Sesame Seeds (Korean Kae) Recipe

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Sesame Seeds (Korean Kae) Ingredients

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A Recipe for
Sesame Seeds (Korean Kae)

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make.
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Sesame Seeds (Korean Kae)

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Sesame Seeds (Korean Kae) Directions

A small supply of sesame seeds should be kept on hand if any korean
cooking is planned. These seeds should always be crushed and roasted.

1. Pruchase a jar of white sesame seeds.

2. In a heavy skillet, over a very low flame brown the seeds until
they turn dark golden. Shake the pan and stir the seeds from time to
time. If the sesame seeds have browned carefully, they will pop and
jump in the pan. Sesame seeds taste best when roasted to a dark
golden color.

3. Allow the seeds to cool to room temperature in the pan. Crush
them with a mortar and pestle or in a blender. Crushed in either
manner, the juice from the seeds will escape. Stored in an air-tight
jar, the seeds will keep for months.

Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

Serves: 1

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Sesame Seeds (Korean Kae) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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