FILLING
2 cup canned red bean paste (dow-sah)
1 sesame seeds
1 oil for deep frying
A Recipe for
Sesame Seed Puffs (Jeen Duey)
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This Recipe for Sesame Seed Puffs (Jeen Duey) is one of thousands in the Recipes-to-go Asian Cookbook.
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
If you enjoy this Sesame Seed Puffs (Jeen Duey) Recipe - you should enjoy the recipe collections you can find on the websites below:
He who eats alone chokes alone. |
| Proverb |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This is a recipe for Sesame Seed Puffs (Jeen Duey) from the recipe cookbook of Recipes-to-go (Asian)
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
*Recipe is included in this collection. WRAPPING: Divide dough in
half and separate each half into 12 portions. Roll each to form a
ball. Flatten by hand to a 3 inch round. Put 1 teaspoon of red bean
paste or sweet crescent filling in center, press opposite sides
together to seal. Roll again in palms to form a round ball. Roll ball
in sesame seeds. Repeat with rest of the dough. COOKING: Heat oil in
wok over medium heat (350 degrees in a deep fryer). Deep fry four
balls per batch, moving them constantly so they do not stay at the
bottom. After 2-3 minutes, balls will start to float. Rotate them
with chopsticks or a slotted spoon, gently pushing them against the
side of the wok. (This action will help the balls retain a rounder
shape). Continue frying them until the balls attain a medium golden
brown color. (Approximately 8-10 minutes.) Drain on paper towel and
cool for 5 minutes before serving. DO AHEAD NOTES: Jeen Dueys can be
made ahead and kept refrigerated for several days. Reheat by deep
frying or in oven at 350 degrees for 10 minutes. Source: "Dim Sum" by
Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Serves: 1
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