Tag Archives: Sesame Oil

Nimmakaya Pulihora (Lemon Rice)

So flavorful and light, I was tempted to sit and eat the entire container! – Jonathan

4 cups cooked rice (cooled)
2 to 3 tablespoons lemon juice
1 tablespoon mustard seeds
1 tablespoon urad dal (spilt and skinned black gram)
1 tablespoon chana dal (split and skinned yellow lentils)
4 dry red chilies, cut into pieces.
15 to 20 curry leaves, cut into pieces
1 teaspoon turmeric powder
1/2 cup peanuts
3 tablespoons sesame oil

In a wok, heat 2 tablespoons sesame oil. Fry the peanuts until crunchy and then set them aside.
Add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal and chana dal.
Fry until the dal turns golden (keeping heat on low, so that the lentils do not burn).
Then add the red chili pieces ,and curry leaf slivers. Sauté for a few seconds until the red chilies change color.
Switch off the heat and add the turmeric powder. Mix very well. Add the peanuts back to the wok.
Add the cooled rice to the wok and, with the heat still turned off, use spatulas to combine all the ingredients. Once thoroughly combined, add the lemon juice. Mix well again.
Immediately pour this tempering mixture on cooked and cooled rice.
Cover the wok and allow the flavors to blend for 4 to 5 minutes.

Serve and enjoy!


Enhanced Won Ton Soup

This is the starting block to myriad variations!

1 head Napa cabbage, shredded
8 oz sliced mushrooms
4 oz diced white onions
2 quarts reduced sodium chicken broth
4 Tbsp reduced sodium soy sauce
2 Tbsp grated ginger
2 Tbsp minced garlic
1 package frozen pre-made chicken won tons
1 lb peeled, deveined, tail-off cooked shrimp
1 bunch scallions, sliced
Toasted Sesame Oil, for garnish

In a wok or large skillet, add 2 tbsp olive oil and heat until just about smoking. Add shredded cabbage and toss to coat. Add 1/4 cup water and cover to allow cabbage to wilt and soften. Stir frequently, about 10 minutes. Remove cabbage and add onions and mushrooms to remaining liquids. Cook until mushrooms and onions are tender. Remove and place aside.

In a large cooking pot, add broth, soy sauce, ginger, and garlic. Bring up to a simmer. Allow to simmer for 5-10 minutes to flavor the soup broth. Add shrimp and won tons. Allow to heat through 10-15 minutes.

To serve: In a soup bowl, place some of the sauteed cabbage, then some of the mushroom/onion mixture (how much is up to you). Ladle over the broth (and won tons/shrimp). Again, as much as you like. Then, top with sliced scallions and a drizzle of Sesame oil.

Serves 8-10.

(Note: pre-made chicken won tons may be purchased at most markets including Oriental/Asian markets, Trader Joe’s, Lidl, and other local supermarkets.)


Pan Sautéed Asian “Pillows”

Having the fortune of cooking in a larger kitchen than I’ve been blessed with in my own house, I decided to go on a variation of the Ravioli recipe for something with a Far East flair. These are delightful morsels that are akin to potstickers

For Pasta Dough:
2 cups all-purpose flour
Pinch salt
1 tbsp olive oil
2 eggs, plus 1 yolk, lightly beaten
For Filling:
1 lb fresh ground lean pork
2 tbsp minced ginger
3 cloves minced garlic
1/2 medium onion, finely minced
1 tsp Wasabi powder
dash cayenne pepper
1/2 tsp finely ground black pepper
3 tbsp reduced sodium soy sauce
2 tbsp olive oil (divided)
2 tbsp sesame oil (divided)

To make the dough, place the flour, salt, and olive oil in a food processor and pulse four times to combine. Add the beaten eggs and process until the mixture holds together, forming a mass. Be sure not to over process the dough, or you will activate the gluten in the flour and your pasta will be tough and chewy. Remove the dough to a bowl, cover with plastic wrap and allow to rest at room temperature for 30 minutes.

Meanwhile, in a larger fry pan, brown the ground pork, onion, garlic, ginger, wasabi, cayenne and black pepper in 1 tbsp of sesame oil and 1 tbsp olive oil. Drain off excess fat and add soy sauce. Reduce heat to lowest setting, cover, and allow to cook for 2 minutes to infuse flavours. Remove from heat and allow to cool slightly.

Divide dough into two pieces of equal size. If you have a pasta roller, process until the dough is very thin; otherwise, roll it by hand until the dough is about 1/8″ thick. (On a pasta roller, this equates to about setting “5″). Brush 1 sheet of dough lightly with water, then place the filling, by teaspoonfuls about 2 inches apart, in rows. Cover with a second sheet of pasta, and press down gently, so that you can easily discern where the filling is located. Cut around the mounds of filling with a fluted round pastry cutter (or biscuit cutter). Ensure all the edges are well sealed to secure the filling.

Take a large skillet and heat remaining tbsps of Sesame and Olive oil. Sauté ‘pillow’ until lightly browned on each side. Serve with a green salad.

N.B. – If you don’t want to go through the effort of making your own dough, store bought egg roll wrappers make an excellent substitute.

Serves: 4.