, as pictured above.

Black sesame dumplings can be served with plain hot water or with ginger syrup (??). Either way works fine for me, but during colder days, nothing feels quite as invigorating as having a bowl of black sesame dumplings steeped in ginger syrup. Ginger has many health benefits and warms up a cold body like no other…

I used both screwpine “pandan” leaves and dried sweet osmanthus (??) for my black sesame dumplings. They impart very subtle and delicate fragrances into the ginger syrup and smell wonderful!

Here is my black sesame dumplings recipe. I will warn you that it takes some patience to make them, but the end results will be well-worth the efforts.

print Chinese Recipe: Black Sesame Dumplings (Tang Yuan/????)

Ingredients:

8 oz. glutinous rice (sticky rice) flour
180 ml water (3/4 cup water)
1/4 cup black sesame seeds
1/4 cup sugar
1/2 stick unsalted butter (1/4 cup or 4 tablespoons)

Ginger Syrup (??):

5 cups water (reduced to 4 cups after boiling)
1 cup sugar
4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver)
1/2 teaspoon sweet osmanthus (optional)
2 screwpine leaves or pandan leaves (tie them into a knot, optional)

Method:

Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic.

Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add more butter. Dish out and let cool in the fridge. (This will make the filling easier.)

In a big bowl, mix the glutinous rice flour with water until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (depends how you like the size, the bigger the size, the easier it is to do the filling). Flatten each ball in your palm, and then use a pair of chopsticks to pick up some black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.

Prepare the ginger syrup by boiling the water. Add the ginger and screwpine/pandan leaves (optional) into the water and boil for 10-15 minutes with medium heat. Add sugar and sweet osmanthus and boil for another 5 minutes. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar to taste if you like.

Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off heat and serve the black sesame dumplings in a bowl immediately.

Cook’s Notes:

Traditionally, black sesame paste is made with–yes, you guess it right–pork lard. Pork lard makes the black sesame paste extra silky, smooth, and richer in flavor. Feel free to use lard as you wish, but I chose butter as a substitute.Don’t be too greedy with the black sesame paste. Use moderate amount for your dumplings or else the dumplings might “burst” when you roll them into balls. They might also “burst” during boiling.You want to boil the dumplings separately so the ginger syrup doesn’t get cloudy. In case some of your black sesame dumplings burst, you will not ruin the ginger syrup.If you wish to have the black sesame dumplings without the ginger syrup, just boil them in the hot boiling water and serve your dumplings with that hot water. Eat only the dumplings, but not the hot water.

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Cold Sesame Noodles

Last night I had the pleasure of being a guest chef at the Ted and Amy Supper Club in Fort Greene. The theme was Tiki Summer Feast, so Kara (supper club founder and hostess extraordinaire) set up long tables in her lovely backyard for the 12 guests and cranked up some tiki lounge music. Creating the menu was incredibly fun; since tiki bars of the olden days served mainly finger foods alongside Mai Tai’s, etc., I did a variety of shareable plates, including hoisin wings, Chinese barbecued ribs, and potstickers filled with shredded braised duck leg (which turned out to be a huge favorite!)

The meatless dish I served was a big bowl of cold sesame noodles, which also got emptied pretty quickly.  I first blogged about these noodles last summer and have made them every few weeks since. A quick dish that requires minimal cooking (just boiling the pasta), it’s a lifesaver during dinner parties, when the oven and stovetop are needed for everything else. But it’s also a filling and tasty  dinner for one or two people.

Since there’s no end in sight for hot, sticky weather, I thought I would reshare this for your summer night meals, in or out of doors. If you’re not vegetarian and want to fancy it up, try adding some prosciutto, bacon bits…or even shredded duck!

My electricity bill these past two months has been frightening. Living in a building with only two units that is considered a “house” by ConEdison’s standards, my roommate and I have had to pay double the monthly amount of typical apartment tenants. And it doesn’t help that we have three air conditioners. We try to use them a little as possible, but with July’s record high temps and oppressive humidity, a little AC meant the difference between good night’s rest and no sleep.

And of course, I can’t not cook at home. As somewhat of a carb addict, 75% of my homecooked dinners, let’s just be honest, involve noodles or pasta. But the noodle soups will have to wait until fall.

Cold noodles, on the other hand, are essential for the summer. They make great picnic food. They make great sides for cookouts. They are the same savory-sweet kind you get from the Chinese takeout, with less grease and no MSG. And they require very little prep time and don’t even have to be reheated out of the fridge (within a reasonable number of days, of course.)

For the noodles themselves, I like to use Chinese egg noodles, soba, or spaghetti. They should be round, not too thin or too thick (the width of a spaghetti strang is perfect.) I find that regular all-wheat Chinese noodles are usually too spongey for this sauce, rendering the dish into somewhat of a gloppy mess. Same with rice noodles. Egg noodles, soba, or spaghetti hold their firmness the best, and allow the sauce to coat the noodles instead of seeping in.

I also like to sauté my garlic and ginger just a little, before tossing it in with the sauce. I’d rather have fragrant garlic and ginger instead of raw, and that extra step of sautéeing for 30 seconds makes a huge difference.

_______________________________

Serves 4 as a main or 6 as an appetizer 

12 ounces dried spaghetti or Chinese egg noodles
2 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons grated ginger
1 cucumber, peeled and julienned
2 carrot, peeled and julienned
2 teaspoons white sesame seeds
2 scallions, green parts only, thinly sliced

Sauce:
3 tablespoons Chinese sesame paste (or 3 tablespoons tahini with an extra teaspoon of sesame oil)
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons Chinese rice vinegar
2 teaspoons chili paste
2 tablespoons sugar
½ teaspoon ground Sichuan pepper (optional)

Bring a pot of water to boil and cook egg noodles or spaghetti until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss with 1 tablespoon of the peanut oil and set aside.Heat the other tablespoon of peanut oil in a small pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds. Remove from the heat and set aside.Prepare the sauce: In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, sugar, and optional Sichuan pepper. Add 3 tablespoons of water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or deep serving dish and sprinkle the sesame seeds and scallions on top. You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.

Notes: Leftovers will keep in the fridge for up to 3 or 4 days.

___________________________________

More noodle dishes:

Shrimp Lo Mein

Dan Dan Mian (Spicy Sichuan Noodles)

Noodles with Hot Bean Sauce

Minced Pork and Shiitake Soba Noodles

Pad See-Ew

Tagged as: American Chinese, Chinese, Global Chinese, Noodles, Recipes, Vegetarian

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