sesame oil – Page 2 – yummy food share

Fiesta of Colors A Refreshing Tomato Cucumber Salad

2025-11-26

Get ready to awaken your senses with a vibrant kaleidoscope of freshness! This delightful dish is more than just a salad; it’s a quick, no-cook masterpiece celebrating the bright, clean flavors of crisp vegetables and sweet tomatoes, elevated by a zesty, slightly spicy dressing. Clocking in at a speedy ten minutes from start to finish, it’s perfect for those days when you crave something wholesome and delicious without spending hours in the kitchen. While the preparation requires a touch of precision and careful balancing of flavors, making it a rewarding “advanced” beginner’s project, the result is a wonderfully refreshing, palate-cleansing experience that feels both sophisticated and incredibly easy to enjoy. Its unique tangy and subtly hot notes will leave you and your guests wondering how something so simple can be so captivating. To bring this burst of flavor and color to life, gather these essential ingredients. You’ll need 2 medium cucumbers, preferably the crisp English or Persian varieties, which are less watery and have thinner skin. Add a generous handful of cherry tomatoes, aiming for a vibrant mix of red, yellow, and green for visual appeal. For that distinctive tangy edge, we’ll use 4 pieces of hawthorn fruit (see notes below on substitutes!). Now, let’s talk dressing: you’ll want soy sauce (light soy sauce is ideal), white vinegar (rice vinegar or apple cider vinegar are great alternatives), sesame oil for its nutty aroma, chicken granules (a pinch to enhance umami – feel free to use a tiny bit of MSG if you usually do, or a dash of chicken bouillon powder, or even omit entirely if preferred), and the star of our subtle heat, sesame chili oil. Measure these seasonings “to taste” – this is where your personal preference shines. For the hawthorn, if fresh is impossible to find, consider…

Savory Pressed Tofu and Wood Ear Salad

2025-11-21

Welcome to a delightful culinary adventure that brings a vibrant, refreshing dish straight from the heart of simple Asian home cooking to your table! This Pressed Tofu and Wood Ear Salad is a testament to how a few quality ingredients, combined with minimal effort, can create something truly spectacular. It’s a dish that perfectly balances textures and flavors, boasting a light yet satisfying profile with delightful hints of spice and tanginess. You’ll be amazed that something so incredibly delicious and visually appealing can be ready in a mere 10 minutes, making it an ideal option for a quick lunch, a light dinner, or an impressive appetizer. Its straightforward preparation means even novice cooks can achieve restaurant-quality results with confidence. Let’s dive into how you can recreate this quick yet flavorful masterpiece! Here’s what you’ll need to assemble this refreshing salad. The beauty of this recipe lies in its simplicity and adaptability. Firstly, you’ll require about 3 slices of fresh pressed tofu (often called Dou Gan – this is a firm, flavorful tofu with a dense texture, often found vacuum-sealed in Asian markets; if you can’t find it, very firm or extra-firm tofu, pressed well to remove excess water, can be a good substitute, though the texture won’t be quite the same). Next, gather an appropriate amount of wood ear mushrooms. These unique fungi, known for their slightly chewy, gelatinous texture and subtle earthy flavor, are usually sold dried and need rehydrating. If dried wood ear mushrooms are hard to come by, try thinly sliced shiitake mushrooms or even cremini mushrooms for a different but still enjoyable texture. Finally, for a pop of freshness, prepare an appropriate amount of chopped cilantro and perhaps a few finely sliced scallions. For the tantalizing dressing, you’ll need: soy sauce (an appropriate amount, feel free…

Emerald Spinach Mound with Cherry Tomato Jewels

2025-11-21

Step aside, complicated recipes! Today, we’re diving into a dish that’s as delightful to look at as it is to eat: the Emerald Spinach Mound. This isn’t your everyday side dish; it’s a vibrant, refreshing salad that comes together in a flash, making it perfect for a quick lunch or an elegant addition to any meal. Imagine perfectly blanched spinach, boasting an incredible emerald hue, nestled into a neat mound and adorned with bright cherry tomato slices. It’s a testament to how simple ingredients and a little technique can create something truly special. Despite its sophisticated appearance, this dish is surprisingly easy to master and offers a clean, light flavor that’s incredibly satisfying, especially on a warm day. It’s proof that deliciousness doesn’t require hours in the kitchen or advanced culinary skills. Let’s gather what you’ll need to create this beauty. The ingredient list is wonderfully short, focusing on fresh, vibrant components. For the Spinach Mound: Spinach: About half a bunch (roughly 8-10 ounces or 225-280g). You can use regular spinach; just be sure to remove any tough stems. Baby spinach can also work but might require less blanching time. Red Cherry Tomatoes: 2 medium. Yellow Cherry Tomatoes: 2 medium. For the Dressing (adjust to your taste!): Light Soy Sauce: About 1-2 tablespoons. If you don’t have light soy sauce, regular soy sauce will work, just use slightly less as it can be saltier. White Vinegar: About 1-2 tablespoons. Rice vinegar is a great substitute and adds a slightly milder, nuanced flavor. Sesame Oil: About 1-2 teaspoons. This adds a wonderful nutty aroma. Salt: To taste. Chicken Bouillon Powder: About 1/4 teaspoon (optional). This is a common flavor enhancer in many Asian dishes. If you don’t have it, or prefer not to use it, a pinch of MSG (if you…

Crisp Lotus Root and Bok Choy Salad

2025-11-21

If you’re looking for a dish that is as stunningly beautiful as it is refreshingly delicious, you’ve come to the right place. This elegant salad, featuring crisp lotus root and vibrant green bok choy, is a masterclass in texture and minimalist flavor. While it looks like something you’d find at a high-end restaurant, you’ll be amazed to discover it comes together in just 20 minutes with a simple tossing technique. It’s the perfect light appetizer, a refreshing side dish for a rich meal, or even a delightful healthy lunch on its own. The beauty of this dish lies in its contrasts—the snappy, almost floral crunch of the lotus root against the tender-crisp bok choy, all brought together by a light, savory, and tangy dressing. It’s designed to awaken your palate and leave you feeling utterly refreshed. Let’s gather our beautiful ingredients. The list is short and simple, and I’ll offer some easy-to-find substitutions so you can make this wherever you are. One of the stars here is lotus root, a fascinating aquatic vegetable with a lace-like pattern when sliced. You can find it fresh in most Asian markets, but canned or frozen sliced lotus root works in a pinch—just be sure to drain it well! For the Salad: Fresh Lotus Root: 1 medium section (about 8-10 inches long) Baby Bok Choy: 10 small stalks. This tender, slightly sweet green is widely available. If you can’t find it, you can substitute with other quick-cooking greens like tatsoi or even blanched spinach. Salt: A pinch for the blanching water. For the Dressing (all to taste): Light Soy Sauce: 2 tablespoons. This provides the salty, umami base. Aged Dark Vinegar: 1 tablespoon. For najbolji results, look for Chinkiang (or Zhenjiang) black vinegar in an Asian market. It has a complex, malty, and slightly…

Crisp Refreshing Lotus Root Salad

2025-11-19

Get ready to discover a dish that’s as beautiful to look at as it is delightful to eat! This Crisp Refreshing Lotus Root Salad is a testament to how simple ingredients, prepared with care, can create something truly special. With vibrant textures and a clean, palate-cleansing flavor, it’s an ideal starter or side dish that requires just about 20 minutes of your time. While the original recipe notes a ‘high’ difficulty, we’ve found it to be surprisingly approachable, even for novice cooks, bringing a light and healthy touch to your table. The star, lotus root, offers a satisfying crunch, wonderfully complemented by a zesty, aromatic dressing. It’s the perfect way to add a pop of freshness and elegance to any meal. Here’s what you’ll need to bring this delightful salad to life. For the main event, we have 1 section (about 8-10 inches or 20-25 cm) fresh lotus root. When selecting lotus root at your local market, look for firm, unblemished roots with intact skin. If fresh lotus root is proving elusive, jicama can offer a similar crispness, though the unique texture of lotus root is truly unparalleled. We’ll also need a small bunch of fresh cilantro leaves for a burst of herbaceous flavor – feel free to substitute with fresh parsley if cilantro isn’t your favorite. For a decorative touch, the recipe calls for 1 thin slice of carrot, cut into a decorative flower shape. This is purely for aesthetics; you can easily substitute this with a few thin carrot ribbons or simple slivers. For the dressing, which we’ll prepare separately, you’ll need: light soy sauce (to taste) – a staple in many kitchens, it provides a salty umami base; white vinegar (to taste), which adds essential tanginess and helps keep the lotus root crisp; sesame oil (to taste)…

Swift Emerald Crunch Salad

2025-11-19

When you think of a lettuce salad, your mind probably goes straight to a bowl of cold, raw greens. But what if I told you that a quick dip in hot water could transform crisp iceberg lettuce into a stunningly delicious, tender-crisp dish that’s ready in under 10 minutes? This recipe is a true game-changer, turning a humble head of lettuce into an elegant side dish with a savory, tangy dressing. Despite its sophisticated appearance, this dish is deceptively simple to prepare, making it perfect for a quick weeknight side or an impressive addition to a dinner party. The technique of blanching gives the lettuce a uniquely satisfying texture—no longer raw, but far from wilted—and a vibrant, jewel-like green. Get ready to reimagine what a lettuce salad can be! Let’s get our ingredients in order. The beauty of this dish lies in its simplicity, but the dressing is where the magic happens. Don’t worry if you can’t find everything; I’ve got some easy swaps for you. For the Salad: Iceberg Lettuce: 1 head. Its high water content and crunchy structure are perfect for this. A sturdy head of Romaine lettuce would be a great alternative. Red Onion: ¼ of a medium onion, for garnish. Its vibrant purple color and sharp bite are a wonderful contrast. Carrot: 1 small piece, for a pop of color. For the Dressing: Light Soy Sauce: 2 tablespoons. Use a standard or “all-purpose” soy sauce. Black Vinegar: 1 tablespoon. This is a key flavor! Look for Chinkiang (or Zhenjiang) vinegar in an Asian market. It’s dark, malty, and slightly sweet. If you can’t find it, a good-quality balsamic vinegar can work as a substitute, though the flavor profile will be different. Rice Vinegar: 1 tablespoon. For a clean, sharp tang. You can use standard white distilled…

Flavor Bomb Marinated Eggs Korean Style Spicy Garlic

2025-11-17

Get ready to discover a culinary marvel that’s so incredibly delicious it might just become your new obsession! These Marinated Eggs, often playfully dubbed “anesthesia eggs” in their origin, are a testament to how simple ingredients can create profound flavors. This recipe is designed for ultimate ease, boasting a minimal prep time and a beginner-friendly approach that guarantees success even if you’re new to the kitchen. What makes them truly stand out is their unique flavor profile: a delightful blend of savory, sweet, and a gentle, warming spice that tantalizes the taste buds. The magic happens through a simple boiling process followed by an overnight soak in a rich, aromatic marinade. This method transforms humble eggs into a deeply satisfying dish, perfect for elevating a simple bowl of rice or serving as a flavorful side. Prepare to be amazed by the depth of flavor achieved with such straightforward steps! To create these addictive marinated eggs, you’ll need a few key ingredients, many of which are likely already in your pantry. Our star ingredient is, of course, the eggs. For the best texture and flavor infusion, we recommend using eggs that are safe to eat raw or are specified as such, as they will be gently cooked to a perfectly soft-boiled consistency. You’ll need 10 eggs. For the vibrant marinade, we’ll be using 200ml of seafood soy sauce, which offers a richer, more complex umami compared to regular soy sauce. If seafood soy sauce isn’t readily available, a good quality regular soy sauce mixed with a splash of fish sauce will work as an excellent substitute. A teaspoon of sugar balances the saltiness. For aromatic depth, gather fresh cilantro (a generous amount), 1-2 small green chilies (like jalapeños or serranos), several cloves of garlic (about half a head), 2-3 spring onions…

Vibrant Garlic Chili Long Bean Salad

2025-10-22

Welcome to what might just become your new favorite side dish! If you’re searching for a recipe that is lightning-fast, incredibly simple, yet delivers a powerful punch of flavor and a stunning pop of color to your dinner table, you’ve found it. This dish, centered around crisp, tender long beans, is a masterclass in how a few simple ingredients can create something truly special. Forget long, complicated cooking processes; this is all about blanching, a quick technique that perfectly cooks the beans while keeping them wonderfully crisp and brilliantly green. We’ll toss them in a savory, tangy, and garlicky sauce that you can whip up in minutes. In under 10 minutes, you can have a restaurant-quality vegetable dish that is as healthy as it is delicious. It’s the perfect, effortlessly elegant accompaniment to almost any meal. Let’s gather our ingredients. The beauty of this recipe lies in its simplicity and flexibility. Don’t worry if you can’t find an ingredient; I’ll provide some easy and common substitutions. For the Salad: Long Beans: 1 lb (about 450g). These are sometimes called yardlong beans or asparagus beans. Their texture is wonderfully tender-crisp. If you can’t find them, regular green beans or slender French beans (haricots verts) are a perfect substitute. Garlic: 3-4 cloves, minced. Feel free to adjust based on how much you love garlic! Red Chili: 1 small fresh red chili, such as a Fresno or a red jalapeño, thinly sliced. For less heat, remove the seeds. If you don’t have fresh chili, a 1/4 teaspoon of red pepper flakes will work beautifully. A drizzle of neutral oil: Such as canola or vegetable oil. This is our little secret for keeping the beans vibrant. A pinch of salt: For the blanching water. For the Dressing: Light Soy Sauce: 2 tablespoons. This is…

Hearty Shrimp and Pork Wontons

2025-10-12

There are few things more comforting than a steaming, fragrant bowl of homemade wonton soup. This recipe is your ticket to creating that perfect bowl right in your own kitchen. While it might seem like a special occasion dish, you can bring this entire meal together in about an hour, making it an ideal weekend project or a truly rewarding weeknight dinner. The process is wonderfully straightforward, and the result is simply spectacular: plump, juicy wontons filled with a savory blend of pork and tender shrimp, all swimming in a soul-soothing broth. This recipe focuses on creating a fantastic texture, with a smooth pork base studded with delightful chunks of shrimp, ensuring every bite is a perfect balance of flavors and textures. First things first, let’s gather our ingredients. The beauty of this recipe lies in its simple yet powerful components. Don’t worry if you can’t find an item or two; I’ve included some easy-to-find substitutions. For the Wonton Filling: 1/2 lb (about 225g) ground pork 1/2 lb (about 225g) raw shrimp, peeled and deveined 1 package (about 50 wrappers) square wonton wrappers 1 large egg white 1 tablespoon cornstarch 1 teaspoon salt 1/2 teaspoon thirteen-spice powder (or substitute with 1/4 teaspoon of Chinese five-spice powder) 1/2 teaspoon white pepper 1 tablespoon light soy sauce 1 teaspoon oyster sauce 1 teaspoon sesame oil A pinch of MSG (optional, you can omit or use mushroom powder for a similar umami boost) For the Savory Soup Broth (per bowl): 1/4 teaspoon salt 1/4 teaspoon white pepper A pinch of MSG (optional) 1 teaspoon light soy sauce 1/2 teaspoon sesame oil 1 tablespoon chopped fresh cilantro 1 teaspoon dried seaweed (you can use crumbled Japanese nori sheets as a substitute) 1 teaspoon dried baby shrimp (found in Asian markets, they add a wonderful…