DOUGH
1 l2 oz potatoes
1 salt and pepper
2 oz sugar
4 fl water
8 oz glutinous rice flour or rice flour
FILLING
4 chinese dried mushrooms
4 oz loin of pork
1 tsp soy sauce
1 tsp sugar
1 tsp dry sherry
1 oz dried shrimps
2 tbsp oil plus oil for
1 deep frying
1/2 tsp chopped shallot
1 tbsp chopped chives
2 oz canned water chestnuts,diced
2 tbsp water
1 tsp five spice powder
1 tsp oyster sauce
1/4 tsp sesame oil
1 tbsp cornflour
4 oz sesame seeds for coating
A Recipe for
Savoury Sesame Balls
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Savoury Sesame Balls is one of thousands in the Recipes-to-go Asian Cookbook.
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
If you enjoy this Savoury Sesame Balls Recipe - you should enjoy the recipe collections you can find on the websites below:
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Food Tip |
This is a recipe for Savoury Sesame Balls from the recipe cookbook of Recipes-to-go (Asian)
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Food Tip |
Food Tip |
Food Tip |
Cook the potatoes in boiling salted water until tender, then mash them
until they are quite smooth. Dissolve the sugar in the water in a
saucepan over a fairly low heat. Sift the rice flour into a large
bowl. Make a well in the centre, then add the mashed potatoes and
sugar solution. Gradually stir in the rice flour then knead the
mixture into a soft dough. Cover with cling film or a tea towel and
chill. Prepare the filling. Soak the mushrooms in cold water for 15
minutes, then drain and steam them over boiling water for 15 minutes.
Remove the mushroom stalks, then finely dice the caps. Finely dice
the pork and marinate it with the soy sauce, 1/2 teaspoon of the
sugar and 1/2 teaspoon of the sherry for 10 minutes. Soak and dice
the dried shrimps. Heat the 2 tablespoons oil in a wok or frying pan.
Add the pork, shallot and shrimps and fry for a while, then stir in
all the remaining filling ingredients. Roll the dough into a cylinder
shape, then cut it into 32 equal portions. Press the pieces of dough
into flat circles and place a little filling in the centre of each.
Draw up the edges of the dough, working it around the filling to seal
it in and make neat balls. Coat these completely in sesame seeds.
Heat the oil for deep frying to 190 c/375 F, then add the sesame
balls and deep fry them until golden brown. Drain and serve.
Serves: 32
Savoury Sesame Balls Recipe brought to you by Recipes To-Go