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Sesame Paste
Chicken-Cucumber Noodle Salad
Sesame-Orange Pork Rice Noodles
Shabu-Shabu with Sesame Sauce
2 Hour Egg With Spinach, Asparagus And Sesame
Paste
WINE NOTES
Craggy Range Sauvignon Blanc: New Zealand.
Rich aromas of peach, apple, lime; hints of passion fruit and
delicate nuts. Forward flavors of stone fruit, lime & grapefruit
with sweet herbs. A long palate with texture from lees aging.
Robert Sinskey Pinot Blanco Los
Carneros: A full aroma of
honeysuckle, pear and jasmine. Flavors of white nectarine & melon
with a long finish. Rich, indulgent mouthfeel with bright, focused
acidity.
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Sesame Paste
Master
Makes about 5 cups
- 1cup scallions sliced
- 1/4 cup chopped cilantro
- 1 tablespoon sambal
- 2 tablespoons naturally
brewed soy sauce
- 2 tablespoons Shaoxing wine
or dry sherry
- 1 tablespoon dry Chinese
mustard, reconstituted in 1 tablespoon water
- 1 1/4 cups naturally brewed
rice vinegar
- 2 cups creamy peanut butter
- 1 cup Chinese sesame paste
- 1 tablespoon sugar
- 1/4 cup water
- Kosher salt and freshly
ground black pepper, to taste
In a food processor fitted
with a sharp blade, scallions, cilantro, sambal, soy sauce, Shaoxing,
Chinese mustard, and half the rice vinegar and blend; once mixture
starts to come together, add in remaining rice vinegar. In a large
bowl, combine peanut butter, sesame paste, sugar and blended
mixture. Whisk together until combined, adding water if too thick.
Check for flavor and season with kosher salt and freshly ground
black pepper if necessary. When room temperature, store Sesame Paste
in an air-tight jar and place in the fridge.
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