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chinese sesame paste dressing

January 9, 2017

trying to get some vegetables back into my diet… salads last week with marinated mushrooms and balsamic vinaigrette were great, so this week maybe i’ll toss some cucumbers and radishes in this for lunch.

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this recipe is from the book phoenix claws and jade trees by kian lam kho

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2 T chinese toasted sesame paste* + 2 T water
1 t toasted sesame oil
1 t chile oil (optional)
1 t white rice vinegar
1 large clove or 2 small cloves garlic
1/2 t salt
1/2 t sugar

stir together and let sit at least ten minutes before using

* = i don’t have this but omnivore’s cookbook suggested 1 part tahini, 1 part peanut butter, and a drizzle of toasted sesame oil as a substitution

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modified from the highly recommended cookbook phoenix claws and jade trees by kian lam kho

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fantastic – fast and easy peanut sauce with a great sesame flavor

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One comment

  1. Hi..

    Tahini = sesame paste… i experiment with different sesame pastes… Chinese light, dark sesame pastes, tahini, etc… Japanese nerigoma (made with unhulled or hulled, white or black sesame paste) has a more roasted flavour as the seeds are roasted for longer than many tahinis…

    You can use tahini and peanut butter (no sugar) … or tahini and crushed walnuts.. or tahini and cashew butter…

    For additional depth of flavour add another tablespoon of dark miso paste… try with different miso flavours (brown rice, barley etc)

    2T of tahini + 2T of dark miso + (olive oil, chili oil, garlic) and a bit of water to thin it a little… makes a good “cheesy” sauce to stir into pasta and vegetables….

    Best regards

    Oliver



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