Sesame Oil Recipes
Evelyn Said:Is it true that an egg, cocounut oil and sesame oil mixture helps hair?
We Answered:I don't know about the egg and sesame oil, but coconut oil works. I have been using ever since i was little.
Gloria Said:I need salad recipes that taste sour with sesame oil!?
We Answered:the sour was probably apple cider vinegar mixed with sugar and sesame seed dressing and poured over the salad kraft has an excellent dressing called Asian sesame i add sun flour seeds and the little crunchy chinese noodles you can buy a bag of spinach just like lettuce
Alvin Said:What kinds of things can I cook with sesame oil?
We Answered:Sesame oil has a higher heat point and is more flavorful than canola or vegetable oil. It is ideal for Asian cooking, especially stir frys.
Luis Said:Salad dresesing recipe using Sesame oil - any ideas?
We Answered:Sesame oil is very strong, and is what makes Asian foods so distinctive. If you haven't already, open the bottle and smell it. You'll recognize the smell immediately.
You will not want to use it straight. Just a tsp or less in a batch of salad dressing will be plenty to give an Asian flavor. Add it to any vinaigrette you already make; some ideas are below. I'd serve it over an asian-inspired salad, maybe w/ mandarin oranges, chow mein noodles, slivered almonds, roast chicken, water chestnuts, etc.
Asian Peanut Slaw
5 cups shredded green cabbage (about 1 lb)
1/3 cup green onion, sliced on diagonal
1 medium carrot, peeled and shredded
3 Tbsp. natural rice vinegar
2 1/2 Tbsp. peanut butter
2 Tbsp. Splenda Granular or 3 Splenda packets
1 Tbsp brown sugar
2 teaspoons light soy sauce
1 Tbsp. water
1/8 teaspoon red pepper flakes (or to taste)
2 1/2 Tbsp chopped, unsalted peanuts for garnish
Fresh cilantro (optional for garnish)
Place cabbage, onion, and carrot in a large bowl. Vigorously whisk together remaining ingredients in a small bowl until smooth. Pour dressing over cabbage and toss. (This slaw is best served within an hour or so of tossing.) Garnish with peanuts and cilantro. Makes 5 (1 cup) servings.
Diabetic exchange = 2 vegetables, 1Â½ Fat
WW point comparison = 2 points
Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper
Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.
Mock Bok Choy Cabbage Salad
3 oz ramen noodle soup mix - Oriental flavor
2 tbsp. sunflower seeds
1/4 cup cider vinegar
1/3 cup vegetable or canola oil
2 1/2 tbsp. sugar (splenda is ok)
1 bag coleslaw mix (with carrots)
1/4 cup sliced almonds
5-6 green onions, sliced (green and white separated)
Remove flavor pack from soup, set aside. Break ramen noodles into pieces and place on lightly greased baking pan. Add sunflower seeds, bake at 350ÂºF for 5-8 min or until toasted, stirring occasionally.
Whisk flavor pack, oil, vinegar and sugar in a jar until blended. Chill at least one hour.
Place coleslaw mix in a large bowl, add sliced onion bulbs (white part).
About 1 hour before serving, mix dressing into coleslaw mix. Place noodles around the outside edge of cabbage, top center with almonds and onion greens. (Makes a nice presentation, but for our family I just sprinkle all of the above on top).
(If you need a large quantity, use the big bag of coleslaw mix from Sams and doubled the other ingredients .)
This is an alternate dressing NOT using the rame noodle flavor pack:
3/4 cup oil
3/4 cup sugar
1/2 cup cider vinegar
2 tsp. soy sauce
pepper to taste
Combine and chill before serving.
Randy Said:Can I use another oil besides sesame oil in my recipe? I can't find sesame oil?
We Answered:A decent substitute for sesame oil is vegetable oil. Unless you're dealing with something strongly-flavored like chili, garlic, or truffle oil, most of it is pretty generic. But really, sesame oil shouldn't be too hard to find. Check out Asian or international markets in your area. There's a ton of other great stuff there, too, so budget for a bit more than the oil!
Grace Said:Is there a difference between dark sesame oil and sesame oil?
We Answered:Dark sesame oil is toasted sesame oil, which, in my experience is much stronger in flavor that regular sesame oil. You can sub the regular oil for the toasted in equal amounts, but if you were going the other way, I would definitely use less oil.
Lena Said:any recipes with toasted sesame seed oil?
We Answered:sesame pitta bread
Makes: 12 small pitta breads
450g strong plain flour
2 heaped tsp easy blend yeast
Â½ tsp salt
3 tbsp toasted sesame oil
4 tbsp white sesame seeds,mixed with a little flour
Sift the flour into a large bowl and stir in the yeast and salt. Add about 300ml water and knead to form a dough. The amount of water you need will vary according to the flour: add enough to form a slightly firm, supple dough. Remove from the bowl and turn on to a clean surface.
Knead well for 10 minutes, then roughly flatten the dough and push in lots of little holes with your fingers. Pour on 1 tbsp sesame oil and knead it in. Repeat the process, adding a second tablespoon of sesame oil. After 5 minutes, the dough should feel soft and silky. Add the final tablespoon of sesame oil to a large bowl. Make sure its sides are well oiled then add the dough, lightly rubbing it in the oil. Cover with clingfilm and leave in a warm place until doubled in size (about 2 hours).
Lay out a sheet of foil and lightly sprinkle with some of the sesame seed and flour mix. Turn the dough out and knock it back. Knead for 5 minutes then divide into 12 pieces. Take the first and roll into a ball. Then, on a surface dusted with more of the sesame seed and flour mixture, press it flat and roll into a 5mm-thick oval (no thinner). Put on the foil, unseeded side down, gently pressing onto the seeds. Repeat with the remaining pieces.
Cover with a tea towel to prevent drying and leave to prove for 20 minutes. Meanwhile, oil 2 large baking sheets and place in the oven. Turn to its maximum heat.
The pitta breads should look puffy. Transfer them to the hot baking sheets and bake for 6-10 minutes until risen and lightly coloured. Don't open the oven door while cooking. Transfer to a rack to cool.