The dark, strong flavored vegetable oil extracted from the sesame seed. It is high in polyunsaturated fats, including linoleum acid, and contains some vitamin E. Add to breads or biscuits, or use for decoration, sprinkle onto salads, stir fries and cooked vegetables, use in sweet or savory crumble toppings. Sesame seeds are used commercially to make tahini, and also to make halva, a Middle Eastern sweet.
CUCUMBER SESAME SALAD
4 small cucumbers
2 tablespoons soy sauce (light type)
2 teaspoons sugar
1 tablespoon sesame oil
1/2 cup red wine vinegar
1 teaspoon salt
2 scallion tops, finely sliced
1/2 cup chopped parsley
Peel cucumbers and cut into thin rounds. Make a dressing of soy sauce, sugar, and sesame oil, then add vinegar and salt. Pour over cucumber slices; garnish with scallions and parsley, and serve on lettuce. Serves 4.
MUNG BEAN SALAD WITH CROUTONS
2 pounds fresh Mung bean sprouts
1 scant teaspoon dry mustard
2 teaspoons sugar
1/4 teaspoon white pepper
1/4 cup white vinegar
2 tablespoons soy sauce (light type)
2 tablespoons salad oil
2 tablespoons sesame oil
3 slices French bread
1 egg white, beaten slightly
1 tablespoon butter
1 tablespoon sesame seeds
Wash fresh bean sprouts.Blanch, but turn off heat the moment the water comes to a boil. Remove sprouts to colander and run cold water over them. Make salad dressing of next 7 ingredients; shake well in a jar, and set aside.Make croutons by cutting bread into cubes; then dip each one lightly in egg white, and fry in butter mixed with sesame seeds. Remove when croutons are golden. Pour salad dressing over bean sprouts, then a scattering of croutons. Serves 4.
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