Posts Tagged Sesame Seeds

Palitaw

Here’s What You Need: 

2 cups (16 oz.) Glutinous Rice Flour
1-3/4 cups water
2 cups frozen grated coconut, thawed
1/2 cup sugar
1/4 cup sesame seeds, toasted

Here’s How: 

In a small bowl combine sugar and toasted sesame seeds and set aside.

Combine glutinous rice flour and water in a bowl until a smooth dough is formed. Form small balls then flatten the balls to a quarter-inch thickness by pressing your thumb in the middle and stretching the dough to make it oval-shaped.

In a saucepan boil 6 cups of water. Drop each dough into the boiling water , taking extra care that they do not stick to each other in the pot. Scoop out with slotted spoon as soon as they float. Drain and dredge both side in grated coconut then arrange  palitaw on a serving platter. Sprinkle with sugar and sesame seeds mixture on top.

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Asian Noodle Salad with Sesame Tofu

Here’s What You Need:

 SALAD

1 box of Thin Spaghetti noodles

2 medium carrots, peeled and sliced into thin, 2-inch sticks

1 cups frozen edamame, thawed and shelled

1 bunch scallions, chopped (about 3-4 stalks)

1/2 cup fresh cilantro, finely chopped

5 tablespoons lite soy sauce

2 tablespoon honey

2 teaspoon rice vinegar

1/3 cup sesame seeds

3-4 tablespoon oil

1 (14-ounce) block regular tofu, drained

DRESSING

1/4 cup lite soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoons honey

2 teaspoons peeled and grated fresh ginger

1 garlic clove, minced

1/2 teaspoon red pepper flakes

salt and pepper to taste

Here’s How:

1. Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top face up, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.

2. In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, edamame, scallions, and cilantro, and toss once more.

3. In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 more minute. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.

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